Acta Scientific Nutritional Health (ASNH)(ISSN: 2582-1423)

Review Article Volume 6 Issue 6

Effect of Food Processing on Protein and Its Functionality

Simran Kaur Arora1*, Ranjana Acharya2 and Ayushi Joshi2

1Assistant Professor, Department of Food Science and Technology, G. B. Pant University of Agriculture and Technology, Pantnagar, India
2Ph. D. Research Scholar, Department of Food Science and Technology, G. B. Pant University of Agriculture and Technology, Pantnagar, India

*Corresponding Author: Simran Kaur Arora, Assistant Professor, Department of Food Science and Technology, G. B. Pant University of Agriculture and Technology, Pantnagar, India.

Received: May 02, 2022; Published: May 25, 2022

Abstract

The demand for processed foods with high content of protein is increasing globally. Food processing affects physical, chemical as well as functional properties of nutrients. In the present review article, certain changes like proteolysis, protein cross-linking, amino acid racemization and Maillard reaction that occur during food processing and storage affecting the textural and nutritional qualities of protein-rich foods have been outlined.

Keywords: Protein; Proteolysis; Racemization; Functional Properties

References

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Citation

Citation: Simran Kaur Arora., et al. “Effect of Food Processing on Protein and Its Functionality". Acta Scientific Nutritional Health 6.6 (2022): 82-85.

Copyright

Copyright: © 2022 Simran Kaur Arora., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.




Metrics

Acceptance rate30%
Acceptance to publication20-30 days
Impact Factor1.316

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