Protein Tailoring for Food and Medical Uses

Abstract: An authoritative reference text for food scientists and technologists, nutritionists, protein researchers, and medicinal and agricultural chemists and biochemists provides 14 technical reviews presented at a 1985 symposium focusing on protein modifications of interest in both foods and medicine. Five of the reviews discuss food applications (e.g.: covalent binding of essential amino acids to proteins to improve their nutritional and functional properties; enzymatic modifications of food protein properties; chemical structure-taste relationships in peptides; opioid peptides synthesized from milk proteins; genetic engineering of enzymes and food proteins). The remaining reviews either discuss medical applications via protein engineering (e.g.: enzyme inactivators, protein toxins, immunotoxins, therapeutic enzyme modifications, metal-protein complexes, antitumor protein drugs) or the current technological status for tailoring proteins for food and medical uses.