Chemical and Enzymatic Reactions of Interest to Food Processing

6 Chemical and Enzymatic Reactions of Interest to Food Processing 

Standardization of food properties to meet nutri-tional/physiological and toxicological demands 

Firstly, proteins fulfill multipurpose functions in food. Some of these functions can be served better by modified than by native proteins. 

Secondly, persistent nutritional problems the world over necessiate the utilization of new raw materials. 

Modifying reactions can ensure that such new raw materials (e. g., proteins of plant or microbial origin) meet stringent standards of food safety, palatability and acceptable biological value. A review will be given here of several protein modifications that are being used or are being considered for use. They involve chemical or enzymatic 

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