Methods for the regulation of the functional properties of isolated myofibrillar proteins in order to expand their use as foodstuffs

Data characterising the specific features of the chemical, enzymic, mechanical, and combined modifications of myofibrillar proteins are described systematically with the aim of expanding their possible use in food systems. Attention is concentrated on the mechanisms of the enzymic and chemical reactions with food proteins of myofibrillar origin, carried out in order to regulate specific functional properties of the protein systems.
The problem of toxicity, biological value, bioavailability, and metabolic pathways of the modified food proteins is discussed.
The prospects and limitations of enzymic and chemical modification of myofibrillar proteins are indicated.
The bibliography includes 194 references.