Proteins are essential nutritional, as well as nutraceutical, components of the human diet and have been utilized for more diverse roles such as delivery vehicles, food packaging films, and emulsifying and texturizing agents. However, there are various technofunctional barriers that limit utilization of
novel as well as traditional proteins as functional ingredients. Various processing techniques alter the functionality of proteins to improve their industrial utilization. Furthermore, various novel processing techniques such as linking with polysaccharides and polyphenols have been identified as potential means for modulating their functionality to suit industrial utility.
The aim of the Research Topic is to enhance their utilization by understanding the effect of various novel and traditional processing methods on protein functionality. Understanding the interactions between protein and other food-based components and how they can alter the protein functionality can open vast opportunities for protein utilization in the food industry. Topics of interest include. but are not limited to:
• Effect of traditional (eg., heating, fermentation, conditioning) and novel techniques (e.g., ultrasonication, ohmic heating, high pressure homogenization, etc.) on protein functionality
• Protein modifications, e.g., using polysaccharides and polyphenols, and their impact on nutraceutical and technofunctional properties
• Potential applications of modified proteins as delivery vehicles for bioactive compounds in the form of emulsions, conjugates, and complexes
• Utilization of modified proteins for production of functional foods
Proteins are essential nutritional, as well as nutraceutical, components of the human diet and have been utilized for more diverse roles such as delivery vehicles, food packaging films, and emulsifying and texturizing agents. However, there are various technofunctional barriers that limit utilization of
novel as well as traditional proteins as functional ingredients. Various processing techniques alter the functionality of proteins to improve their industrial utilization. Furthermore, various novel processing techniques such as linking with polysaccharides and polyphenols have been identified as potential means for modulating their functionality to suit industrial utility.
The aim of the Research Topic is to enhance their utilization by understanding the effect of various novel and traditional processing methods on protein functionality. Understanding the interactions between protein and other food-based components and how they can alter the protein functionality can open vast opportunities for protein utilization in the food industry. Topics of interest include. but are not limited to:
• Effect of traditional (eg., heating, fermentation, conditioning) and novel techniques (e.g., ultrasonication, ohmic heating, high pressure homogenization, etc.) on protein functionality
• Protein modifications, e.g., using polysaccharides and polyphenols, and their impact on nutraceutical and technofunctional properties
• Potential applications of modified proteins as delivery vehicles for bioactive compounds in the form of emulsions, conjugates, and complexes
• Utilization of modified proteins for production of functional foods
