Recent Advances in the Modification of Underutilized Pseudocereal Proteins for Improving Their Functionality: A Practical, Comprehensive and Up-To-Date Review

IF 5.3 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Reviews International Pub Date : 2023-11-09 DOI:10.1080/87559129.2023.2279594
Nisar A. Mir, Basharat Yousuf, Adil Gani
{"title":"Recent Advances in the Modification of Underutilized Pseudocereal Proteins for Improving Their Functionality: A Practical, Comprehensive and Up-To-Date Review","authors":"Nisar A. Mir, Basharat Yousuf, Adil Gani","doi":"10.1080/87559129.2023.2279594","DOIUrl":null,"url":null,"abstract":"ABSTRACTPseudocereal proteins are attracting lot of attention due to the presence of high-quality essential amino acids. However, due to their limited functional profile, commercial use of these crucial protein sources is still a long way off which restricts their application in a number of food products. From a technological viewpoint, protein functional characteristics are very critical. Modification approaches alter the conformational characteristics of proteins and can impart desirable functional properties particularly required in different food systems. Knowledge about the functionality, structure and modification of pseudocereal proteins is very scarce. Herein, this review aims to provide an up-to-date information about the functionality and latest approaches used to alter the conformation which in turn can enhance the functionality of pseudocereal proteins thereby increasing their potential use in a number of food products. The research summarized in this review reveals that different modificational approaches like physical, chemical and enzymatic have subsequently altered the conformational characteristics followed by denaturation of different pseudocereal proteins which in turn have significantly improved their physicochemical, functional and nutritional characteristics of these proteins. Pseudocereal proteins having essential amino acid profile coupled with improved functional properties can be used in place of animal and cereal proteins in the future.KEYWORDS: Pseudocerealproteinsconformationdenaturationmodificationfunctionality AcknowledgmentsDr. Nisar A. Mir is highly thankful to the Science and Engineering Research Board (SERB), Department of Science and Technology (DST), Govt. of India for providing financial support in the form of National Postdoctoral Fellowship under File No. PDF/2021/002202.Disclosure statementNo potential conflict of interest was reported by the authors.Additional informationFundingThe work was supported by the Science and Engineering Research Board [File No. PDF/2021/002202].","PeriodicalId":12369,"journal":{"name":"Food Reviews International","volume":null,"pages":null},"PeriodicalIF":5.3000,"publicationDate":"2023-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Reviews International","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1080/87559129.2023.2279594","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0

Abstract

ABSTRACTPseudocereal proteins are attracting lot of attention due to the presence of high-quality essential amino acids. However, due to their limited functional profile, commercial use of these crucial protein sources is still a long way off which restricts their application in a number of food products. From a technological viewpoint, protein functional characteristics are very critical. Modification approaches alter the conformational characteristics of proteins and can impart desirable functional properties particularly required in different food systems. Knowledge about the functionality, structure and modification of pseudocereal proteins is very scarce. Herein, this review aims to provide an up-to-date information about the functionality and latest approaches used to alter the conformation which in turn can enhance the functionality of pseudocereal proteins thereby increasing their potential use in a number of food products. The research summarized in this review reveals that different modificational approaches like physical, chemical and enzymatic have subsequently altered the conformational characteristics followed by denaturation of different pseudocereal proteins which in turn have significantly improved their physicochemical, functional and nutritional characteristics of these proteins. Pseudocereal proteins having essential amino acid profile coupled with improved functional properties can be used in place of animal and cereal proteins in the future.KEYWORDS: Pseudocerealproteinsconformationdenaturationmodificationfunctionality AcknowledgmentsDr. Nisar A. Mir is highly thankful to the Science and Engineering Research Board (SERB), Department of Science and Technology (DST), Govt. of India for providing financial support in the form of National Postdoctoral Fellowship under File No. PDF/2021/002202.Disclosure statementNo potential conflict of interest was reported by the authors.Additional informationFundingThe work was supported by the Science and Engineering Research Board [File No. PDF/2021/002202].
查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
对未充分利用的假谷物蛋白进行改性以提高其功能的最新进展:一项实用、全面和最新的综述
摘要假谷类蛋白因含有高质量的必需氨基酸而备受关注。然而,由于其有限的功能,这些重要的蛋白质来源的商业用途仍然有很长的路要走,这限制了它们在许多食品中的应用。从技术的角度来看,蛋白质的功能特征是非常关键的。改性方法可以改变蛋白质的构象特征,并赋予不同食物系统所需的理想功能特性。关于假谷物蛋白的功能、结构和修饰的知识非常少。在这里,这篇综述的目的是提供关于功能的最新信息和用于改变构象的最新方法,这些方法反过来可以增强假谷物蛋白的功能,从而增加它们在许多食品中的潜在用途。研究表明,物理、化学和酶等不同的修饰方法改变了假谷类蛋白质的构象特征,使其变性,从而显著改善了假谷类蛋白质的理化、功能和营养特性。具有必需氨基酸特征的假谷物蛋白具有改良的功能特性,将来可用于代替动物蛋白和谷物蛋白。关键词:伪谷物;蛋白质;构象;Nisar A. Mir非常感谢印度政府科技部科学与工程研究委员会(SERB)以国家博士后奖学金的形式提供的财政支持。PDF / 2021/002202。披露声明作者未报告潜在的利益冲突。这项工作得到了科学与工程研究委员会的支持。PDF / 2021/002202)。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 去求助
来源期刊
Food Reviews International
Food Reviews International 工程技术-食品科技
CiteScore
11.50
自引率
1.70%
发文量
127
审稿时长
>24 weeks
期刊介绍: Food Reviews International presents state-of-the-art reviews concerned with food production, processing, acceptability, and nutritional values—examining the relationship of food and nutrition to health, as well as the differing problems affecting both affluent and developing nations. Offering technical solutions to critical global food dilemmas and shortages, Food Reviews International contains articles of interest for: •food scientists and technologists •food and cereal chemists •chemical engineers •agriculturists •microbiologists •toxicologists •nutritionists
期刊最新文献
Effects of Flavonoids on Alcoholic Liver Disease: A Review Unraveling the Intricate Interplay: Iron and Zinc’s Regulatory Mechanisms on Calcium Bioavailability During Intestinal Absorption From Laboratory to Industry: The Evolution and Impact of Pulsed Electric Field Technology in Food Processing Unlocking the Potential of the Umami Taste-Presenting Compounds: A Review of the Health Benefits, Metabolic Mechanisms and Intelligent Detection Strategies Fish Byproducts as a Protein Source: A Critical Review of Fish Protein Concentrate
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1