Food proteins are important nutrients for human health and thus make significant contributions to the unique functions of different foods. The modification of proteins through physical and biological processing could improve the functional and nutritional properties of food products; these changes can be attributed to modifications in particle size, solubility, emulsion stability, secondary structure, as well as the bioactivities of the proteins. Physical processing treatments might promote physical phenomena, such as combined friction, collision, shear forces, turbulence, and cavitation of particles, and lead to changes in the particle sizes of proteins. The objective of this review is to illustrate the effect of physical and biological processing on the structure, and physical and chemical properties of food-derived proteins and provide insights into the mechanism underlying structural changes. Many studies have suggested that physical and biological processes, such as ultrasound treatment, high pressure homogenization, ball mill treatment, and enzymatic hydrolysis could affect the structure, physical properties, and chemical properties of food-derived proteins. Some important applications of food-derived proteins are also discussed based on the relationships between their physical, chemical, and functional properties. Perspectives from fundamental or practical research are also brought in to provide a complete picture of the currently available relevant data.

食物蛋白是人类健康的重要营养素，因此对不同食物的独特功能做出了重要贡献。通过物理和生物加工对蛋白质进行修饰可以改善食品的功能和营养特性；这些变化可归因于颗粒大小，溶解度，乳液稳定性，二级结构以及蛋白质的生物活性的修饰。物理加工处理可能会促进物理现象，例如组合的摩擦，碰撞，剪切力，湍流和颗粒的空化作用，并导致蛋白质颗粒大小的变化。这篇评论的目的是说明物理和生物处理对结构的影响，以及源自食物的蛋白质的物理和化学特性，并为深入了解结构变化的机理提供了见识。许多研究表明，超声处理，高压均质化，球磨处理和酶水解等物理和生物学过程可能会影响食物衍生蛋白质的结构，物理性质和化学性质。还基于食物的蛋白质的物理，化学和功能特性之间的关系，对它们的一些重要应用进行了讨论。还引入了基础研究或实践研究的观点，以提供有关当前可用相关数据的完整图片。高压均质，球磨机处理和酶水解可能会影响食品衍生蛋白质的结构，物理性质和化学性质。还基于食物的蛋白质的物理，化学和功能特性之间的关系，对它们的一些重要应用进行了讨论。还引入了基础研究或实践研究的观点，以提供有关当前可用相关数据的完整图片。高压均质，球磨机处理和酶水解可能会影响食品衍生蛋白质的结构，物理性质和化学性质。还基于食物的蛋白质的物理，化学和功能特性之间的关系，对它们的一些重要应用进行了讨论。还引入了基础研究或实践研究的观点，以提供有关当前可用相关数据的完整图片。