Chemical methods for protein modification and their impact on protein characteristics

Moin A., TOKER Ö. S.

PLANT PROTEINS: Nutritional Aspects and Processing Applications, Elsevier, ss.123-148, 2026 identifier

  • Yayın Türü: Kitapta Bölüm / Araştırma Kitabı
  • Basım Tarihi: 2026
  • Doi Numarası: 10.1016/b978-0-443-32976-0.00005-9
  • Yayınevi: Elsevier
  • Sayfa Sayıları: ss.123-148
  • Anahtar Kelimeler: Acylation, Chemical modification, Conjugation, Glycosylation, Lipophilization, Phosphorylation, Protein functionalization
  • Yıldız Teknik Üniversitesi Adresli: Evet

Özet

In food systems, the modification of food proteins by chemical methods is a significant technique to enhance their functional properties and performance of proteins. Major modification techniques such as cross-linking, phosphorylation, acetylation, succinylation, lipophilization, and glycosylation are discussed in this chapter, with a focus on their molecular mechanisms, effects on protein, and potential applications. Understanding the changes in proteins’ structure and functions is critical for progressing protein-based developments in the food business. Chemical alterations allow proteins to be adjusted for specific functions and dietary uses. This chapter offers an exhaustive investigation of chemical modifications, their benefits, limitations, and future developments in the field of food science.