The present book chapter deals with recent advances in food protein
biotechnology. The latest research on food protein-derived bioactive peptides and the
impact of enzymatic hydrolysis on the organoleptic properties of proteins is reviewed.
Protein modifications, which have become the focus of many research studies during
recent years, are also covered. Consideration is given to three different protein
modification approaches (i) chemical modifications (glycation and disulfide crosslinking);
(ii) physical modifications (high-pressure processing and ultrasound
treatment); (iii) enzymatic modifications (transglutaminase cross-linking and
proteolysis). Since the main purpose of protein modification is to enhance their
functional properties, the effects of the chemical, physical, and enzymatic treatments
on the solubility, emulsification, foamability, and rheological properties of food
proteins are also discussed.
Keywords: Bioactivity, Enzyme, Emulsification, Functional Properties,
Glycation, Hydrolysis, Protein, Peptide, Protein Modification, Solubility.
