Plant-Based Proteins

Balandrán‐Quintana, René Renato; Mendoza–Wilson, Ana María; Montfort, Gabriela Ramos-Clamont; Huerta‐Ocampo, José Ángel

doi:10.1016/b978-0-12-816695-6.00004-0

Cited by 38 publications

(23 citation statements)

References 188 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Most of the proteins have biological activities, like antihypertensive, antioxidant, antimicrobial, and stimulating characteristics ( 146 , 147 ), and the protein from vegetables is also utilized for synthesizing and extraction of bioactive peptides ( 148 , 149 ). However, most of the proteins from plant origin are interactable because of their susceptibility and complexity of ionic strength, pH, and temperature, and also have poor water solubility that mainly limits the applications of plant-based proteins ( 150 ). Most of the plant-based proteins, like flaxseed, soy, and pea proteins, have the combined nature of various proteins with different fractions, and, hence, they have a wide range of isoionic point (pI).…”

Section: Issues Challenges and Future Prospects Of Plant-based Protei...mentioning

confidence: 99%

Sustaining Protein Nutrition Through Plant-Based Foods

et al. 2022

View full text Add to dashboard Cite

Proteins are essential components of the human diet. Dietary proteins could be derived from animals and plants. Animal protein, although higher in demand, is generally considered less environmentally sustainable. Therefore, a gradual transition from animal- to plant-based protein food may be desirable to maintain environmental stability, ethical reasons, food affordability, greater food safety, fulfilling higher consumer demand, and combating of protein-energy malnutrition. Due to these reasons, plant-based proteins are steadily gaining popularity, and this upward trend is expected to continue for the next few decades. Plant proteins are a good source of many essential amino acids, vital macronutrients, and are sufficient to achieve complete protein nutrition. The main goal of this review is to provide an overview of plant-based protein that helps sustain a better life for humans and the nutritional quality of plant proteins. Therefore, the present review comprehensively explores the nutritional quality of the plant proteins, their cost-effective extraction and processing technologies, impacts on nutrition, different food wastes as an alternative source of plant protein, and their environmental impact. Furthermore, it focuses on the emerging technologies for improving plant proteins' bioavailability, digestibility, and organoleptic properties, and highlights the aforementioned technological challenges for future research work.

show abstract

Section: Issues Challenges and Future Prospects Of Plant-based Protei...mentioning

confidence: 99%

Sustaining Protein Nutrition Through Plant-Based Foods

et al. 2022

View full text Add to dashboard Cite

show abstract

“…The cottonseed protein fraction contains the highest content of salt-soluble protein (globulins: 33-63.7%), followed by water-soluble (albumins: 20.8-32.2%) and alkali-soluble (glutelins: 9.2-28%) proteins (Balandrán-Quintana et al, 2019). As evidenced by a recent review, most African and Asian countries have a higher severity of malnutrition and are ranked 90-119 in the Global Hunger Index, 2018 (Rathore et al, 2020).…”

Section: Cottonseed As a Sustainable Protein Sourcementioning

confidence: 99%

Cottonseed: A sustainable contributor to global protein requirements

Kumar

Tomar

Punia

et al. 2021

Trends in Food Science & Technology

110

View full text Add to dashboard Cite

“…There are several types of classification of vegetable proteins by their properties and fields of application (by origin, by solubility, by amino acid composition by structure, etc.) [10]. In nature, vegetable proteins mainly exist in a bound form, and therefore, for use in dairy products, it is necessary to first extract them from vegetable raw materials, purify and grind them.…”

Section: Vegetable Proteinsmentioning

confidence: 99%

Protein-polysaccharide interactions in dairy production

Smykov

2021

Food systems

View full text Add to dashboard Cite

The review article examines the main global trends in the development of scientific research in the field of increasing the efficiency of dairy products production using polysaccharides of various origins and purposes. It has been shown that non-traditional polysaccharides of plant origin are increasingly involved in industrial production, including polysaccharides of aquatic organisms, which have both enhanced technological properties — emulsifying, gel-forming, texturizing, etc., and innovative nutraceutical properties that make it possible to create food products with new properties and attractive to consumers. It is noted that the nature of proteinpolysaccharide interactions, depending on the types of proteins and polysaccharides used in various combinations and conditions of their interactions, can be completely different, which directly affects the organoleptic properties of the finished product. Modern research confirms that the properties of a food product are largely laid down at the molecular — nanoscale, and the development of research on protein-polysaccharide interactions, with the aim of their practical use in the production of dairy products, should be aimed at finding basic patterns in these interactions.

show abstract

Plant-Based Proteins

Cited by 38 publications

References 188 publications

Sustaining Protein Nutrition Through Plant-Based Foods

Sustaining Protein Nutrition Through Plant-Based Foods

Cottonseed: A sustainable contributor to global protein requirements

Protein-polysaccharide interactions in dairy production

Contact Info

Product

Resources

About