College of Food Science, Southwest University, Chongqing 400715, China.
J Agric Food Chem. 2022 Apr 20;70(15):4522-4533. doi: 10.1021/acs.jafc.2c00232. Epub 2022 Mar 30.
Protein biomolecules including enzymes, cagelike proteins, and specific peptides have been continuously exploited as functional biomaterials applied in catalysis, nutrient delivery, and food preservation in food-related areas. However, natural proteins usually function well in physiological conditions, not industrial conditions, or may possess undesirable physical and chemical properties. Currently, rational protein design as a valuable technology has attracted extensive attention for the rational engineering or fabrication of ideal protein biomaterials with novel properties and functionality. This article starts with the underlying knowledge of protein folding and assembly and is followed by the introduction of the principles and strategies for rational protein design. Basic strategies for rational protein engineering involving experienced protein tailoring, computational prediction, computation redesign, and protein design are summarized. Then, we focus on the recent progress of rational protein engineering or design in the application of food science, and a comprehensive summary ranging from enzyme manufacturing to cagelike protein nanocarriers engineering and antimicrobial peptides preparation is given. Overall, this review highlights the importance of rational protein engineering in food biomaterial preparation which could be beneficial for food science.
蛋白质生物分子，包括酶、笼状蛋白和特定肽，已被不断开发为功能性生物材料，应用于食品相关领域的催化、营养物质输送和食品保鲜。然而，天然蛋白质通常在生理条件下发挥作用，而不是在工业条件下，或者可能具有不理想的物理和化学性质。目前，合理的蛋白质设计作为一种有价值的技术，已经引起了广泛的关注，用于合理地工程或制造具有新颖特性和功能的理想蛋白质生物材料。本文从蛋白质折叠和组装的基础知识开始，然后介绍合理蛋白质设计的原理和策略。总结了涉及经验性蛋白质剪裁、计算预测、计算重设计和蛋白质设计的合理蛋白质工程的基本策略。然后，我们专注于合理蛋白质工程或设计在食品科学中的最新进展，并对从酶制造到笼状蛋白纳米载体工程和抗菌肽制备的应用进行了全面总结。总的来说，这篇综述强调了合理的蛋白质工程在食品生物材料制备中的重要性，这对食品科学是有益的。
