Recent applications of bio-engineering principles to modulate the functionality of proteins in food systems

Abstract

BackgroundProteins are extremely versatile macromolecules responsible for variety of functions like catalytic activity, scaffolding, transportation and membrane functions and thus are considered as the vital building blocks of biological systems. Protein engineering is a biotechnological tool to construct newer protein structures for enhancement of the biological activities. It can be used for diverse food applications to enhance the functionality and nutrition. Protein engineering plays a huge role in designer foods to achieve desired nutritional and technological attributes. Understanding the basis of structure-function relationship, several approaches have been explored to engineer proteins with expected novel functionalities or improved native behaviour. Scope and approachThis review focuses on two aspects, techniques used in the recent past for protein engineering and their successful application areas. Rational protein engineering, directed evolution and semi-rational (site saturation) protein designing techniques along with other approaches such as peptidomimetics, cell surface display and de novo protein synthesis are reviewed. Food applications for nutritional and therapeutic proteins, enzymes and designer milk have been detailed along with the technique used to achieve the engineered protein. Key findings and conclusionsThis review concludes that structure function relationships prove vital for engineering the native proteins. Protein engineering methods individually or in combination especially directed evolution and rational design exhibit high potential to modulate the existing proteins for high functionality. This technique proves to be an effective tool mainly for amelioration of enzymes utilised in the food industry.