ABSTRACT
Offers discussions on the chemical and physicochemical modification of proteins for the enhancement of surface activity and functional properties in a variety of systems. The volume provides examples of specific applications of modified proteins in gelation, emulsification, foaming, adsorption and surface tension reduction for use in the food, cosmetics, pharmaceutical, and surfactant manufacturing industries.
Introduction: surface activity and functional properties of proteins; enhanced hydrophobicity - formation and properties of surface-active proteins; increased anionic charge - conformational and functional properties; deamidation and phosphorylation for food protein modification; preparation and functional properties of protein-polysaccharide conjugates; enzymatic modification as a tool for alteration of safety and quality of food proteins; denaturation of globular proteins in relation to their functional properties; protein-surfactant interactions; factors affecting applications of native and modified proteins in food products.
