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Functionality and Food Applications of Plant Proteins (Volume II)

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

Deadline for manuscript submissions: 20 May 2024 | Viewed by 17916

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Dr. Yonghui Li

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Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA
Interests: bakery science and chemistry; functional grain foods; grain protein chemistry, modification, and functionality; grain-derived bioactive compounds and peptides
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Dear Colleagues,

I am inviting you to submit a review or research paper to the upcoming Special Issue “Functionality and Food Applications of Plant Proteins” Volume II in the journal Foods.

The demand for plant proteins continues to increase due to the growing world population, rising protein deficiency, and their versatile environmental, functional, nutritional, and health benefits. Plant proteins represent a more sustainable source to (partially) supplement costly animal-based foods, such as meat, egg, and dairy products. Soybean, wheat, and pea are the most common and available plant proteins. Other conventional, emerging, and innovative protein sources are also being explored and investigated, such as rice, corn, sorghum, oat, quinoa, potato, canola, peanut, chickpea, lentil, dry beans, hempseed, and duckweed.

Protein functional properties, such as solubility, emulsification, foaming, water holding, fat binding, viscosity and rheology, thickening, and gelling, are highly associated with protein behaviors and application suitability in food items. Many factors can affect protein functionality and application, such as protein sources, protein production, intrinsic molecular structures and chemical properties, food formulation and environment, and food processing. Physical, chemical, and biochemical methods are being investigated to further enhance protein functionality. Potential applications of plant proteins include alternatives to meat, egg, and dairy products and ingredients, extenders in meat, poultry, and seafood, ingredients in bakery products, cereals, and snacks, beverages, confectionaries, functional protein hydrolysates and bioactive peptides, and many others. Research is also ongoing to understand and address the relationships among protein chemistry and structures, functional properties, food processing, and end-use performances, which may rationally guide and accelerate the efforts in developing and utilizing plant protein ingredients.

This Special Issue focuses on the characterization, chemistry, interaction, processing, modification, functionality, and/or application of all types of plant proteins related to human foods.

Dr. Yonghui Li
Guest Editor

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
animal protein alternatives
food applications
protein hydrolysates
bioactive peptides
physicochemical properties
techno-functional properties
structure–function relationships
sensory
nutrition

Published Papers (10 papers)

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Research

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26 pages, 3771 KiB

Open AccessArticle

Use of Pea Proteins in High-Moisture Meat Analogs: Physicochemical Properties of Raw Formulations and Their Texturization Using Extrusion

by Blake J. Plattner, Shan Hong, Yonghui Li, Martin J. Talavera, Hulya Dogan, Brian S. Plattner and Sajid Alavi

Foods 2024, 13(8), 1195; https://doi.org/10.3390/foods13081195 - 14 Apr 2024

Viewed by 551

Abstract

A new form of plant-based meat, known as ‘high-moisture meat analogs’ (HMMAs), is captivating the market because of its ability to mimic fresh, animal muscle meat. Utilizing pea protein in the formulation of HMMAs provides unique labeling opportunities, as peas are both “non-GMO” and low allergen. However, many of the commercial pea protein isolate (PPI) types differ in functionality, causing variation in product quality. Additionally, PPI inclusion has a major impact on final product texture. To understand the collective impact of these variables, two studies were completed. The first study compared four PPI types while the second study assessed differences in PPI inclusion amount (30–60%). Both studies were performed on a Wenger TX-52 extruder, equipped with a long-barrel cooling die. Rapid-visco analysis (RVA) and sodium dodecyl sulphate–polyacrylamide gel electrophoresis (SDS-PAGE) indicated differences in protein solubility among the different PPI types. In general, lower protein solubility led to better product quality, based on visual evaluation. Cutting strength and texture profile analysis showed increasing PPI inclusion from 30–60% led to significantly higher product hardness (14,160–16,885 g) and toughness (36,690–46,195 g. s). PPI4 led to lower product toughness (26,110 and 33,725 g. s), compared to the other PPIs (44,620–60,965 g. s). Heat gelling capacity of PPI4 was also highest among PPI types, by way of least gelation concentration (LGC) and RVA. When compared against animal meat, using more PPI (50–60%) better mimicked the overall texture and firmness of beef steak and pork chops, while less PPI better represented a softer product like chicken breast. In summary, protein content and also functionality such as cold water solubility and heat gelation dictated texturization and final product quality. High cold water solubility and poor heat gelation properties led to excessive protein cross linking and thicker yet less laminated shell or surface layer. This led to lower cutting firmness and toughness, and less than desirable product texture as compared to animal meat benchmarks. On the other hand, pea proteins with less cold water solubility and higher propensity for heat gelation led to products with more laminated surface layer, and higher cutting test and texture profile analysis response. These relationships will be useful for plant-based meat manufacturers to better tailor their products and choice of ingredients. Full article

(This article belongs to the Special Issue Functionality and Food Applications of Plant Proteins (Volume II))

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20 pages, 15178 KiB

Open AccessArticle

Electromagnetic, Air and Fat Frying of Plant Protein-Based Batter-Coated Foods

by Md. Hafizur Rahman Bhuiyan and Michael O. Ngadi

Foods 2023, 12(21), 3953; https://doi.org/10.3390/foods12213953 - 29 Oct 2023

Cited by 8 | Viewed by 994

Abstract

There is growing consumer and food industry interest in plant protein-based foods. However, quality evolution of plant protein-based meat analog (MA) is still a rarely studied subject. In this study, wheat and rice flour-based batter systems were used to coat plant protein-based MA, and were partially fried (at 180 °C, 1 min) in canola oil, subsequently frozen (at −18 °C) and stored for 7 days. Microwave heating (MH), infrared heating (IH), air frying (AF) and deep-fat frying (DFF) processes were employed on parfried frozen MA products, and their quality evolution was investigated. Results revealed that the fat content of MH-, IH- and AF-treated products was significantly (p < 0.05) lower than DFF-treated counterparts. Batter coatings reduced fat uptake in DFF of MA-based products. Both the batter formulations and cooking methods impacted the process parameters and quality attributes (cooking loss, moisture, texture, color) of MA-based coated food products. Moreover, the post-cooking stability of moisture and textural attributes of batter-coated MA-based products was impacted by both the batter formulations and cooking methods. Glass transition temperature (Tg) of MA-based products’ crust ranged from −20.0 °C to −23.1 °C, as determined with differential scanning calorimetry. ATR-FTIR spectroscopy and scanning electron microscopy analysis revealed that surface structural–chemical evolution of MA-based products was impacted by both the coating formulations and cooking methods. Overall, AF has been found as a suitable substitute for DFF in terms of studied quality attributes of meat analog-based coated products. Full article

(This article belongs to the Special Issue Functionality and Food Applications of Plant Proteins (Volume II))

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20 pages, 2631 KiB

Open AccessArticle

Optimization and Characterization of Lupin Protein Isolate Obtained Using Alkaline Solubilization-Isoelectric Precipitation

by Rubén Domínguez, Roberto Bermúdez, Mirian Pateiro, Raquel Lucas-González and José M. Lorenzo

Foods 2023, 12(20), 3875; https://doi.org/10.3390/foods12203875 - 23 Oct 2023

Cited by 2 | Viewed by 1276

Abstract

The trend in today’s society is to increase the intake of vegetable protein instead of animal protein. Therefore, there is a concern to find new sources of alternative protein. In this sense, legumes are the main protein source of vegetable origin. Of all of them, lupins are the ones with higher protein content, although they are currently undervalued as an alternative for human consumption. In this sense, it is vital to characterize and obtain protein isolates from this legume, which satisfies the growing demand. Therefore, in the present work, the procedure for obtaining a lupin (Lupinus luteus) protein isolate (LPI), based on basic solubilization followed by isoelectric precipitation, has been optimized and validated. The optimized LPI, as well as the lupin flour, were subsequently characterized. The chemical composition, physicochemical, as well as the technofunctional properties of the LPI were analyzed. The results show that the proposed procedure had a high yield (23.19 g LPI/100 g flour) and allowed to obtain high-purity protein isolates (87.7 g protein/100 g LPI). The amino acid composition and the chemical scores show high proportions of essential amino acids, being protein deficient only in methionine and valine. Therefore, it can be affirmed that it is a high-quality protein that meets the requirements proposed by the FAO. Regarding the lipid fraction, it is mainly composed of unsaturated fatty acids (C18:1n-9 and C18:2n-6), which is also advisable in order to follow a healthy diet. Finally, LPI showed interesting technofunctional properties (foaming, gelling, emulsifying, water and oil absorption, and solubility), which makes it especially attractive for use in the food industry. Full article

(This article belongs to the Special Issue Functionality and Food Applications of Plant Proteins (Volume II))

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23 pages, 3397 KiB

Open AccessArticle

Understanding Protein Functionality and Its Impact on Quality of Plant-Based Meat Analogues

by Jenna Flory, Ruoshi Xiao, Yonghui Li, Hulya Dogan, Martin J. Talavera and Sajid Alavi

Foods 2023, 12(17), 3232; https://doi.org/10.3390/foods12173232 - 28 Aug 2023

Cited by 1 | Viewed by 1982

Abstract

A greater understanding of protein functionality and its impact on processing and end-product quality is critical for the success of the fast-growing market for plant-based meat products. In this research, simple criteria were developed for categorizing plant proteins derived from soy, yellow pea, and wheat as cold swelling (CS) or heat swelling (HS) through various raw-material tests, including the water absorption index (WAI), least gelation concentration (LGC), rapid visco analysis (RVA), and % protein solubility. These proteins were blended together in different cold-swelling: heat-swelling ratios (0:100 to 90:10 or 0–90% CS) and extruded to obtain texturized vegetable proteins (TVPs). In general, the WAI (2.51–5.61 g/g) and protein solubility (20–46%) showed an increasing trend, while the LGC decreased from 17–18% to 14–15% with an increase in the % CS in raw protein blends. Blends with high CS (60–90%) showed a clear RVA cold viscosity peak, while low-CS (0–40%) blends exhibited minimal swelling. The extrusion-specific mechanical energy for low-CS blends (average 930 kJ/kg) and high-CS blends (average 949 kJ/kg) was similar, even though both were processed with similar in-barrel moisture, but the former had substantially lower protein content (69.7 versus 76.6%). Extrusion led to the aggregation of proteins in all treatments, as seen from the SDS-PAGE and SEC-HPLC analyses, but the protein solubility decreased the most for the high-CS (60–90%) blends as compared to the low-CS (0–40%) blends. This indicated a higher degree of crosslinking due to extrusion for high CS, which, in turn, resulted in a lower extruded TVP bulk density and higher water-holding capacity (average 187 g/L and 4.2 g/g, respectively) as compared to the low-CS treatments (average 226 g/L and 2.9 g/g, respectively). These trends matched with the densely layered microstructure of TVP with low CS and an increase in pores and a spongier structure for high CS, as observed using optical microscopy. The microstructure, bulk density, and WHC observations corresponded well with texture-profile-analysis (TPA) hardness of TVP patties, which decreased from 6949 to 3649 g with an increase in CS from 0 to 90%. The consumer test overall-liking scores (9-point hedonic scale) for TVP patties were significantly lower (3.8–5.1) as compared to beef hamburgers (7.6) (p < 0.05). The data indicated that an improvement in both the texture and flavor of the former might result in a better sensory profile and greater acceptance. Full article

(This article belongs to the Special Issue Functionality and Food Applications of Plant Proteins (Volume II))

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17 pages, 2642 KiB

Open AccessArticle

Thermal Behavior of Pea and Egg White Protein Mixtures

by Jian Kuang, Pascaline Hamon, Valérie Lechevalier and Rémi Saurel

Foods 2023, 12(13), 2528; https://doi.org/10.3390/foods12132528 - 29 Jun 2023

Viewed by 1621

Abstract

The partial substitution of animal protein by plant protein is a new opportunity to produce sustainable food. Hence, to control the heat treatment of a composite protein ingredient, this work investigated the thermal behavior of mixtures of raw egg white (EW) and a laboratory-prepared pea protein isolate (PPI). Ten-percentage-by-weight protein suspensions prepared with different PPI/EW weight ratios (100/0, 75/25, 50/50, 25/75, 0/100) at pH 7.5 and 9.0 were analyzed by differential scanning calorimetry (DSC) and dynamic rheology in temperature sweep mode (T < 100 °C). The DSC data revealed changes in the thermal denaturation temperatures (Td) of ovotransferrin, lysozyme, and pea legumin, supposing interactions between proteins. Denaturation enthalpy (∆H) showed a high pH dependence related to pea protein unfolding in alkaline conditions and solubility loss of some proteins in admixture. Upon temperature sweeps (25–95 °C), the elastic modulus (G′) of the mixtures increased significantly with the EW content, indicating that the gel formation was governed by the EW protein. Two thermal sol–gel transitions were found in EW-containing systems. In particular, the first sol–gel transition shifted by approximately +2–3 °C at pH 9.0, probably by a steric hindering effect due to the presence of denatured and non-associated pea globulins at this pH. Full article

(This article belongs to the Special Issue Functionality and Food Applications of Plant Proteins (Volume II))

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22 pages, 2290 KiB

Open AccessArticle

Mushroom–Legume-Based Minced Meat: Physico-Chemical and Sensory Properties

by Md. Anisur Rahman Mazumder, Shanipa Sukchot, Piyawan Phonphimai, Sunantha Ketnawa, Manat Chaijan, Lutz Grossmann and Saroat Rawdkuen

Foods 2023, 12(11), 2094; https://doi.org/10.3390/foods12112094 - 23 May 2023

Cited by 5 | Viewed by 3289

Abstract

A growing number of health-conscious consumers are looking for animal protein alternatives with similar texture, appearance, and flavor. However, research and development still needs to find alternative non-meat materials. The aim of this study was to develop a mushroom-based minced meat substitute (MMMS) from edible Pleurotus sajor-caju (PSC) mushrooms and optimize the concentration of chickpea flour (CF), beetroot extract, and canola oil. CF was used to improve the textural properties of the MMMS by mixing it with PSC mushrooms in ratios of 0:50, 12.5:37.5, 25:25, 37.5:12.5, and 50:0. Textural and sensory attributes suggest that PSC mushrooms to CF in a ratio of 37.5:12.5 had better textural properties, showing hardness of 2610 N and higher consumer acceptability with protein content up to 47%. Sensory analysis suggests that 5% (w/w) canola oil showed the most acceptable consumer acceptability compared to other concentrations. Color parameters indicate that 0.2% beetroot extract shows higher whiteness, less redness, and higher yellowness for both fresh and cooked MMMS. This research suggests that MMMS containing PSC, CF, canola oil, and beetroot extract could be a suitable alternative and sustainable food product which may lead to higher consumer adoption as a meat substitute. Full article

(This article belongs to the Special Issue Functionality and Food Applications of Plant Proteins (Volume II))

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Review

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24 pages, 4938 KiB

Open AccessReview

Pulse Protein Isolates as Competitive Food Ingredients: Origin, Composition, Functionalities, and the State-of-the-Art Manufacturing

by Xiangwei Zhu, Xueyin Li, Xiangyu Liu, Jingfang Li, Xin-An Zeng, Yonghui Li, Yue Yuan and Yong-Xin Teng

Foods 2024, 13(1), 6; https://doi.org/10.3390/foods13010006 - 19 Dec 2023

Viewed by 1306

Abstract

The ever-increasing world population and environmental stress are leading to surging demand for nutrient-rich food products with cleaner labeling and improved sustainability. Plant proteins, accordingly, are gaining enormous popularity compared with counterpart animal proteins in the food industry. While conventional plant protein sources, such as wheat and soy, cause concerns about their allergenicity, peas, beans, chickpeas, lentils, and other pulses are becoming important staples owing to their agronomic and nutritional benefits. However, the utilization of pulse proteins is still limited due to unclear pulse protein characteristics and the challenges of characterizing them from extensively diverse varieties within pulse crops. To address these challenges, the origins and compositions of pulse crops were first introduced, while an overarching description of pulse protein physiochemical properties, e.g., interfacial properties, aggregation behavior, solubility, etc., are presented. For further enhanced functionalities, appropriate modifications (including chemical, physical, and enzymatic treatment) are necessary. Among them, non-covalent complexation and enzymatic strategies are especially preferable during the value-added processing of clean-label pulse proteins for specific focus. This comprehensive review aims to provide an in-depth understanding of the interrelationships between the composition, structure, functional characteristics, and advanced modification strategies of pulse proteins, which is a pillar of high-performance pulse protein in future food manufacturing. Full article

(This article belongs to the Special Issue Functionality and Food Applications of Plant Proteins (Volume II))

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23 pages, 15948 KiB

Open AccessReview

Challenges and Prospects of Plant-Protein-Based 3D Printing

by Shivani Mittal, Md. Hafizur Rahman Bhuiyan and Michael O. Ngadi

Foods 2023, 12(24), 4490; https://doi.org/10.3390/foods12244490 - 15 Dec 2023

Cited by 2 | Viewed by 1510

Abstract

Three-dimensional (3D) printing is a rapidly developing additive manufacturing technique consisting of the deposition of materials layer-by-layer to produce physical 3D structures. The technique offers unique opportunities to design and produce new products that cater to consumer experience and nutritional requirements. In the past two decades, a wide range of materials, especially plant-protein-based materials, have been documented for the development of personalized food owing to their nutritional and environmental benefits. Despite these benefits, 3D printing with plant-protein-based materials present significant challenges because there is a lack of a comprehensive study that takes into account the most relevant aspects of the processes involved in producing plant-protein-based printable items. This review takes into account the multi-dimensional aspects of processes that lead to the formulation of successful printable products which includes an understanding of rheological characteristics of plant proteins and 3D-printing parameters, as well as elucidating the appropriate concentration and structural hierarchy that are required to maintain stability of the substrate after printing. This review also highlighted the significant and most recent research on 3D food printing with a wide range of plant proteins. This review also suggests a future research direction of 3D printing with plant proteins. Full article

(This article belongs to the Special Issue Functionality and Food Applications of Plant Proteins (Volume II))

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12 pages, 947 KiB

Open AccessReview

Recent Trends in the Application of Oilseed-Derived Protein Hydrolysates as Functional Foods

by Katarzyna Garbacz, Jacek Wawrzykowski, Michał Czelej, Tomasz Czernecki and Adam Waśko

Foods 2023, 12(20), 3861; https://doi.org/10.3390/foods12203861 - 21 Oct 2023

Cited by 1 | Viewed by 1231

Abstract

Oilseed-derived proteins have emerged as an excellent alternative to animal sources for the production of bioactive peptides. The bioactivities exhibited by peptides derived from plant proteins encompass a wide range of health-promoting and disease-preventing effects. Peptides demonstrate potential capabilities in managing diseases associated with free radicals and regulating blood pressure. They can also exhibit properties that lower blood sugar levels and modify immune responses. In addition to their bioactivities, plant-derived bioactive peptides also possess various functional properties that contribute to their versatility. An illustration of this potential can be the ability of peptides to significantly improve food preservation and reduce lipid content. Consequently, plant-derived bioactive peptides hold great promise as ingredients to develop functional products. This comprehensive review aims to provide an overview of the research progress made in the elucidation of the biological activities and functional properties of oilseed-derived proteins. The ultimate objective is to enhance the understanding of plant-derived bioactive peptides and provide valuable insights for further research and use in the food and medicine industries. Full article

(This article belongs to the Special Issue Functionality and Food Applications of Plant Proteins (Volume II))

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22 pages, 2552 KiB

Open AccessReview

Applications of Enzyme Technology to Enhance Transition to Plant Proteins: A Review

by Ourania Gouseti, Mads Emil Larsen, Ashwitha Amin, Serafim Bakalis, Iben Lykke Petersen, Rene Lametsch and Poul Erik Jensen

Foods 2023, 12(13), 2518; https://doi.org/10.3390/foods12132518 - 28 Jun 2023

Cited by 5 | Viewed by 3128

Abstract

As the plant-based food market grows, demand for plant protein is also increasing. Proteins are a major component in foods and are key to developing desired structures and textures. Seed storage proteins are the main plant proteins in the human diet. They are abundant in, for example, legumes or defatted oilseeds, which makes them an excellent candidate to use in the development of novel plant-based foods. However, they often have low and inflexible functionalities, as in nature they are designed to remain densely packed and inert within cell walls until they are needed during germination. Enzymes are often used by the food industry, for example, in the production of cheese or beer, to modify ingredient properties. Although they currently have limited applications in plant proteins, interest in the area is exponentially increasing. The present review first considers the current state and potential of enzyme utilization related to plant proteins, including uses in protein extraction and post-extraction modifications. Then, relevant opportunities and challenges are critically discussed. The main challenges relate to the knowledge gap, the high cost of enzymes, and the complexity of plant proteins as substrates. The overall aim of this review is to increase awareness, highlight challenges, and explore ways to address them. Full article

(This article belongs to the Special Issue Functionality and Food Applications of Plant Proteins (Volume II))

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