Protein-based grafting modification in the food industry: Technology, applications and prospects

Background: Proteins, as essential macromolecules in biological systems, offer versatile applications in the food industry due to their unique functional properties. Scope and approach: This review explores protein grafting modifications—a method to enhance and diversify protein functionalities for food applications. Beginning with an overview of natural polymers and the structural diversity of proteins, the paper emphasizes their pivotal roles in food processing and packaging. Protein properties such as gelation, emulsification, and film-forming abilities are highlighted alongside their potential therapeutic benefits. Key findings: The review focuses on various modification methods, including physical, chemical, and enzymatic approaches, with a particular emphasis on graft copolymerization. This method allows for the covalent attachment of functional materials onto protein structures, enhancing their stability and functionality. Examples include the use of proteins in food packaging films to improve barrier properties and extend shelf life. Conclusions: The paper discusses recent advancements in graft modification techniques, exploring their implications for creating novel protein-based additives and coatings. Moreover, the review addresses current challenges and future prospects in the field, such as the need for further research into the safety and efficacy of grafted proteins in food applications. By providing a comprehensive overview of protein grafting in the food industry, this paper aims to stimulate further research and innovation in utilizing proteins for sustainable and functional food solutions. © 2024 Elsevier Ltd