Proteins are one of the major macronutrients in food, and several traditional food commodities are good sources of proteins (meat, egg, milk and dairy products, fish, and soya). Proteins are polymers made by 20 different amino acids. They might undergo desired or undesired chemical or enzymatic modifications during processing and storage of food. They have nutritional value, since they provide essential amino acids, but proteins and modified protein can also be used to provide structure to the food. Analytical methods for food proteins are devoted to determine total concentration, type, molecular structure, and functional properties.
|Title of host publication||Encyclopedia of Food and Health|
|Editors||B. Caballero, P. Finglas, F. Toldrá|
|Publication status||Published - 2016|
Sforza, S., Tedeschi, T., & Wierenga, P. A. (2016). Proteins: Chemistry, Characterization, and Quality. In B. Caballero, P. Finglas, & F. Toldrá (Eds.), Encyclopedia of Food and Health (pp. 548-553). Academic Press. https://doi.org/10.1016/B978-0-12-384947-2.00575-4