Journal
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Volume 62, Issue 15, Pages 4036-4052Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10408398.2021.1871589
Keywords
Molecular forces; proteins interaction; protein structure; functional properties
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Funding
- Fundamental Research Grant Scheme (FRGS) [203/PTEKIND/6711825]
- Malaysian Ministry of Higher Education
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The application of protein-protein interaction (PPI) has been widely used in various industries, requiring a deeper understanding of molecular forces in PPI and the relationship between protein structure, functional properties, and influencing factors. Methods for identifying molecular forces and characterizing protein structure are summarized in this review.
The application of protein-protein interaction (PPI) has been widely used in various industries, such as food, nutraceutical, and pharmaceutical. A deeper understanding of PPI is needed, and the molecular forces governing proteins and their interaction must be explained. The design of new structures with improved functional properties, e.g., solubility, emulsion, and gelation, has been fueled by the development of structural and colloidal building blocks. In this review, the molecular forces of protein structures are discussed, followed by the relationship between molecular force and structure, ways of a bind of proteins together in solution or at the interface, and functional properties. A more detailed look is thus taken at the relationship between the various influencing factors on molecular forces involved in PPI. These factors include protein properties, such as types, concentration, and mixing ratio, and solvent conditions, such as ionic strength and pH. This review also summarizes methods tha1t are capable of identifying molecular forces in protein and PPI, as well as characterizing protein structure.
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