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Article: Model functional properties of proteins from amino acid composition.
- Article from:
- Emerging Food R&D Report
- Article date:
- August 1, 2004
CopyrightCOPYRIGHT 2004 Food Technology Intelligence, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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It has long been of interest to model the functional properties of proteins, e.g., their contribution to foaming, lipid binding, gel formation and the like, as a function of their physico-chemical properties--hydrophobicity, surface activity and viscosity. In some cases, it has been possible to model protein and peptide properties based on their content of relevant amino acids and those acids' principal properties. These had been based on the principal component analysis of amino acid chemical and physico-chemical property data. The principal properties were expressed as three z-scores.
Because peptide physico-chemical properties stem from their content of ...