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Publishing Language: Chinese | Open Access

Research Progress on Acylation Modification and Application of Animal and Vegetable Proteins

Xuan YAO1 , Xiaohui LÜ1, Yongguo JIN1 ( ), Gan HU2
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
Key Laboratory of Mixed Grains Processing, Ministry of Agriculture and Rural Affairs, College of Food and Biological Engineering, Chengdu University, Chengdu 610000, China
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Abstract

Acylation is a common method for chemical modification of proteins, which can effectively improve the functional properties of proteins and has been widely used in food processing in recent years.The effect of acylation on protein modification is related to the degree of modification, and low degree of acylation modification can significantly improve the solubility, thermal stability, foaming and emulsifying properties, gelation properties, film-forming properties and nutritional quality of proteins.This paper reviews the effect of acylation modification on protein structure, physicochemical properties, and functional properties, as well as the application of acylated proteins in food and other fields.Hopefully, this review will provide a theoretical reference for protein modification research.

Keywords

animal proteinsplant proteinschemical modificationacylation modificationfunctional propertiesfood processing
CLC number: TS201.2 Document code: A Article ID: 1002-6630(2024)16-0337-10

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Food Science
Volume 45 Issue 16,
August 2024
Pages 337-346
DOI: 10.7506/spkx1002-6630-20230605-039

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YAO X, LÜ X, JIN Y, et al. Research Progress on Acylation Modification and Application of Animal and Vegetable Proteins. Food Science, 2024, 45(16): 337-346. https://doi.org/10.7506/spkx1002-6630-20230605-039

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Received: 05 June 2023
Published: 25 August 2024
© Beijing Academy of Food Sciences 2024.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).