Modifying the plant proteins techno-functionalities by novel physical processing technologies: a review

Rao, M. V. N.; Sunil, C. K.; Rawson, Ashish; Chidanand, D. V.; Venkatachlapathy, N

doi:10.1080/10408398.2021.1997907

Cited by 50 publications

(11 citation statements)

References 124 publications

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“…Physical modifications consist of using different technologies to mainly induce conformational changes in the protein structure without the addition of specific reagents [ 65 ]. Ingredients obtained by these methods may receive clean labeling, which brings them a lot of attention [ 93 ].…”

Section: Conventional and Unconventional Modifications Of Plant Proteinmentioning

confidence: 99%

“…From the available literature, it appears that only the secondary and tertiary structures are affected, which is probably due to the induction of protein backbone alignment by molecule polarization [ 67 ] and an electrolysis reaction that contributes to its stretching [ 65 , 68 ]. This phenomenon can lead to the disruption of organized conformations (such as α-helix and β-sheet), which can result in a further conformational change and subsequent unfolding of the protein [ 66 , 67 ].…”

Section: Conventional and Unconventional Modifications Of Plant Proteinmentioning

confidence: 99%

“…This phenomenon can lead to the disruption of organized conformations (such as α-helix and β-sheet), which can result in a further conformational change and subsequent unfolding of the protein [ 66 , 67 ]. A list of applications for proteins can be found in [ 65 , 69 ].…”

Section: Conventional and Unconventional Modifications Of Plant Proteinmentioning

confidence: 99%

“…This leads to subunits disaggregation at pressures below 100–200 MPa (quaternary structure disruption), while at pressures of 300–400 MPa, the molten state can be reached (loss of tertiary structure), and complete denaturation generally occurs at pressures above 400 MPa [ 65 , 66 , 76 ]. In addition, in this case, the primary structure of the protein remains unaltered, as this technology is able to affect only weak bounding such as hydrogen bounds, disulfide bridges, and hydrophobic interactions [ 76 ].…”

Section: Conventional and Unconventional Modifications Of Plant Proteinmentioning

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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Section: Conventional and Unconventional Modifications Of Plant Proteinmentioning

confidence: 99%

Section: Conventional and Unconventional Modifications Of Plant Proteinmentioning

confidence: 99%

Section: Conventional and Unconventional Modifications Of Plant Proteinmentioning

confidence: 99%

Section: Conventional and Unconventional Modifications Of Plant Proteinmentioning

confidence: 99%

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Developments in Plant Proteins Production for Meat and Fish Analogues

et al. 2023

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“…Ultrasonic cavitation has been applied for a range of food processing applications like enzyme activation, microbial inactivation, extraction and food matrix modification ( Choudhary and Rawson, 2021 ; Naik et al., 2022 ; Sengar et al., 2020 ; Venkateswara Rao et al., 2021 ). The increase in functionality of the biomolecules like proteins and carbohydrates by inducing a structural change using ultrasonic cavitation technology is an emerging field of study in recent days ( Wang et al., 2021 ).…”

Section: Introductionmentioning

confidence: 99%

Effect of ultrasonic cavitation on the formation of soy protein isolate – rice starch complexes, and the characterization and prediction of interaction sites using molecular techniques

Thirunavookarasu

Kumar

Anandharaj

et al. 2022

Heliyon

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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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Modifying the plant proteins techno-functionalities by novel physical processing technologies: a review

Cited by 50 publications

References 124 publications

Developments in Plant Proteins Production for Meat and Fish Analogues

Developments in Plant Proteins Production for Meat and Fish Analogues

Effect of ultrasonic cavitation on the formation of soy protein isolate – rice starch complexes, and the characterization and prediction of interaction sites using molecular techniques

Toward Diverse Plant Proteins for Food Innovation

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