Exploring Post-Translational Modifications in Food-Derived Proteins

Post-translational modifications (PTMs) are chemical changes to proteins that follow their synthesis and secretion. These modifications play a crucial role in the regulation of protein function, activity, structural integrity and conformational stability etc. Glycosylation, for instance, bestows proteins with extensive biological activities, including probiotic benefits and immunomodulatory effects.

While PTMs are extensively studied in the biomedical field, their investigation in food-derived proteins is relatively nascent. In particular, great importance is attached to further research on the biochemical characteristics of food-derived proteins conferred by PTMs and the allosteric effects of PTMs for food-derived proteins, with a view to understanding the biological implications of PTMs in nutritional contexts.

This Research Topic aims to collect the latest research on PTMs of food matrix proteins, clarifying the biochemical mechanisms and functional impacts of PTMs in proteins derived from food sources. By exploring both characterization and the structure-activity relationships influenced by PTMs, it is expected to uncover how these modifications affect protein function in dietary contexts and their subsequent roles in food processing and human health.

Key focus on this Research Topic includes but not limited to:
● The characterization of PTMs within complex food matrices: methods and result analysis
● The relationship between PTM patterns, food protein structure and activity
● The functional impact of specific PTMs on food protein: result and biochemical mechanism exploration
● The influence between food Processing (such as thermal treatments, fermentation and enzymatic processing) and PTMs: result analysis and new ideas of inducing beneficial PTMs through controlled processing conditions or microbial activity
● The role of PTMs in human health outcomes: analysis and assessment of health benefits or risks associated with specific PTMs
● Advances in biotechnological applications for modified food proteins