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