Functionality and Food Applications of Plant Proteins

doi:10.3390/books978-3-0365-7696-1

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https://mdpi.com/books/pdfview/book/7305

Contributor(s)

Li, Yonghui (editor)

Language

English

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Résumé

The demand for plant proteins continues to increase due to the growing global population, rising protein deficiency, and their versatile environmental, functional, nutritional, and health benefits. Plant proteins represent a more sustainable source to (partially) supplement costly animal-based foods. Many factors can influence protein functionality and application, such as protein sources, production methods, molecular structures, chemical properties, food formulations and environment, and food processing techniques. The potential applications of plant proteins are diverse. This reprint covers diverse topics related to the characterization, chemistry, interaction, processing, modification, functionality, and/or application of various plant proteins in relation to human food.

URI

https://directory.doabooks.org/handle/20.500.12854/100842

Keywords

green soybean; ultrasonic extraction; bioactive compounds; antioxidant; dairy product; fortification; pod; Glycine max L.; quercetin; almond protein matrix; brown rice protein matrix; HPLC; antioxidant activity; DSC; FTIR-ATR; plant-based foods; pea protein; pectin; thermodynamic incompatibility; transglutaminase; plant protein digestibility; protein isolates; protein concentrates; alternative fractionation; heat treatment; protein modifications; in vitro protein digestion; protein; meat analog; texture; insect protein; algae protein; plant protein; double protein dairy; process flow; production; health effects; taste; flavor; extrusion technology; textured soy protein; protein subunit composition; processing applicability; plant-based meat analogues; C-phycocyanin; high-pressure cell disruption; extraction method; Arthrospira platensis; pulse proteins; enzymatic hydrolysis; hydrolysate; protease; functional properties; myoglobin; plant-based meat alternatives; HS-SPME-GC-MS; volatiles; PCA-analysis; aroma; Maillard reaction; lipid oxidation; aldehydes; pyrazines; textured vegetable protein; meat analogs; physicochemical properties; rehydration capacity; patty textures; fava bean; amyloids; legumin; vicilin; 11S; 7S; microscopy; rheology; plant-based meat analogs; protein hydrolysates; nutritional property; peptide profile; bioactive assessment; texturization; phase transition; meat analogues; pea protein isolate; chickpea protein isolate; salt extraction coupled with ultrafiltration; scaled-up production; structural characteristics