The impact of processing on the nutritional quality of food proteins.

摘要: During many food processing regimens, proteins may undergo a variety of chemical modifications. Despite the enormous consumption processed foods worldwide, much remains to be learned about exact nature these This is partly due complex changes involved, and problems analysis imposed by intractable matrix. Such difficulties are compounded paucity chemically based analytical tests that accurately measure amino acid availability in biologically relevant terms. In this review, we explore known acids during consequences on physical nutritional qualities food. We also examine impact protein derivatizations for acids, highlight areas require future research.