Techno‐functional properties of dry‐fractionated plant‐based proteins and application in food product development: a review

Abstract

Dry‐fractionated protein concentrates are gaining attention because they are produced using a versatile and sustainable technology, which can be applied to a wide range of plant material. To facilitate their utilization in new product development, it is crucial to obtain a comprehensive overview of their techno‐functional properties. The present review aims to examine the techno‐functional properties of dry‐fractionated protein concentrates and describe their primary applications in food products, considering the published works in the last decade. The techno‐functional properties of proteins, including water absorption capacity, emulsifying and foaming properties, gelling ability or protein solubility, are relevant factors to consider during food formulation. However, these properties are significantly influenced by the extraction technology, the type of protein and its characteristics. Overall, dry‐fractionated proteins are characterized by high protein solubility, high foaming ability and foam stability, and high gelling ability. Such properties have been exploited in the development of food, such as bakery products and pasta, with the aim of increasing the protein content and enhancing the nutritional value. Additionally, innovative foods with distinctive textural and nutritional characteristics, such as meat and dairy analogues, have been developed by using dry‐fractionated proteins. The results indicate that the study of these ingredients still needs to be improved, including their application with a broader range of plant materials. Nevertheless, this review could represent an initial step to obtaining an overview of the techno‐functional properties of dry‐fractionated proteins, facilitating their use in foods. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.