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Protein Supply and Demand: Food for the Future
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Protein Supply and Demand: Food for the Future

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Security and Sustainability".

Deadline for manuscript submissions: closed (30 September 2023) | Viewed by 6812

Special Issue Editors

Prof. Dr. Xianchao Feng

E-Mail Website
Guest Editor
College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
Interests: protein; edible 3D hydrogel; imitational food; food processing and quality control of animal origin
Dr. Huan Wang

E-Mail Website
Guest Editor
College of Food Science, Northeast Agricultural University, Harbin 150030, China
Interests: protein; soy protein isolate; protein hydrogel; protein modification; protein-micro/macromolecule interactions

Special Issue Information

Dear Colleagues,

Currently, protein-based foods are well received more attention due to their functionality and the nutritional necessity for human health, while some real factors, such as rapid growth of the world population, decreased farmland, and global climate common protein sources in the food industry mainly include wheat, animal-based muscle, dairy protein, and soy proteins, but there is still a need for the discovery of alternative sources of protein, and advanced technologies for efficient processing of protein. Therefore, the Special Issue aims to obtain more insights into the recent development in the supply and demand of protein with some advanced processing and manufacturing technology, such as 3D printing, cultured meat, synthetic proteins, microbial fermented protein, or new sources of protein (such as insects, seaweeds, etc.). The following topics of this Special Issue are:

  1. Application of advanced technology, such as cell culture technology and synthetic biology technology, to obtain alternative protein sources.
  2. Finding new sources of protein, and evaluating their nutritional and sensory properties, and potential risk.
  3.  Application of advanced processing technology, such as ultrasound, high hydrostatic pressure, high-pressure homogenization, etc, to produce high-quality protein-based food, to modify protein for improving protein properties.

Prof. Dr. Xianchao Feng
Dr. Huan Wang
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

  • future protein-based food
  • new sources of dietary protein
  • novel technology for protein manufacturing
  • advanced processing technology for protein modification
  • plant-derived protein
  • animal-derived protein

Published Papers (4 papers)

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Research

15 pages, 1669 KiB  
Article
Recovery of Protein from Industrial Hemp Waste (Cannabis sativa, L.) Using High-Pressure Processing and Ultrasound Technologies
by Eduarda M. Cabral, Xianglu Zhu, Marco Garcia-Vaquero, Sara Pérez-Vila, Jiafei Tang, Laura G. Gómez-Mascaraque, Mahesha M. Poojary, James Curtin and Brijesh K. Tiwari
Foods 2023, 12(15), 2883; https://doi.org/10.3390/foods12152883 - 29 Jul 2023
Viewed by 2047
Abstract
Hemp seeds are currently used mainly for oil extraction, generating waste that could be potentially exploited further as a source of proteins and other bioactives. This study aims to valorise hemp waste (Cannabis sativa, L.) from previous oil extraction as a [...] Read more.
Hemp seeds are currently used mainly for oil extraction, generating waste that could be potentially exploited further as a source of proteins and other bioactives. This study aims to valorise hemp waste (Cannabis sativa, L.) from previous oil extraction as a source of protein by analysing the effect of high-pressure processing (HPP) pre-treatments (0–600 MPa; 4–8 min) combined with conventional or ultrasound-assisted extraction (UAE) methods on protein recovery/purity, amino acid composition, and protein structure. Overall, maximum protein recovery (≈62%) was achieved with HPP (200 MPa, 8 min) with UAE. The highest protein purity (≈76%) was achieved with HPP (200 MPa, 4 min) with UAE. Overall, UAE improved the extraction of all amino acids compared to conventional extraction independently of HPP pre-treatments. Arg/Lys ratios of the protein isolates ranged between 3.78 and 5.34, higher than other vegetable protein sources. SDS-PAGE did not show visible differences amongst the protein isolates. These results seem to indicate the advantages of the use of UAE for protein recovery in the food industry and the need for further studies to optimise HPP/UAE for an accurate estimation of processing costs and their effects on the composition and structure of proteins to contribute further to the circular economy. Full article
(This article belongs to the Special Issue Protein Supply and Demand: Food for the Future)
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15 pages, 2303 KiB  
Article
Changes in the Quality of Myofibrillar Protein Gel Damaged by High Doses of Epigallocatechin-3-Gallate as Affected by the Addition of Amylopectin
by Lin Chen, Rong Yang, Xiaojing Fan, Gongchen He, Zhengshan Zhao, Fangqu Wang, Yaping Liu, Mengyuan Wang, Minyi Han, Niamat Ullah and Xianchao Feng
Foods 2023, 12(9), 1790; https://doi.org/10.3390/foods12091790 - 26 Apr 2023
Cited by 2 | Viewed by 1078
Abstract
This work investigated the improvement of amylopectin addition on the quality of myofibrillar proteins (MP) gel damaged by high doses of epigallocatechin-3-gallate (EGCG, 80 μM/g protein). The results found that the addition of amylopectin partially alleviated the unfolding of MP induced by oxidation [...] Read more.
This work investigated the improvement of amylopectin addition on the quality of myofibrillar proteins (MP) gel damaged by high doses of epigallocatechin-3-gallate (EGCG, 80 μM/g protein). The results found that the addition of amylopectin partially alleviated the unfolding of MP induced by oxidation and EGCG, and enhanced the structural stability of MP. Amylopectin blocked the loss of the free amine group and thiol group, and increased the solubility of MP from 7.0% to 9.5%. The carbonyl analysis demonstrated that amylopectin addition did not weaken the antioxidative capacity of EGCG. It was worth noting that amylopectin significantly improved the gel properties of MP treated with a high dose of EGCG. The cooking loss was reduced from 51.2% to 35.5%, and the gel strength was reduced from 0.41 N to 0.29 N after adding high concentrations of amylopectin (A:E(8:1)). This was due to that amylopectin filled the network of MP gel after absorbing water and changed into a swelling state, and partially reduced interactions between EGCG and oxidized MP. This study indicated that amylopectin could be used to increase the polyphenol loads to provide a more lasting antioxidant effect for meat products and improve the deterioration of gel quality caused by oxidation and high doses of EGCG. Full article
(This article belongs to the Special Issue Protein Supply and Demand: Food for the Future)
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13 pages, 3891 KiB  
Article
Effects of Combining High Pressure Processing Treatments and Konjac Glucomannan and Sodium Caseinate on Gel Properties of Myosin Protein
by Yingying Cao, Lila Zhao and Huaiyu Li
Foods 2023, 12(4), 691; https://doi.org/10.3390/foods12040691 - 5 Feb 2023
Cited by 2 | Viewed by 1432
Abstract
Effects of two high pressure processing treatments and various levels of konjac glucomannan (KGM) and sodium caseinate (SC) on texture properties, water-holding capacity, and ultra-structure of gels of rabbit myosin protein were investigated. The two high pressure processing treatments were as follows: (1) [...] Read more.
Effects of two high pressure processing treatments and various levels of konjac glucomannan (KGM) and sodium caseinate (SC) on texture properties, water-holding capacity, and ultra-structure of gels of rabbit myosin protein were investigated. The two high pressure processing treatments were as follows: (1) mean pressure (200 MPa), low temperature (37 °C), and holding for a short time (5 min) followed heating (80 °C for 40 min) (gel LP + H), and (2) high pressure (500 MPa), high temperature (60 °C), and holding for a long time (30 min) (gel HP). Gel LP + H have better gel properties (increased hardness, springiness, gumminess, adhesiveness, cohesiveness, and water binding capacity) than gels HP. Above all, gels myosin + SC:KGM (2:1) have best gel properties. KGM and SC both significantly improved the gel texture properties and water binding capacity. Full article
(This article belongs to the Special Issue Protein Supply and Demand: Food for the Future)
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20 pages, 4093 KiB  
Article
Conformational Changes in Proteins Caused by High-Pressure Homogenization Promote Nanoparticle Formation in Natural Bone Aqueous Suspension
by Xue Li, Zhifei He, Jingbing Xu, Chang Su, Xu Xiao, Ling Zhang, Huanhuan Zhang and Hongjun Li
Foods 2022, 11(18), 2869; https://doi.org/10.3390/foods11182869 - 16 Sep 2022
Cited by 3 | Viewed by 1435
Abstract
As a natural calcium resource, animal bone needs to be miniaturized to the nanoscale to improve palatability and absorption capacity. To explore the mechanism of high-pressure homogenization (HPH) in preparing natural bone aqueous nanosuspensions, the relationships between the changes in protein conformation, solubility [...] Read more.
As a natural calcium resource, animal bone needs to be miniaturized to the nanoscale to improve palatability and absorption capacity. To explore the mechanism of high-pressure homogenization (HPH) in preparing natural bone aqueous nanosuspensions, the relationships between the changes in protein conformation, solubility and quality characteristics of rabbit bone aqueous suspensions (RBAS) prepared by different HPH cycles were studied. The results showed that the improvements in particle size, stability and calcium solubility of RBASs could be mainly attributed to the improvement of protein solubility induced by the changes in protein conformation. HPH treatment led to the denaturation and degradation of protein in rabbit bone, generating soluble peptides and improving the stability of the suspensions by enhancing the surface charge of the particles. When collagen as the main protein was partially degraded, the hydroxyapatite in the bone was crushed into tiny particles. The increase in the particle-specific surface area led to the release of calcium ions, which chelated with the peptides to produce peptide calcium. However, excessive HPH treatment caused the production of protein macromolecular aggregates and affected the quality of RBASs. This study is helpful to promote the application of HPH technology in animal bone nanoprocessing. Full article
(This article belongs to the Special Issue Protein Supply and Demand: Food for the Future)
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