Abstract
Proteins perform predetermined nutritional, functional, and physiological functions which are altered by preparation, processing, storage, and consumption. Food processing involves controlled and intentional modification of the structure and functionality of food components; and specifically for proteins, these changes are mostly desirable in terms of their functionality. Food proteins, depending on the food matrix and (multiple) processing conditions, undergo physical and chemical changes, affecting their quality and functionality in the food system. (Ir)reversible changes in proteins caused by physical changes are due to denaturation, noncovalent aggregation, gelation, and precipitation. The main chemical changes are covalent aggregation, the Maillard reaction, oxidation, and deamidation. Food processing imparts special characteristics such as improved organoleptic properties, reduction in antinutrients (as well as some nutrients), improved digestibility of protein and carbohydrates, and enhanced availability of minerals. Changes in nutritional properties of cereals, meat, milk, and egg proteins during processing and storage are documented in this chapter. The effect of processing on physiological characteristics and the digestibility of the proteins will also be discussed.
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