Protein-based grafting modification in the food industry: Technology, applications and prospects

IF 15.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology Pub Date : 2024-10-19 DOI:10.1016/j.tifs.2024.104751

Xuliang Wang , Zhuolin Liu , Xiaofang Liu , Wenya Ma , Li Li , Yifen Wang

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引用次数: 0

Abstract

Background

Proteins, as essential macromolecules in biological systems, offer versatile applications in the food industry due to their unique functional properties.

Scope and approach

This review explores protein grafting modifications—a method to enhance and diversify protein functionalities for food applications. Beginning with an overview of natural polymers and the structural diversity of proteins, the paper emphasizes their pivotal roles in food processing and packaging. Protein properties such as gelation, emulsification, and film-forming abilities are highlighted alongside their potential therapeutic benefits.

Key findings

The review focuses on various modification methods, including physical, chemical, and enzymatic approaches, with a particular emphasis on graft copolymerization. This method allows for the covalent attachment of functional materials onto protein structures, enhancing their stability and functionality. Examples include the use of proteins in food packaging films to improve barrier properties and extend shelf life.

Conclusions

The paper discusses recent advancements in graft modification techniques, exploring their implications for creating novel protein-based additives and coatings. Moreover, the review addresses current challenges and future prospects in the field, such as the need for further research into the safety and efficacy of grafted proteins in food applications. By providing a comprehensive overview of protein grafting in the food industry, this paper aims to stimulate further research and innovation in utilizing proteins for sustainable and functional food solutions.

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食品工业中基于蛋白质的接枝改性：技术、应用和前景

背景蛋白质是生物系统中不可或缺的大分子，由于其独特的功能特性，在食品工业中有着广泛的应用。范围和方法本综述探讨了蛋白质接枝修饰--一种增强和丰富蛋白质功能以用于食品的方法。本文首先概述了天然聚合物和蛋白质结构的多样性，然后强调了它们在食品加工和包装中的关键作用。主要发现该综述重点介绍了各种改性方法，包括物理、化学和酶法，并特别强调了接枝共聚。这种方法可将功能材料共价连接到蛋白质结构上，从而增强其稳定性和功能性。本文讨论了接枝改性技术的最新进展，探讨了这些技术对创造新型蛋白质添加剂和涂层的影响。此外，综述还探讨了该领域当前面临的挑战和未来前景，例如需要进一步研究接枝蛋白质在食品应用中的安全性和有效性。本文全面概述了食品工业中的蛋白质接枝技术，旨在促进进一步研究和创新，将蛋白质用于可持续的功能性食品解决方案。

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来源期刊

Trends in Food Science & Technology 工程技术-食品科技

CiteScore

32.50

自引率

2.60%

发文量

322

审稿时长

37 days

期刊介绍： Trends in Food Science & Technology is a prestigious international journal that specializes in peer-reviewed articles covering the latest advancements in technology, food science, and human nutrition. It serves as a bridge between specialized primary journals and general trade magazines, providing readable and scientifically rigorous reviews and commentaries on current research developments and their potential applications in the food industry. Unlike traditional journals, Trends in Food Science & Technology does not publish original research papers. Instead, it focuses on critical and comprehensive reviews to offer valuable insights for professionals in the field. By bringing together cutting-edge research and industry applications, this journal plays a vital role in disseminating knowledge and facilitating advancements in the food science and technology sector.