Modification approaches of plant-based proteins to improve their techno-functionality and use in food products

Nasrabadi, Maryam Nikbakht; Doost, Ali Sedaghat; Mezzenga, Raffaele

doi:10.1016/j.foodhyd.2021.106789

Cited by 276 publications

(170 citation statements)

References 258 publications

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“…To improve functionality, the plant proteins may be modified. Two recent reviews comprehensively cover this area [8,9]. Akharume and coworkers elegantly describe the general strategy involving physical, chemical, and biological perturbations to the protein structure and conformation to improve or create new functionalities [8].…”

Section: Modification Of Plant Proteinsmentioning

confidence: 99%

“…The intramolecular disulfide bonds are broken down with a further increase in temperature, leading to the formation of new intermolecular bonds (e.g., hydrogen, hydrophobic or disulfide), resulting in protein aggregates [106]. The high pressure and temperature during extrusion can also destroy anti-nutrients and improve the digestibility of plant proteins by increasing the availability of their amino acids [9]. Nosworthy et al reported that extruded chickpea flour had the highest amino acid scores, in vivo digestibility and protein digestibility-corrected amino acid score (PDCAAS) when compared to cooked and baked chickpea flour [107].…”

Section: Extrusionmentioning

confidence: 99%

“…In addition, shearing from sonication alters the size of protein particles and their distribution [116]. The size of protein aggregates is reduced due to the disruption of non-covalent interactions, increasing its solubility [9]. This was reported in the sonication of both 1% w/w wheat and soy protein isolate solutions at a frequency of 20 kHz and amplitude of 95% for 2 min, and also for 0.5% w/v walnut protein isolate solutions at sonication powers of 200, 400 or 600 W for either 15 or 30 min [115,119].…”

Section: Sonicationmentioning

confidence: 99%

“…Glycation is a common food-grade reaction which is widely used to improve protein functionalities because it is safe, and it usually does not require exogenous chemicals. Glycation can be achieved chemically through Maillard reactions or it can be obtained by cross-linking enzymes such as transglutaminase or laccase [9]. The latter is discussed in the enzymatic modification section.…”

Section: Glycationmentioning

confidence: 99%

“…The purpose of this review is not to replicate what has been done, but to inject fresh ideas and to foster new thinking. Readers interested in more detailed discussions about various plant protein topics are referred to prior excellent reviews [4][5][6][7][8][9]. This paper focuses on manipulating plant protein structures during (a) protein extraction, (b) fractionation, and (c) modification.…”

Section: Introductionmentioning

confidence: 99%

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Plant Proteins for Future Foods: A Roadmap

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Protein calories consumed by people all over the world approximate 15–20% of their energy intake. This makes protein a major nutritional imperative. Today, we are facing an unprecedented challenge to produce and distribute adequate protein to feed over nine billion people by 2050, in an environmentally sustainable and affordable way. Plant-based proteins present a promising solution to our nutritional needs due to their long history of crop use and cultivation, lower cost of production, and easy access in many parts of the world. However, plant proteins have comparatively poor functionality, defined as poor solubility, foaming, emulsifying, and gelling properties, limiting their use in food products. Relative to animal proteins, including dairy products, plant protein technology is still in its infancy. To bridge this gap, advances in plant protein ingredient development and the knowledge to construct plant-based foods are sorely needed. This review focuses on some salient features in the science and technology of plant proteins, providing the current state of the art and highlighting new research directions. It focuses on how manipulating plant protein structures during protein extraction, fractionation, and modification can considerably enhance protein functionality. To create novel plant-based foods, important considerations such as protein–polysaccharide interactions, the inclusion of plant protein-generated flavors, and some novel techniques to structure plant proteins are discussed. Finally, the attention to nutrition as a compass to navigate the plant protein roadmap is also considered.

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Section: Modification Of Plant Proteinsmentioning

confidence: 99%

Section: Extrusionmentioning

confidence: 99%

Section: Sonicationmentioning

confidence: 99%

Section: Glycationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Toward Diverse Plant Proteins for Food Innovation

Kim,

Yiu,

Wang

et al. 2024

Advanced Science

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This review highlights the development of plant proteins from a wide variety of sources, as most of the research and development efforts to date have been limited to a few sources including soy, chickpea, wheat, and pea. The native structure of plant proteins during production and their impact on food colloids including emulsions, foams, and gels are considered in relation to their fundamental properties, while highlighting the recent developments in the production and processing technologies with regard to their impacts on the molecular properties and aggregation of the proteins. The ability to quantify structural, morphological, and rheological properties can provide a better understanding of the roles of plant proteins in food systems. The applications of plant proteins as dairy and meat alternatives are discussed from the perspective of food structure formation. Future directions on the processing of plant proteins and potential applications are outlined to encourage the generation of more diverse plant‐based products.

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A review on the utilization of flaxseed protein as interfacial stabilizers for food applications

Peng

Jin

et al. 2022

J Americ Oil Chem Soc

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Flaxseed is one of the main cultivated economic oil crops in the world, with a global output of $3.06 million tons. Its residual meal, after oil industrial processing, is rich in protein (35%-40%). However, flaxseed protein is mainly used for feed and its processing efficiency is low. The potential for high-value utilization of flaxseed protein is far from being excavated. Interface dominated-colloidal systems, such as emulsions and foams, are widely available and have extensive applications in food products. Flaxseed protein possesses high contents of hydrophobic amino acids and sulfur-containing amino acids, relatively ordered secondary structures, tunable structural properties, and acceptable interfacial behaviors. These characteristics give it the potential to effectively stabilize food emulsions and foams. By modifications of flaxseed proteins, such as physical treatment and the complexation with polysaccharides and polyphenols, their structural properties and interfacial behaviors can be regulated, therefore, leading to the enhancement of emulsifying and foaming properties. In this review article, the fractionation, composition, and structure of flaxseed protein are detailed summarized. Then, the interfacial behaviors of flaxseed protein and their control approach are highlighted. Additionally, the emulsions and foams stabilized by flaxseed protein-based amphiphilic systems and their applications in food processing are emphasized.

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Modification approaches of plant-based proteins to improve their techno-functionality and use in food products

Cited by 276 publications

References 258 publications

Plant Proteins for Future Foods: A Roadmap

Plant Proteins for Future Foods: A Roadmap

Toward Diverse Plant Proteins for Food Innovation

A review on the utilization of flaxseed protein as interfacial stabilizers for food applications

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