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Review
. 2021 Aug 25;10(9):1988.
doi: 10.3390/foods10091988.

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

Chenyan Lv  1 , Chen Xu  1   2   3 , Jing Gan  2 , Zhenghui Jiang  3 , Yumeng Wang  1 , Xueli Cao  1
Affiliations
Review

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

Chenyan Lv et al. Foods. .

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.

Keywords: animal food; food quality; interactions; protein.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
SEM microstructure of MPs gels induced by different combinations of pressure and heating; scale bars are 5 μm. (A). 0.1 MPa, 75 °C, 30 min; (B). 200 MPa, 20 °C, 30 min, then 0.1 MPa, 75 °C, 30 min; (C). 400 MPa, 20 °C, 30 min, then 0.1 MPa, 75 °C, 30 min; (D). 200 MPa, 75 °C, 30 min; (E). 400 MPa, 75 °C, 30 min. This figure was cited from reference [44].
Figure 2
Figure 2
The interactions between proteins in meat and other molecules and their food texture, sensory, and nutritional effects.
Figure 3
Figure 3
Main proteins in milk and their contributions to the quality of dairy products.
Figure 4
Figure 4
The ultrasound and freezing produced significant changes in the microstructure of casein, which produced a change in its physicochemical and functional properties. Micrographs obtained by scanning electron microscopy of (A) Unmodified acid casein (UAC), (B) Freezing with nitrogen (FMC), and (C) Ultrasound (UMC). Magnification is 30,000; scale bars are 5 μm. (D). Sorption isotherms of UAC (○), UMC (□), and FMC (◇). This figure was cited from reference [94].
Figure 5
Figure 5
Functional proteins in eggs and their contribution to shelf-life and taste of food.
Figure 6
Figure 6
Specific proteins in fishery products that contributed to the texture, color, and nutrition.
Figure 7
Figure 7
The interaction of crustacyanin and axtaxanthin affecting the color of shrimp.
See this image and copyright information in PMC

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