Protein modification is a practical strategy to enhance the functional characteristics of proteins and broaden their commercial applications. Various chemical (e.g., pH-shifting, deamidation, succinylation), physical (e.g., sonication, high-speed shearing), or biological (e.g., microbial transglutaminase cross-linking, enzymatic hydrolysis) modification methods have frequently been employed to improve the functionality of native grain proteins. However, progress in intensification has led to the emergence of advanced methodologies, which involve the combination of modification techniques, generally known as "Dual Modification". This paper aims to comprehensively review the most recent researches focusing on the effects of dual modification on the functionality of grain proteins. Particular emphasis is given to elucidate the impact of this technique on physicochemical and structural properties. Furthermore, existing challenges and limitations associated with the utilization of this approach are highlighted, and prospects are proposed.
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| http://dx.doi.org/10.1016/j.colsurfb.2021.112306 | DOI Listing |
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