Roles of Proteins/Enzymes from Animal Sources in Food Quality and Function

Abstract

Animal proteins are good sources of protein for human, due to the composition of necessary amino acids. The quality of food depends significantly on the properties of protein inside, especially the gelation, transportation, and antimicrobial properties. Interestingly, various kinds of molecules co-exist with proteins in foodstuff, and the interactions between these can significantly affect the food quality. In food processing, these interactions have been used to improve the texture, color, taste, and shelf-life of animal food by affecting the gelation, antioxidation, and antimicrobial properties of proteins. Meanwhile, the binding properties of proteins contributed to the nutritional properties of food. In this review, proteins in meat, milk, eggs, and fishery products have been summarized, and polysaccharides, polyphenols, and other functional molecules have been applied during food processing to improve the nutritional and sensory quality of food. Specific interactions between functional molecules and proteins based on the crystal structures will be highlighted with an aim to improve the food quality in the future.

White Kupang Flour (Corbula faba hinds), Fish Meal and Coconut Oil Usage on the Broilers Carcass Percentage and Abdominal Fat

“…Protein is a food substance with complex molecules consisting of amino acids. Protein functions to form important parts of the animal body (Lv et al, 2021). Protein is a factor that greatly influences weight gain, considering the function of protein as an element that forms body tissue, the large amount of feed protein consumed into the body results in body growth/formation (Fappi and Mittendorfer, 2014).…”

Consumer Acceptance of Alternative Proteins: A Systematic Review of Current Alternative Protein Sources and Interventions Adapted to Increase Their Acceptability

“…Single-cell proteins can be made suitable for human consumption by degrading the cell wall of microorganisms and removing nucleic acid [51]. These animal proteins exhibit various advantages, such as water retention, thermal gelation ability, fiber-forming properties, and ease of digestion [52].…”

The Changes Occurring in Proteins during Processing and Storage of Fermented Meat Products and Their Regulation by Lactic Acid Bacteria

“…Myofibrillar protein is the main protein in meat, accounting for 55–60% of the total and is mainly composed of myosin, actin, and other regulatory proteins. Many myofibrils form muscle fibers and further connect through the connective tissue to form muscles [ 32 ]. Both protein degradation and oxidation during fermentation and maturation change the natural structure of proteins and consequently their properties.…”