Chemical Modification of Food Waste Proteins

Food wastage is a significant global challenge, contributing to environmental burdens and highlighting resource inefficiencies. A significant amount of this waste is high in proteins; nevertheless, their direct use is frequently constrained by inadequate functional qualities such as solubility and emulsification. Chemical modification offers an effective approach to improve these proteins, converting them into important components. This chapter examines many chemical modification strategies, including acylation, phosphorylation, glycosylation, cross-linking, and deamidation, elucidating their principles and processes. This text examines how these techniques modify protein structure by focusing on certain amino acid residues, hence enhancing techno-functional properties such as solubility, stability, emulsification, and gelation. The effects of these alterations on protein characteristics and their applicability in food systems, such as meat substitutes and drinks, are investigated. Additionally, the chapter examines the obstacles linked to chemical alterations, including possible structural damage, nutritional deterioration, and regulatory issues. Ultimately, the chemical modification of food waste proteins is a viable strategy to enhance waste streams, mitigate environmental damage, and support a circular economy and food security.