Role and Properties of Proteins and Peptides in Foods
A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".
Deadline for manuscript submissions: closed (28 February 2022) | Viewed by 18498
Special Issue Editors
Interests: food proteins; bioinformatic analysis; bioactive and functional peptides; bioactive peptide sequences; cheminformatic approach
Special Issues, Collections and Topics in MDPI journals
Interests: food proteins; mass spectrometry; chromatography; bioinformatics
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
For many years, proteins and peptides have been attracting scientists’ attention as two of the most important food components. It is well-known that proteins are important due to their nutritional value, impact on physicochemical and functional properties of food products, and the fact that they are the sources of bioactive peptides. The dark side of proteins derived from foods is their allergenicity. New sources of proteins as well as modification of their properties during processing may improve physicochemical and functional properties and reduce allergenicity. Denaturation, proteolysis, and heat-induced chemical modifications of proteins are among contemporary topic areas of research. In turn, research on peptides is focused on discovery of their new bioactivities and new protein resources.
This Special Issue, entitled “Role and Properties of Proteins and Peptides in Foods”, will cover a selection of recent research articles, short communications, reviews presenting research concerning proteins and peptides in food, including the practical applications, new perspectives, and challenges.
Prof. Dr. Anna Iwaniak
Prof. Dr. Piotr Minkiewicz
Guest Editors
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Keywords
- physicochemical properties of food proteins and peptides
- functional properties of food proteins and peptides
- nutritional value of food proteins
- bioactive and functional peptides
- allergenicity
- changes of proteins and peptides during processing
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