Covalent modification of food proteins by plant-based ingredients (polyphenols and organosulphur compounds): A commonplace reaction with novel utilization potential

Trends in Food Science and Technology

Volumn 101, Issue , 2020, Pages 38-49

  Keppler, Julia K ^a   Schwarz, Karin ^b   van der Goot, Atze Jan ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b UNIVERSITY OF KIEL   (Germany)

Author keywords

Allergenicity; Antimicrobial activity; Covalent interaction; Emulsion; Food processing; Functional extracts; Gelling; Ingredient interaction; Isothiocyanate protein interaction; Polyphenol protein interaction; Posttranslational modification; Protein modification; Protein refining

Indexed keywords

ALLERGIES; BIOACTIVITY; EMULSIFICATION; FOOD PROCESSING; FOOD STORAGE;

ANTI-MICROBIAL EFFECTS; COVALENT MODIFICATIONS; EMULSIFYING CAPACITY; FRUIT AND VEGETABLES; NEGATIVE SIDE EFFECTS; ORGANOSULPHUR COMPOUNDS; PROTEIN FUNCTIONALITIES; TECHNOLOGICAL PROPERTIES;

PROTEINS;

EID: 85084396868     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2020.04.023     Document Type: Review

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