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Extraction Technologies, Functional Properties, and Biological Activities of Plant Proteins
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Extraction Technologies, Functional Properties, and Biological Activities of Plant Proteins

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Plant Foods".

Deadline for manuscript submissions: 30 September 2024 | Viewed by 1728

Special Issue Editors

Dr. Xiushi Yang

E-Mail Website
Guest Editor
Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, No. 348 Xianjiahu West Road, Changsha 410205, China
Interests: identification of functional ingredients from plant sources; bioactivity evaluation; functional food development
Special Issues, Collections and Topics in MDPI journals
Dr. Yang Yao

E-Mail Website
Guest Editor
Institute of Crop Science, Chinese Academy of Agricultural Sciences (CAAS), 80 South Xueyuan Road, Haidian, Beijing 100081, China
Interests: identification, characterization, and utilization of biological ingredients in legumes

Special Issue Information

Dear Colleagues,

Proteins from plant resources, such as cereal grains, legumes, and tree nuts, are gaining more and more attention worldwide owing to their functional properties and health benefits, with elevated consumer demand for non-animal proteins. Plant proteins could be applied in food processing to improve the functional performance of food matrices, such as solubility, emulsifiability, foamability, etc. Beyond these functionalities, plant proteins claim to show a series of biological activities, including anti-inflammatory, antihypertensive, antidiabetic, and antihyperlipidemic properties. Both the functional and biological characteristics of plant proteins are related to their physicochemical properties and nutritional composition, which can be determined by pant resources and extraction methods.

This Special Issue aims to highlight the most recent knowledge and advances in the field of plant-derived proteins. The submission of research, short communications, or review articles providing state-of-the-art knowledge on proteins from plants is encouraged. Research areas may include (but are not limited to) the following: traditional and novel extraction or separation technologies of plant proteins; the physiochemical characterization of plant proteins; functional property analysis of plant proteins with or without modification; the bioactive activity assessment of plant proteins by in vitro or in vivo assays.

Dr. Xiushi Yang
Dr. Yang Yao
Guest Editors

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. Foods 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 2900 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.

Keywords

  • plant proteins
  • extraction technologies
  • functional properties
  • biological activities

Published Papers (2 papers)

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Research

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14 pages, 3194 KiB  
Article
Alcalase-Based Chickpea (Cicer arietinum L.) Protein Hydrolysates Efficiently Reduce Systolic Blood Pressure in Spontaneously Hypertensive Rats
by Oscar Gerardo Figueroa-Salcido, Jesús Gilberto Arámburo-Gálvez, José Antonio Mora-Melgem, Diana Laura Camacho-Cervantes, Martina Hilda Gracia-Valenzuela, Edith Oliva Cuevas-Rodríguez and Noé Ontiveros
Foods 2024, 13(8), 1216; https://doi.org/10.3390/foods13081216 - 16 Apr 2024
Viewed by 424
Abstract
Studies on antihypertensive chickpea protein hydrolysates have rarely performed in vivo evaluations, limiting the entry of such hydrolysates into functional food development and clinical trials. Thus, our aim was to optimize the hydrolysis conditions to produce an alcalase-based chickpea hydrolysate with a hypotensive [...] Read more.
Studies on antihypertensive chickpea protein hydrolysates have rarely performed in vivo evaluations, limiting the entry of such hydrolysates into functional food development and clinical trials. Thus, our aim was to optimize the hydrolysis conditions to produce an alcalase-based chickpea hydrolysate with a hypotensive effect in vivo at convenient oral doses. The hydrolysis reaction time, temperature, and alcalase/substrate concentration were optimized using a response surface analysis (RSA). ACE-I inhibition was the response variable. The optimized hydrolysis conditions were time = 0.5 h, temperature = 40 °C, and E/S concentration = 0.254 (U/g). The IC50 of the optimized hydrolysate (OCPH) was 0.358 mg/mL. Five hydrolysates from the RSA worksheet (one of them obtained after 5 min of hydrolysis (CPH15)) had an ACE-I inhibitory potential similar to that of OCPH (p > 0.05). At 50 mg/kg doses, OCPH and CPH15 promoted a clinically relevant hypotensive effect in spontaneously hypertensive rats, up to −47.35 mmHg and −28.95 mmHg, respectively (p < 0.05 vs. negative control). Furthermore, the hypotensive effect was sustained for at least 7 h post-supplementation. Overall, OCPH and CPH15 are promising ingredients for functional food development and as test materials for clinical trials. Full article
(This article belongs to the Special Issue Extraction Technologies, Functional Properties, and Biological Activities of Plant Proteins)
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Review

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18 pages, 6113 KiB  
Review
Exploring the Role and Functionality of Ingredients in Plant-Based Meat Analogue Burgers: A Comprehensive Review
by Gil Vila-Clarà, Anna Vila-Martí, Laia Vergés-Canet and Miriam Torres-Moreno
Foods 2024, 13(8), 1258; https://doi.org/10.3390/foods13081258 - 19 Apr 2024
Viewed by 680
Abstract
The development of plant-based meat analogues has become a significant challenge for the food industry in recent years due to the increasing demand for sustainable and healthier proteins in the context of a global protein transition. Plant-based meat analogues imitate the visual, textural, [...] Read more.
The development of plant-based meat analogues has become a significant challenge for the food industry in recent years due to the increasing demand for sustainable and healthier proteins in the context of a global protein transition. Plant-based meat analogues imitate the visual, textural, and chemical properties of traditional meat products and are required to closely resemble meat to appeal to consumers. In addition, consumers demand natural, clean-label, and nutritional, and healthy products. To address these challenges, the food industry must develop highly healthy, nutritious, and E-number-free meat analogue products. Understanding the functionality of each ingredient and its role in the food matrix is crucial to being a key player in the innovation of the meat analogue market. This review provides updated information on the primary ingredients utilized for the development of plant-based burger meat alternatives and their functionality. The key components of meat analogue burgers are outlined, including plant proteins, binding agents, fats and oils, flavorings, colorings, preservatives, fortificants, and clean-label considerations. Full article
(This article belongs to the Special Issue Extraction Technologies, Functional Properties, and Biological Activities of Plant Proteins)
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