The role of processing in changing protein characteristics

In our efforts to design and produce proteins which deliver optimal benefits in products both reproducibly and cost effectively, we must keep in mind the following points. Protein “functionality” is only meaningful in a specific product and process context. Techniques are becoming available to investigate “molecular protein characteristics;” how we can best use them to understand how proteins contribute to “product attributes” remains to be elucidated. Different proteins respond differently to typical process regimes. Use of these proteins as functional ingredients may require formulation or process modifications.