Abstract: Computer and electronic technology is being used to help decipher the structures of complex protein molecules in foods. Studies in the following areas are reviewed: the amino acid sequences; the shape of the molecules; polar group interactions; hydrophobic bonds; disulfide bonds; physical modifications of protein properties; and the effect of additives. Research in these areas may allow the development and selection of improved plant varieties or the chemical and physical modification of proteins to optimize their performance in specific foods.
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书目信息
其它主题
Polar compounds; Functional properties; Grain protein; Hydrophobic bonding; Water solubility; Signal peptide; X-ray diffraction; Computer and library sciences; Food processing (general) - field crop products; Protein structure; Protein composition; Computer analysis; Disulfide bonds; Food composition and quality - field crop products; Hydrogen bonding
语言
英语
注释
35 ref.
2019-12-05
类型
Journal Article; Text
2024-02-28
2026-02-03
MODS