Proteins in Food Systems—Bionanomaterials, Conventional and Unconventional Sources, Functional Properties, and Development Opportunities

Małecki, Jan; Muszyński, Siemowit; Sołowiej, Bartosz

doi:10.3390/polym13152506

Cited by 53 publications

(23 citation statements)

References 149 publications

(160 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Functional properties of proteins are dependent on specific properties such as size, shape, amino acid composition, hydrophilicity and hydrophobicity, amongst others. It has been known that solubility is one of the most practical indexes of protein physicochemical properties as it dictates the applicability of proteins in food systems ( Małecki et al, 2021 ). Fig.…”

Section: Resultsmentioning

confidence: 99%

Upcycling of brewers’ spent grains via solid-state fermentation for the production of protein hydrolysates with antioxidant and techno-functional properties

2022

View full text Add to dashboard Cite

Highlights Brewers’ spent grains (BSG) were fermented by a food-grade fungi. Proteins and its hydrolysates were extracted using an ethanolic-alkali mixture. Fermented BSG protein hydrolysates showed better functional properties. The protein hydrolysates showed antioxidative and non-cytotoxic effects. Application of the protein hydrolysates as a plant-based emulsifier was promising.

show abstract

Section: Resultsmentioning

confidence: 99%

Upcycling of brewers’ spent grains via solid-state fermentation for the production of protein hydrolysates with antioxidant and techno-functional properties

2022

View full text Add to dashboard Cite

show abstract

“…Despite its low solubility rate rice protein isolates are used widely as an infant food ingredient. The application of rice protein in food varies by functional properties (forming properties, emulsifying properties, water absorption properties, oil absorption properties) [ 18 ]. The limiting factor for the preparation of value-added rice proteins is their low solubility; in water, it is less than 2% and the pH range of 4–7.…”

Section: Introductionmentioning

confidence: 99%

A Narrative Review on Rice Proteins: Current Scenario and Food Industrial Application

et al. 2022

View full text Add to dashboard Cite

Rice, Oryza sativa, is the major staple food that provides a larger share of dietary energy for more of the population than other cereal crops. Moreover, rice has a significant amount of protein including four different fractions such as prolamin, glutelin, globulin, and albumin with different solubility characteristics. However, these proteins exhibit a higher amino acid profile, so they are nutritionally important and possess several functional properties. Compared with many other cereal grains, rice protein is hypoallergic due to the absence of gluten, and therefore it is used to formulate food for infants and gluten-allergic people. Furthermore, the availability makes rice an easily accessible protein source and it exhibits several activities in the human body which discernibly affect total health. Because of these advantages, food industries are currently focusing on the effective application of rice protein as an alternative to animal-based and gluten-containing protein by overcoming limiting factors, such as poor solubility. Hence, it is important to gain an in-depth understanding of the rice protein to expand its application so, the underlined concept of this review is to give a current summary of rice protein, a detailed discussion of the chemistry of rice protein, and extraction techniques, and its functional properties. Furthermore, the impact of rice protein on human health and the current application of rice protein is also mentioned.

show abstract

“…Proteins are a macronutrient and central part of the human diet, chemically consisting of carbon, hydrogen, nitrogen, and oxygen [ 44 ]. Dietary proteins are found in animal foods, plant foods and single-cell organisms (e.g., those of algal, bacterial, mould, or yeast origin) and are present in different proportions with variable amino acid profiles [ 45 ].…”

Section: Protein Quality Conceptmentioning

confidence: 99%

Food-Based Dietary Guidelines and Protein Quality Definitions—Time to Move Forward and Encompass Mycoprotein?

Derbyshire

2022

Foods

View full text Add to dashboard Cite

Food-Based Dietary Guidelines (FBDG) lack uniformity globally, with the integration of protein food sources being highly variable. Protein guidance tends to be dichotomous, e.g., animal versus plant with other categories such as fungal proteins being overlooked. In 2019 the EAT Lancet Food in the Anthropocene report was a chief driver questioning the need to supply healthy diets from sustainable food systems. Some countries are developing FBDG that integrate these aspects, but these are quite often protracted, too subtle or misaligned with other countries, diluting the effects of meaningful global change. Protein quality metrics also underpin the dissemination of dietary guidance. However, for protein, these remain based on a food’s essential amino acid profile and digestibility scores, thus are nutritionally and physiologically centric. It has been proposed that this definition is becoming increasingly myopic from a wider societal perspective. Updated indices should include contemporary issues such as protein diversity and environmental outcomes. Taken together, there is opportunity for renewed thinking about both FBDG and protein quality definitions, with scope to include both health and environmental outcomes and need to move towards the concept of protein diversification.

show abstract

Proteins in Food Systems—Bionanomaterials, Conventional and Unconventional Sources, Functional Properties, and Development Opportunities

Cited by 53 publications

References 149 publications

Upcycling of brewers’ spent grains via solid-state fermentation for the production of protein hydrolysates with antioxidant and techno-functional properties

Upcycling of brewers’ spent grains via solid-state fermentation for the production of protein hydrolysates with antioxidant and techno-functional properties

A Narrative Review on Rice Proteins: Current Scenario and Food Industrial Application

Food-Based Dietary Guidelines and Protein Quality Definitions—Time to Move Forward and Encompass Mycoprotein?

Contact Info

Product

Resources

About