Understanding and Controlling Food Protein Structure and Function in Foods: Perspectives from Experiments and Computer Simulations

Grazia Cottone, Paolo Carloni, Zeynab Mohammad Hosseini Naveh, Muhammad Gulzar, Fernando Luís Barroso Da Silva, Donal Mackernan, Jean Christophe Jacquier, Vladimir Lobaskin, E. Allen Foegeding, David Cheung, Ravi Radhakrishnan, Serena Donnini, Erik E. Santiso

Research output: Contribution to journalArticle

1 Citation (Scopus)

Abstract

The structure and interactions of proteins play a critical role in determining the quality attributes of many foods, beverages, and pharmaceutical products. Incorporating a multiscale understanding of the structure-function relationships of proteins can provide greater insight into, and control of, the relevant processes at play. Combining data from experimental measurements, human sensory panels, and computer simulations through machine learning allows the construction of statistical models relating nanoscale properties of proteins to the physicochemical properties, physiological outcomes, and tastes of foods. This review highlights several examples of advanced computer simulations at molecular, mesoscale, and multiscale levels that shed light on the mechanisms at play in foods, thereby facilitating their control. It includes a practical simulation toolbox for those new to in silico modeling.
Original languageEnglish
Pages (from-to)365-387
Number of pages22
JournalAnnual review of food science and technology
Volume11
Publication statusPublished - 2020

All Science Journal Classification (ASJC) codes

  • Food Science

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    Cottone, G., Carloni, P., Mohammad Hosseini Naveh, Z., Gulzar, M., Barroso Da Silva, F. L., Mackernan, D., Jacquier, J. C., Lobaskin, V., Foegeding, E. A., Cheung, D., Radhakrishnan, R., Donnini, S., & Santiso, E. E. (2020). Understanding and Controlling Food Protein Structure and Function in Foods: Perspectives from Experiments and Computer Simulations. Annual review of food science and technology, 11, 365-387.