Thushan S. Withana-Gamage

TL;DR: CPIs may be suitable as a high-quality substitute for SPI in food applications because of their emulsifying properties, which are better than those of PPI.

TL;DR: The storage proteins of canola can satisfy many nutritional and functional requirements for food applications and provide functionalities required in applications beyond edible uses; there exists substantial potential as a source of plant protein and a renewable biopolymer.

TL;DR: Lines entirely devoid of cruciferin had high α-helix and low β-sheet levels, indicating that structurally different proteins compensate for the loss of crucifixiferin.

TL;DR: This approach of functional property prediction will link protein structure to utilities and will be valuable in designing proteins for targeted applications.

TL;DR: Use of bioinformatics for data mining and molecular modelling in revealing structure–function relations is discussed using soybean glycinin as a model protein, and in silico approach is complementary to the process of understanding food protein molecule structure, and linking molecule physico-chemical properties with the functionalities that protein provides in food.