Enhancing the functionality of food proteins by enzymatic modification

Trends in Food Science and Technology

Volumn 7, Issue 4, 1996, Pages 120-125

  Panyam, Dinakar ^a   Kilara, Arun ^a  

^a PENNSYLVANIA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CHEMICAL MODIFICATION; EMULSIFICATION; ENZYMES; FOOD PROCESSING; GELATION; HYDROLYSIS; MOLECULAR STRUCTURE; PH; PROTEINS; SOLUBILITY;

ENZYMATIC MODIFICATION; FOAMING; FUNCTIONAL PROPERTIES; ISOELECTRIC POINT; MOLECULAR PROPERTIES; PROTEOLYSIS;

FOOD PRODUCTS;

EID: 0030127886     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/0924-2244(96)10012-1     Document Type: Review

References (47)

1. Kinsella, J.E. and Whitehead, D.M. (1989) 'Proteins in Whey: Chemical, Physical, and Functional Properties' in Advances in Food and Nutrition Research (Kinsella, J.E., ed.), pp. 343-438, Academic Press
2. Vojdani, F. and Whitaker, J.R. (1994) 'Chemical and Enzymatic Modification of Proteins for Improved Functionality' in Protein Functionality in Food Systems (Hettiarachchy, N.S. and Ziegler, G.R., eds), pp. 261-310, Marcel Dekker
3. Matoba, T., Doi, E. and Yonezawa, D. (1980) 'Digestibility of Acetylated and Succinylated Proteins by Pepsin-pancreatin and Some Intracellular Peptidases' in Agric. Biol. Chem. 44, 2323-2328
4. Kilara, A. (1985) 'Enzyme-modified Protein Food Ingredients' in Process Biochem. 20, 149-158
5. Adler-Nissen, J. (1976) 'Enzymatic Hydrolysis of Proteins for Increased Solubility' in J. Agric. Food Chem. 24, 1090-1093
6. Adler-Nissen, J. (1986) Enzymic Hydrolysis of Food Proteins, Elsevier
7. Margot, A., Flaschel, E. and Renken, A. (1994) 'Continuous Monitoring of Enzymatic Whey Protein Hydrolysis. Correlation of Base Consumption with Soluble Nitrogen Content' in Process Biochem. 29, 257-262
8. Kuehler, C.A. and Stine, M. (1974) 'Effect of Enzymatic Hydrolysis on Some Functional Properties of Whey Protein' in J. Food Sci. 39, 379-382
9. Mahmoud, M.I. (1994) 'Physicochemical and Functional Properties of Protein Hydrolysates in Nutritional Products' in Food Technol. 48(10), 89-95
10. Althouse, P.J., Dinakar, P. and Kilara, A. (1995) 'Screening of Proteolytic Enzymes to Enhance Foaming of Whey Protein Isolates' in J. Food Sci. 60, 1110-1112
11. Adler-Nissen, J. (1979) 'Determination of Degree of Hydrolysis of Food Protein Hydrolysates by Trinitrobenzenesulfonic Acid' in J. Agric. Food Chem. 27(6), 1256-1262
12. Kim, S.Y., Park, P.S.W. and Rhee, K.C. (1990) 'Functional Properties of Proteolytic Enzyme Modified Soy Protein Isolate' in J. Agric. Food Chem. 38, 651-656
13. Chobert, J.M., Bertrand-Harb, C. and Nicolas, M.G. (1988) 'Solubility and Emulsifying Properties of Caseins and Whey Proteins Modified Enzymically by Trypsin' in J. Agric. Food Chem. 36, 883-892
14. Chobert, J.M., Sitohy, M.Z. and Whitaker, J.R. (1988) 'Solubility and Emulsifying Properties of Caseins Modified Enzymatically by Staphylococcus Aureus V8 Protease' in J. Agric. Food Chem. 36, 220-224
15. Turgeon, S.L., Gauthier, S.F. and Paquin, P. (1992) 'Emulsifying Property of Whey Peptide Fractions as a Function of pH and Ionic Strength' in J. Food Sci. 57(3), 601-604, 634
16. Mutilangi, W.A., Panyam, D. and Kilara, A. 'Functional Properties of Hydrolysates from Proteolysis of Heat-denatured Whey Protein Isolate' in J. Food Sci. (in press)
17. Kinsella, J.E., Whitehead, D.M., Brady, J. and Bringe, N.A. (1989) 'Milk Proteins: Possible Relationships of Structure and Function' in Developments in Dairy Chemistry - 4 (Fox, P.F., ed.), pp. 55-95, Elsevier
18. Kneifel, W. and Seiler, A. (1993) 'Water-holding Capacity of Milk Protein Products' in Food Struct. 12, 297-308
19. Mietsch, F., Feher, J. and Halasz, A. (1989) 'Investigation of Functional Properties of Partially Hydrolysed Proteins' in Nahrung 33, 9-15
20. Aguilera, J.M. (1995) 'Gelation of Whey Proteins' in Food Technol. 49(10), 83-89
21. Kitabatake, N. and Doi, E. (1993) 'Improvement of Protein Gel by Physical and Enzymatic Treatment' in Food Rev. Int. 9(4), 445-471
22. Ju, Z.Y., Otte, J., Madsen, J.S. and Qvist, K.B. (1995) 'Effects of Limited Proteolysis on Gelation and Gel Properties of Whey Protein Isolate' in J. Dairy Sci. 78, 2119-2128
23. Goff, H.D., Kinsella, J.E. and Jordan, W.K. (1989) 'Influence of Various Milk Protein Isolates on Ice Cream Emulsion Stability' in J. Dairy Sci. 72, 385-397
24. Mangino, M.E. (1994) 'Protein Interactions in Emulsions: Protein-Lipid Interactions' in Protein Functionality in Food Systems (Hettiarachchy, N.S. and Ziegler, G.R., eds), pp. 147-180, Marcel Dekker
25. Tornberg, E. (1978) The Interfacial Behavior of Three Food Proteins Studied by the Drop Volume Technique' in J. Sci. Food Agric. 29, 762-776
26. Pearce, N.K. and Kinsella, J.E. (1978) 'Emulsifying Properties of Proteins: Evaluation of a Trubidimetric Technique' in J. Agric. Food Chem. 26, 716-722
27. Klemaszewski, J.L., Das, K.P. and Kinsella, J.E. (1992) 'Formation and Coalescence Stability of Emulsions Stabilized by Different Milk Proteins' in J. Food Sci. 57, 366-371, 379
28. Dickinson, E. and Matsumura, Y. (1994) 'Proteins at Liquid Interfaces: Role of the Molten Globule State' in Colloids Surf. A: Physicochem. Eng. Aspects 3, 1-17
29. Euston, S.E., Singh, H., Munro, A. and Dalgleish, D.G. (1995) 'Competitive Adsorption Between Sodium Caseinate and Oil-soluble and Water-soluble Surfactants in Oil-in-water Emulsions' in J. Food Sci. 60, 1124-1131
30. Haque, Z.U. (1993) 'Influence of Milk Peptides in Determining the Functionality of Milk Protein: A Review' in J. Dairy Sci. 76, 311-320
31. 31P Nuclear Magnetic Resonance' in J. Agric. Food Chem. 40, 22-26
32. 51-Casein' in J. food Sci. 49, 1117-1120
33. German, J.B. and Phillips, L. (1994) 'Protein Interactions in Foams: Protein-Gas Phase Interactions' in Protein Functionality in Food Systems (Hettiarachchy, N.S. and Ziegler, G.R., eds), pp. 181-208, Marcel Dekker
34. Kitabatake, N. and Doi, E. (1982) 'Surface Tension and Foaming Protein Solutions' in J. Food Sdi. 47, 1218-1221
35. Bigelow, C.C. (1967) On the Average Hydrophobicity of Proteins and the Relationship Between It and Protein Structure' in J. Theor. Biol. 16, 187-211
36. Nakai, S. and Li-Chan, E. (1989) 'Chemical and Enzymatic Modification of Milk Proteins' in Developments in Dairy Chemistry - 4 (Fox, P.F., ed.), pp. 347-376, Elsevier
37. Nakai, S., Ho, L., Helbig, N., Kato, A. and Tung, M. (1980) 'Relationship Between Hydrophobicity and Emulsifying Properties of Some Plant Proteins' in Can. Inst. Food Sci. Technol. J. 13, 23-27
38. Keshavarz, E. and Nakai, S. (1979) 'The Relationship Between Hydrophobicity and Interfacial Tension of Proteins' in Biochim. Biophys. Acta 576, 269-279
39. Townsend, A-A. and Nakai, S. (1983) 'Relationship Between Hydrophobicity and Foaming Characteristics of Food Proteins' in J. Food Sci. 48, 588-594
40. Kato, A., Osako, Y., Matsudomi, N. and Kobayashi, K. (1983) 'Changes in the Emulsifying and Foaming Properties of Proteins During Heat Denaturation' in Agric. Biol. Chem. 47, 33-37
41. Mutilangi, W.A.M., Panyam, D. and Kilara, A. (1995) 'Hydrolysates from Proteolysis of Heat-denatured Whey Proteins' in J. Food Sci. 60, 1104-1109
42. Arai, S. and Fujimaki, M. (1991) 'Enzymatic Modification of Proteins with Special Reference to Improving their Functional Properties' in Food Enzymology (Fox, P.F., ed.), pp. 83-104, Elsevier
43. Gauthier, S.F., Paquin, P., Pouliot, Y. and Turgeon, S. (1993) 'Surface Activity and Related Functional Properties of Peptides Obtained from Whey Proteins' in J. Dairy Sci. 76, 321-328
44. Enser, M., Bloomberg, G.B. and Brock, C. (1990) 'De novo Design and Structure-Activity Relationships of Peptide Emulsifiers and Foaming Agents' in Int. J. Biol. Macromol. 12, 118-124
45. Phillips, M.C. (1981) 'Protein Conformation at Liquid Interfaces and Its Role in Stabilizing Emulsions and Foams' in Food Technol. 35(1), 50-57
46. Blenford, D.E. (1994) 'Protein Hydrolysates - Functionalities and Uses in Nutritional Products' in Int. Food Ingredients 3, 45-49
47. Frokjaer, S. (1994) 'Use of Hydrolysates for Protein Supplementation' in Food Technol. 48(10), 86-88