Plant protein ingredients with food functionality potential

Loveday, Simon M.

doi:10.1111/nbu.12450

Cited by 94 publications

(48 citation statements)

References 33 publications

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“…Despite faring better than cow’s milk in terms of pesticide use and fossil fuel depletion, almond alternatives use 93 times more water [ 119 , 123 ]. Purifying plant proteins is also resource-intensive as it requires use of acids and large amounts of water and energy in return for a low yield [ 124 ]. The environmental cost of processing may therefore diminish some of the environmental and sustainability credentials often espoused by advocates for a wholesale move to alternative proteins, especially plant-based ones.…”

Section: Summary Of Evidence On the Motivations To Consume Alternamentioning

confidence: 99%

A Critical Appraisal of the Evidence Supporting Consumer Motivations for Alternative Proteins

Tso

Lim

Forde

2020

Foods

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Alternative proteins are receiving increased global attention. This burgeoning interest in plants (especially plant-based meat alternatives), insects, algae, and cultured meat has been attributed to their reported health benefits, lower environmental impact and improved animal welfare compared to conventional animal-based meat. Food producers and the media are promoting acceptance of these products, claiming superior nutritional, environmental and ethical credentials and a desirable novel sensory experience. However, the evidence supporting these claims remains unclear. In this review, we summarise the main evidence underlying the nutritional, sensorial, economical, ethical, and environmental reasons reported for the rise in consumer demand for alternative proteins. We found many of these reasons to lack a strong evidence base. For instance, evidence is emerging for the nutritional benefits of plant-based meat alternatives, but present claims are largely based on established evidence for plant-based diets. Significant research gaps remain, especially longitudinal evidence on the sustained effects of replacing conventional animal-based proteins with alternative sources. For many alternative proteins, challenges exist in achieving desirable sensory properties akin to animal-based meat to promote their acceptance by consumers. Overall, fundamental shifts in the food system are required to create a culture in which healthful and sustainable food choices are the norm.

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Section: Summary Of Evidence On the Motivations To Consume Alternamentioning

confidence: 99%

A Critical Appraisal of the Evidence Supporting Consumer Motivations for Alternative Proteins

Tso

Lim

Forde

2020

Foods

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“…Plant proteins are commonly used in plant-based foods because of their versatile functional attributes, such as their ability to thicken, gel, emulsify, foam, and hold fluids 9 , 10 . In addition, they are an important source of essential amino acids.…”

Section: Plant-based Ingredientsmentioning

confidence: 99%

A brief review of the science behind the design of healthy and sustainable plant-based foods

2021

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People are being encouraged to consume more plant-based foods to reduce the negative impacts of the modern food supply on human and global health. The food industry is therefore creating a new generation of plant-based products to meet this demand, including meat, fish, egg, milk, cheese, and yogurt analogs. The main challenge in this area is to simulate the desirable appearance, texture, flavor, mouthfeel, nutrition, and functionality of these products using healthy, affordable, and sustainable plant-derived ingredients, such as lipids, proteins, and carbohydrates. The molecular and physicochemical properties of plant-derived ingredients are very different from those of animal-derived ones. It is therefore critical to understand the fundamental attributes of plant-derived ingredients and how they can be assembled into structures resembling those found in animal products. This short review provides an overview of the current status of the scientific understanding of plant-based foods and highlights areas where further research is required. In particular, it focuses on the chemical, physical, and functional properties of plant ingredients; the processing operations that can be used to convert these ingredients into food products; and the science behind the creation of some common plant-based foods, namely meat, egg, and milk analogs.

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“…The fundamental evolutionary difference in the purpose of animal- and plant-derived proteins causes most of the differences in their techno-functionalities. Other than plant proteins, which mainly serve as globular storage proteins with a high molecular weight as biological reserve for the development of the plant [ 23 ], animal-derived proteins are often involved in the formation of unique superstructures (e.g., casein micelles, muscle fibers) that cannot be found in plants [ 24 ].…”

Section: Limitations Of Plant Proteins As Techno-functional Food Imentioning

confidence: 99%

“…The above stated reasons render the replacement of animal-derived proteins as food ingredients with specific techno-functionalities by plant proteins very challenging [ 24 ]. Several efforts have been made to improve the application potential of plant proteins.…”

Section: Limitations Of Plant Proteins As Techno-functional Food Imentioning

confidence: 99%

Glycation of Plant Proteins Via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food Application

Kutzli

Weiß

Gibis

2021

Foods

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Plant proteins are being considered to become the most important protein source of the future, and to do so, they must be able to replace the animal-derived proteins currently in use as techno-functional food ingredients. This poses challenges because plant proteins are oftentimes storage proteins with a high molecular weight and low water solubility. One promising approach to overcome these limitations is the glycation of plant proteins. The covalent bonding between the proteins and different carbohydrates created via the initial stage of the Maillard reaction can improve the techno-functional characteristics of these proteins without the involvement of potentially toxic chemicals. However, compared to studies with animal-derived proteins, glycation studies on plant proteins are currently still underrepresented in literature. This review provides an overview of the existing studies on the glycation of the major groups of plant proteins with different carbohydrates using different preparation methods. Emphasis is put on the reaction conditions used for glycation as well as the modifications to physicochemical properties and techno-functionality. Different applications of these glycated plant proteins in emulsions, foams, films, and encapsulation systems are introduced. Another focus lies on the reaction chemistry of the Maillard reaction and ways to harness it for controlled glycation and to limit the formation of undesired advanced glycation products. Finally, challenges related to the controlled glycation of plant proteins to improve their properties are discussed.

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Plant protein ingredients with food functionality potential

Cited by 94 publications

References 33 publications

A Critical Appraisal of the Evidence Supporting Consumer Motivations for Alternative Proteins

A Critical Appraisal of the Evidence Supporting Consumer Motivations for Alternative Proteins

A brief review of the science behind the design of healthy and sustainable plant-based foods

Glycation of Plant Proteins Via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food Application

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