Limited Offer
Functionality of Plant Proteins
Properties, Methods of Assessment, Modifications and Applications
- 1st Edition - June 22, 2024
- Editors: Janitha P.D. Wanasundara, Christophe Schmitt, Buddhi Lamsal
- Language: English
- Paperback ISBN:9 7 8 - 0 - 3 2 3 - 9 1 7 2 1 - 6
- eBook ISBN:9 7 8 - 0 - 3 2 3 - 9 8 6 0 8 - 3
Functionality of Food Proteins: Mechanisms, Modifications, Methods of Assessment and Applications provides researchers and users of plant-based proteins with the latest developme… Read more
Purchase options
Institutional subscription on ScienceDirect
Request a sales quoteFunctionality of Food Proteins: Mechanisms, Modifications, Methods of Assessment and Applications provides researchers and users of plant-based proteins with the latest developments on their functionality at the molecular and ingredient level, and in food applications. The book discusses the biological, chemical and physical principles behind the techno-functional and nutritional properties of proteins, existing methods of functionality assessment, and protein modification for functional enhancement. With market demand for protein ingredients, several lesser known sources are being utilized to develop new protein ingredients and products, with some intended to replace, partially or wholly, traditional proteins such as egg, milk, meat, soy and vital gluten.
Depending on the source and processing into ingredients, the ability of these proteins to satisfy techno-functional and nutritional requirements in the final food product may differ. Science-based knowledge is needed in the area of protein functionality for making decisions along the value chain, from production on the land to processing and formulation.
- Provides fundamentals of the properties that contribute to functionality (nutritional and techno-functional properties) of proteins in food systems and their relationship to protein molecular structure
- Describes fundamentals of the assessment of functional properties of protein with existing definitions and food systems
- Explores fundamentals of modification strategies employed to alter nutritional and techno-functional properties to enhance value of proteins in food
- Includes examples of plant protein-based products (in food systems) in which the role of nutritional and techno-functional properties is described
- Cover image
- Title page
- Table of Contents
- Copyright
- List of contributors
- Preface
- Acknowledgments
- Section I: Proteins of plant sources and fundamentals of protein product development
- Chapter 1. Fundamentals of proteins from plant sources for sustainable and nutritious foods
- Abstract
- 1.1 Introduction
- 1.2 Reasons for increased demand of plant proteins
- 1.3 Changing dynamics of food protein ingredient industry
- 1.4 Proteins available from major plant sources
- 1.5 Classification of plant proteins
- 1.6 Designing sustainable and nutritious food with plant proteins
- 1.7 Conclusion
- References
- Chapter 2. Processing of protein ingredients from plant sources
- Abstract
- 2.1 Introduction
- 2.2 Plant-based protein ingredients
- 2.3 Preprocessing of plant substrates for protein ingredients
- 2.4 Dry-processing separation methods
- 2.5 Wet-processing methods
- 2.6 Novel methods for extraction and preparation of protein-rich ingredients
- 2.7 Common food applications for plant proteins and desired functionality
- 2.8 Summary
- References
- Chapter 3. Functionality of plant proteins and importance of aggregation state
- Abstract
- 3.1 Introduction
- 3.2 Importance of protein aggregation state
- 3.3 Protein bulk properties
- 3.4 Protein interfacial properties
- 3.5 Other functional properties
- 3.6 Conclusions
- References
- Chapter 4. Probing the structure–function relationship of proteins with molecular modeling
- Abstract
- 4.1 Introduction
- 4.2 Fundamentals of protein folding and structure
- 4.3 Modeling protein structure and functionality
- 4.4 Conclusions
- References
- Section II: Methods of functionality assessment
- Chapter 5. Hydrodynamic properties I: protein–water interactions, solubility, water adsorption, and wettability
- Abstract
- 5.1 Introduction
- 5.2 Protein solubility
- 5.3 Water adsorption/binding
- 5.4 Associated challenges of determination methods
- References
- Chapter 6. Protein–water–protein interaction: viscosity and gelation
- Abstract
- 6.1 Introduction
- 6.2 Protein unfolding and aggregation upon heating
- 6.3 Molecular interactions related to protein viscosity and gelation
- 6.4 Characterization of protein gel properties
- 6.5 Head-induced gelation
- 6.6 Nonthermal coagulation/gelation
- 6.7 Plant protein gel applications as animal protein alternatives
- 6.8 Conclusions
- References
- Chapter 7. The interfacial activity of plant proteins: theory, assessment, and application in emulsion development
- Abstract
- 7.1 Introduction
- 7.2 Theory of surface and interfacial tension
- 7.3 Kinetics of interfacial activity of plant proteins
- 7.4 Interfacial activity assessment methods
- 7.5 Application of plant protein’s interfacial activity in emulsification
- 7.6 Conclusion
- Acknowledgments
- References
- Chapter 8. Hydrophobic/hydrophilic surface activity II: foaming properties (air/water interface stabilization)
- Abstract
- 8.1 Introduction
- 8.2 Hydrophobic/hydrophilic surface activity of plant-based proteins
- 8.3 Preparation of plant-based protein foams and assessment of their properties
- 8.4 Assessment of foam
- 8.5 Conclusion
- Acknowledgments
- Author Contributions
- Conflict of Interest
- References
- Chapter 9. Hydrophobic/hydrophilic surface activity III: interactions with other micro- and macromolecules
- Abstract
- 9.1 Introduction
- 9.2 Changing the surface activity of proteins with phytochemicals
- 9.3 Potential applications of modified proteins in food
- 9.4 Conclusion
- References
- Chapter 10. Protein complexation with carbohydrates and lipids
- Abstract
- List of Abbreviation
- 10.1 Introduction
- 10.2 Interaction forces between proteins and carbohydrates and lipids
- 10.3 Characterization of protein-carbohydrates/lipids complexes
- 10.4 Conclusions and future direction
- References
- Chapter 11. Nutritional properties: protein quality assessment parameters and methods
- Abstract
- 11.1 Introduction
- 11.2 Protein quality assessment overview
- 11.3 Addressing bioassay ethical constraints: in vitro approaches
- 11.4 Concluding remarks
- References
- Section III: Functionalization of proteins
- Chapter 12. Enzymatic modification of plant proteins: influence on functional properties, allergenicity, and bioactivity
- Abstract
- 12.1 Introduction
- 12.2 Enzymatic modifications
- 12.3 Application of enzymatic modification in plant-based proteins
- 12.4 Major challenges with enzymatic modification of proteins
- 12.5 Conclusion
- References
- Chapter 13. Physical modifications of plant protein and their impact on functionality
- Abstract
- 13.1 Introduction
- 13.2 Processes for physical modification of protein
- 13.3 Commercial applications and challenges
- 13.4 Conclusion
- References
- Section IV: Protein functionality in food applications
- Chapter 14. Plant proteins for dry extruded products
- Abstract
- 14.1 Introduction
- 14.2 Production of dry extruded protein products
- 14.3 Functionalities of plant protein ingredients used for producing dry extruded products
- 14.4 Dry extrusion processing of plant proteins–based extruded products
- 14.5 Changes in protein structure, functionality, and nutritional properties upon dry extrusion
- 14.6 Physical and functional characteristics of products: approaches, gaps, and challenges
- 14.7 Safety and regulatory concerns
- 14.8 Conclusion
- References
- Chapter 15. Plant proteins for meat analogs: raw material properties, processing techniques, and quality assessment
- Abstract
- 15.1 Introduction
- 15.2 Primary plant proteins of meat analogs
- 15.3 Processing of high-moisture extrusion meat analogs
- 15.4 Quality assessment of meat analogs
- 15.5 Future trends and the challenges of meat analogs
- 15.6 Conclusion
- References
- Chapter 16. Plant proteins for dairy analogs
- Abstract
- 16.1 Overview and introduction
- 16.2 Plant-based milk analogs
- 16.3 Plant-based yogurt analogs
- 16.4 Plant-based cheese analogs
- 16.5 Conclusions and outlook
- References
- Section V: Challenges for plant-based protein ingredients and future path
- Chapter 17. Allergenicity of plant proteins
- Abstract
- 17.1 Introduction
- 17.2 Plant-derived allergens
- 17.3 Regulated sources of plant allergens
- 17.4 Current and advanced analytical methods for the detection, quantification, and identification of plant-derived allergens in foods
- 17.5 Emerging sources of plant allergens
- 17.6 Conclusion and future perspectives
- References
- Chapter 18. Antinutritional factors in protein-rich plant products: chemistry, occurrence, nutritional implications, and their analysis
- Abstract
- 18.1 Introduction
- 18.2 Protease inhibitors
- 18.3 Glucosinolates and their breakdown products
- 18.4 Phenolic compounds including tannins
- 18.5 Phytic acid
- 18.6 Saponins
- 18.7 Raffinose family oligosaccharides
- 18.8 Vicine and convicine
- 18.9 Challenges of assessing ANFs
- 18.10 Conclusions
- References
- Chapter 19. Challenges of plant protein processing and protein ingredient functionality assessment
- Abstract
- 19.1 Introduction
- 19.2 Balancing improvement in protein functionality and the extent of processing
- 19.3 Nature of and challenges in functional property assessment
- 19.4 Moving forward with functional property assessment methods
- 19.5 Conclusion
- References
- Index
- No. of pages: 566
- Language: English
- Edition: 1
- Published: June 22, 2024
- Imprint: Academic Press and AOCS Press
- Paperback ISBN: 9780323917216
- eBook ISBN: 9780323986083
JW
Janitha P.D. Wanasundara
CS
Christophe Schmitt
Dr. Christophe Schmitt is a Protein Expert Scientist at Nestlé Research Lausanne, Switzerland. He holds a doctorate in Biotechnology and Food Processing and has contributed over 150 peer reviewed publications, book chapters and presentations in the area of food protein structure and functionality. He is co-inventor of more than 60 patent applications in the field of protein functionality applied to food and serves the advisory board of several plant-based foods and proteins projects and global initiatives.
BL
Buddhi Lamsal
Dr. Buddhi Lamsal is a Professor at the Food Science and Human Nutrition Department, Iowa State University. He holds a Doctorate in Agricultural Engineering with food processing emphasis from University of Wisconsin- Madison, WI. He has contributed over 90 peer reviewed journal publications, several book chapters and presentations in the area of plant protein extraction processes, their impact on protein quality and broader range of ingredient functionality, and protein modification. He is an active member of scientific professional societies, AOCS and IFT.