Biological and Chemical Modification of Protein

Protein modification using enzymatic or chemical modification is important tool for tailoring food proteins into products with very different functional properties.The use of enzymatic modification as a naturalway of changing protein functionality shoud have priority over chemical modification in cases where enzymes are available and modification of the pritein is extensive enough to give desired functional properties with acceptable processing costs.Chemical modification is generally more efficient than enzymatic modufication with regard to structural and functional changes.Chemical modification,especially acylation,phosphorylation,glycosylation and cross linking reactions,are however,interesting as efficient methods for transforming protein.