Grain Proteins: Challenges and Solutions in Developing Consumer-Relevant Foods

doi:10.1094/cfw-65-6-0062

Cited by 4 publications

(6 citation statements)

References 48 publications

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“…Grain proteins are obtained from cereals, the main three of them being gluten, zein, and rice protein [ 38 ].…”

Section: Plant Sources Of Proteins For Meat and Fish Analogues Produc...mentioning

confidence: 99%

“…Gluten accounts for 85–90% of total protein in wheat, with other proteins being albumin and globulin accounting for 10–15% of total protein. It is known for its functional properties and contains a great amount of sulfur-containing amino acids but cannot be consumed by people with celiac disease or gluten sensitivity [ 38 , 39 ].…”

Section: Plant Sources Of Proteins For Meat and Fish Analogues Produc...mentioning

confidence: 99%

“…Proteins obtained from rice bran and endosperm have similar digestibility to soy protein isolate (SPI) and dairy protein ingredients. Those proteins also have similar content of EAAs (41.1–41.7 g/100 g) to SPI (41.2 g/100 g) [ 21 , 38 , 40 ].…”

Section: Plant Sources Of Proteins For Meat and Fish Analogues Produc...mentioning

confidence: 99%

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Developments in Plant Proteins Production for Meat and Fish Analogues

et al. 2023

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In recent years, there have been significant developments in plant proteins production for meat and fish analogues. Some of the key developments include the use of new plant protein sources such as soy, legumes, grains, potatoes, and seaweed, as well as insect proteins, leaf proteins, mushrooms, and microbial proteins. Furthermore, to improve the technological and functional properties of plant proteins, they can be subjected to traditional and unconventional treatments such as chemical (glycosylation, deamidation, phosphorylation, and acylation), physical (pulsed electric fields, ultrasound, high hydrostatic pressure, dynamic high-pressure treatment, and cold plasma), and biological (fermentation and enzymatic modification). To obtain the high quality and the desired texture of the food product, other ingredients besides proteins, such as water, fat, flavors, binders, dyes, vitamins, minerals, and antioxidants, also have to be used. The final product can be significantly influenced by the matrix composition, variety of ingredients, and water content, with the type of ingredients playing a role in either enhancing or constraining the desired texture of the food. There are several types of technologies used for meat and fish analogues production, including extrusion, shear cell technology, spinning, 3D printing, and others. Overall, the technologies used for meat and fish analogues production are constantly evolving as new innovations are developed and existing methods are improved. These developments have led to the creation of plant-based products that have a similar texture, taste, and nutritional profile to meat and fish, making them more appealing to consumers seeking alternatives to animal-based products.

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“…Grain proteins are obtained from cereals, the main three of them being gluten, zein, and rice protein [ 38 ].…”

Section: Plant Sources Of Proteins For Meat and Fish Analogues Produc...mentioning

confidence: 99%

Section: Plant Sources Of Proteins For Meat and Fish Analogues Produc...mentioning

confidence: 99%

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Developments in Plant Proteins Production for Meat and Fish Analogues

et al. 2023

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“…less common cereals such as oat, sorghum, millet or non-cereal crops) for food production is desirable for improved crop rotation systems and agricultural biodiversity (Magrini et al, 2018;Willett, et al, 2019). However, cereal proteins possess unique technofunctional characteristics (Boukid & Rosene, 2020) and their utilisation for plant-based protein-foods as functional ingredients or as PIs to complement other protein sources is to be encouraged. Pseudocereals such as buckwheat, quinoa and amaranth, which are also referred to as edible seeds or ancient grains, contain with 12%-19% slightly more protein than cereals (Martínez-Villaluenga et al, 2020;Mota et al, 2016).…”

Section: Promising Protein Sourcesmentioning

confidence: 99%

Targeted formulation of plant-based protein-foods: Supporting the food system’s transformation in the context of human health, environmental sustainability and consumer trends

Hoehnel

Zannini

Arendt

2022

Trends in Food Science & Technology

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“…Pea protein is increasing in popularity in meat analog applications as a possible substitute for soy protein due to consumer concerns about perceived issues, including allergenicity, genetic modification, and the presence of estrogen-like compounds (Boukid & Rosene, 2020). Due to weaker structure, pea protein may require the addition of gluten to reinforce and stabilize the fibrous structure of meat analogs (Schreuders et al, 2019).…”

Section: Rationale For Adopting a Plant-based Dietmentioning

confidence: 99%

Textured wheat and pea proteins for meat alternative applications

Maniñgat¹,

Jeradechachai²,

Buttshaw³

2021

Cereal Chem

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Background and objectives:The market for plant-based meat alternatives experienced unprecedented growth in the past 3 years bolstered by consumer passion for health and wellness, environmental sustainability, animal welfare, and flexitarian lifestyle. The objective of this review is to summarize the appearance, composition, properties, and plant-based food applications of commercially available textured wheat and textured pea proteins including their blends. This review also covers the chronology of events leading to the development of plant-based meat alternatives, the rationale behind consumer adoption of a plant-based diet, and the different methods of texturizing plant proteins to assume the appearance and texture of real meat.

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Grain Proteins: Challenges and Solutions in Developing Consumer-Relevant Foods

Cited by 4 publications

References 48 publications

Developments in Plant Proteins Production for Meat and Fish Analogues

Developments in Plant Proteins Production for Meat and Fish Analogues

Targeted formulation of plant-based protein-foods: Supporting the food system’s transformation in the context of human health, environmental sustainability and consumer trends

Textured wheat and pea proteins for meat alternative applications

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