Plant Proteins: Extraction, Functionality and Food Applications
A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".
Deadline for manuscript submissions: closed (20 April 2024) | Viewed by 135
Special Issue Editor
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
Special Issue Information
Dear Colleagues,
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
Guest Editor
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Keywords
- isoelectric precipitation
- dry fractionation
- pseudocereals
- life cycle analysis
- aggregation
- aroma
- digestibility
- antinutritional factors
- texture
