Plant Proteins: Extraction, Functionality and Food Applications
Deadline for manuscript submissions: 20 April 2024 | Viewed by 104
Interests: food science; micro-encapsulation technologies; extraction and techno-functionality of plant proteins; gels; emulsions; molecular interactions in biopolymeric systems
Special Issues, Collections and Topics in MDPI journals
In the context of a growing demand for proteins worldwide and the need to move towards a more sustainable diet, the development of new products based on plant proteins is an actual issue for the food industry and offers new challenges for researchers.
The most important sources of plant proteins are cereals, legumes and oilseeds for which fractionation processes have been developed to produce protein concentrates or isolates. These processes are prone to be optimized by combining new technologies of extraction or need to be adapted to new raw plant materials rich in protein (microalgae, leaf, oilseed cake and other sidestream products). The development of a water- and energy-efficient process is also expected in this field.
For the application of plant proteins in food, the characterization of the technofunctional properties of protein ingredients including solubility, emulsifying, foaming, gelling, texturizing and film-forming properties, is of significant importance. Additionally, the functionalization of plant proteins by physical (thermal or non-thermal) and biological (fermentation, enzymatic modification) treatments have to be considered as a means to improve their technological properties. In future related studies, the impact of the interactions between proteins and non-protein compounds or plant secondary metabolites retained during extraction (phytate, lipids, polyphenols, cations, volatile compounds, etc.) should be investigated.
In food industry, plant protein are increasingly used in food products for protein enrichment, partial substitution or for designing fish, meat or dairy analogues. Studies aiming to investigate health benefits, nutritional and sensory properties of such plant-based alternatives are required to increase consumer acceptability. The impact of new formulations and processing methods on the quality of plant-based products have to be evaluated more extensively.
Prof. Dr. Rémi Saurel
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Applied Sciences is an international peer-reviewed open access semimonthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
- isoelectric precipitation
- dry fractionation
- life cycle analysis
- antinutritional factors