ENHANCING THE FUNCTIONALITY OF FOOD PROTEINS BY ENZYMATIC MODIFICATION

Proteins are increasingly being utilized to perform functional roles i n food formulations. Common food proteins possess good functional prop erties including solubility, gelation,emulsification and foaming. The functional properties of proteins are impaired near their pi (isoelect ric point), as is the case in most acidic foods. Enzymatic modificatio n of food proteins by controlled proteolysis can enhance their functio nal properties over a wide pH range, and other processing conditions. Choosing the right proteolytic enzyme, environmental conditions for hy drolysis and degree of hydrolysis is crucial for enhancing the functio nal properties of proteins. Understanding the molecular properties req uired for protein functionality and the development of strategies to a chieve them are critical for developing and utilizing modified protein ingredients. Numerous reports on enhancing the functionality of food proteins by limited proteolysis have been published, some of which are reviewed in this article.