Abstract
Proteins from various sources are widely used in the food industry due to their unique functional performances in food products. The functional properties of proteins are somehow dictated by their molecular characteristics, but the exact relationship is not fully understood. This review gives a tangible overview of the methods currently available for determining protein functionality and related molecular characteristics in order to support further research on protein ingredients. The measurements of protein functionality include solubility, water holding capacity, oil holding capacity, emulsion property, foam property, and gelation. This review also provides a description of different methods of molecular characteristics including electrophoresis, surface hydrophobicity and charge, molecular interaction, and thermal property measurement. Additionally, we have put significant emphasis on spectroscopic methods (ultraviolet-visible, Fourier transform infrared, Raman, circular dichroism, fluorescence and nuclear magnetic resonance). In conclusion, first and foremost, there is a need to agree on a standardization of the analytical methods for assessing functional properties. Moreover, it is mandatory to couple different analyses of molecular characteristics to measure and monitor the structural changes obtained by different processing methods in order to gain knowledge about the relationship with functionality. Ideally, a toolbox of protein analytical methods to measure molecular characteristics and functionality should be established to be used in a strategic design of protein ingredients.
Highlights
The configuration of the protein molecule is complex, and many types of protein structures are found in biological materials
The protein functionality analyses presented are the ones most stimulate a standardization of the analytical method for assessing functional properties
Are an attempt to stimulate a standardization of the analytical is anticipated that a protein analytical toolbox that couples different chemical, physical and method for assessing functional properties
Summary
The configuration of the protein molecule is complex, and many types of protein structures are found in biological materials. Protein’s central functional role underlines the need for a thorough understanding of how functionality is influenced and how it can be modulated and fine-tuned [4] It is well-established that changes in the three-dimensional conformation of proteins are accompanied with a modification of the functional properties [5,6,7,8]. In relation to structural performance, protein functionality includes solubility, foaming, emulsification, and gelation, as well as water and oil holding capacity. This communication surveys current common methods for investigating protein functionality and molecular structure aimed at addressing methodologies and facilitating future investigations about the interrelationship between them
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