Proteins play an essential role as structural and functional components to maintain growth and other physiological functions in humans. Amino acids, the fundamental building blocks of proteins, are vital for maintaining the function of all organs, brain, hormones, muscles, biological fluids, and the immune system. Factors such as the amino acid composition of dietary proteins and their digestibility determine the capacity of a food protein to satisfy metabolic demands for amino acids and nitrogen.

Protein digestibility determines the quantity of dietary protein that is effectively digested and absorbed by the digestive system, thus making it adequately available for metabolic activities. Protein digestibility can be influenced by several factors, including protein source, protein structure, amino acid composition, presence of anti-nutritional factors, food processing, food matrix, individual differences, and others.

The importance of enhancing protein digestibility is steadily gaining recognition, driven by various factors closely linked to human health and nutrition. Increased protein digestibility, characterized by a higher biological value, is a key factor in optimizing protein utilization, supporting various aspects of health, and promoting a balanced and nutritious diet.

On the other hand, there is a growing interest in exploring new protein sources as alternatives to replace animal-based proteins, such as plant-based proteins. Plant proteins are considered healthier and offer a sustainable protein source in response to the rising global demand for protein consumption. However, proteins derived from plant sources may pose challenges to efficient digestion due to the complexity of plant matrices and the presence of antinutritional compounds. As a result, there is a growing focus on research efforts aimed at enhancing the digestibility of plant-based proteins. Increased protein digestibility can be achieved through various methods and strategies, depending on the protein source and the specific challenges it presents.

This research topic aims to provide cutting-edge scientific knowledge from multiple disciplines, offering a comprehensive understanding of the advancements in protein modification, with a specific focus on strategies and techniques designed to improve the digestibility of proteins, and their far-reaching implications for human nutrition and health.

To gather further insights in the domains of biotechnology, food science, and nutrition, we welcome articles addressing, but not limited to, the following themes:
• Enzymatic approaches to modify proteins and improve their digestibility
• Protein modification techniques to enhance the digestibility of plant-based proteins and overcome anti-nutritional factors
• The role of protein modification in promoting a healthy gut environment
• The impact of protein modification on nutritional quality, bioavailability, and satiety

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