Effect of drying method on proteins

Protein stability is of particular importance in determining their functionality in food systems. This is because a particular property is often governed by a specific conformational state of a protein and any alteration of that state affects its functionality.

Protein denaturation caused by heat will influence rehydration of a dried product and its subsequent palatability or commercial use. Heat treatment of proteins increases thermal motion, leading to the rupture of various intermolecular and intramolecular bonds stabilizing the native protein structure.

Protein solubility decreases when proteins are denatured. The extent to which proteins unfold when denatured and the conformation they assume upon denaturation affect the functional and nutritional quality of foods during processing.

For example, the protein of dried wheat may be altered to such an extent that flour produced from the wheat will no longer produce acceptable bread.
Effect of drying method on proteins