Effect of Processing on the Structure, Techno-Functional Properties and Nutritional Quality of Animal- and Plant-Based Food Proteins - Tapa dura

 
9783725835850: Effect of Processing on the Structure, Techno-Functional Properties and Nutritional Quality of Animal- and Plant-Based Food Proteins
Tapa dura
ISBN 10: 3725835853 ISBN 13: 9783725835850
Editorial: MDPI AG, 2025

Sinopsis

The processing of animal- and plant-based food proteins significantly impacts their structure, techno-functional properties, and nutritional quality. Techniques such as heating, extrusion, fermentation, and enzymatic hydrolysis alter protein conformation, leading to changes in solubility, emulsification, foaming, and gelation properties. For instance, heat treatment can denature proteins, improving digestibility but potentially reducing certain functional properties. Extrusion enhances texturization, making plant proteins more meat-like, while fermentation can improve bioavailability and reduce anti-nutritional factors in plant proteins. However, excessive processing may lead to the loss of essential amino acids or the formation of harmful compounds, such as advanced glycation end products (AGEs). Animal proteins generally exhibit higher stability during processing, whereas plant proteins may require additional modifications to achieve the desired functionalities. Balancing processing conditions is crucial to optimize both the techno-functional and nutritional attributes of proteins, ensuring they meet consumer demands for health, sustainability, and sensory appeal.

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Editorial
MDPI AG
Año de publicación
2025
Idioma
Inglés
ISBN 10 
3725835853
ISBN 13 
9783725835850
Encuadernación
Tapa dura
Número de páginas
192
Editor
Roman Laura, Raak Norbert, Li Ruifen
Contacto del fabricante
no disponible
Persona responsable
no disponible