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 quote

Functionality 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.

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

Janitha P.D. Wanasundara

Dr. Janitha Wanasundara is a Senior Research Scientist at the Saskatoon Research and Development Centre of Agriculture and Agri-Food Canada (AAFC) while affiliating as an Adjunct Professor at the University of Saskatchewan, Canada. She holds a doctorate in Food Science and has over 25 years of experience in the food chemistry, protein chemistry and food technology areas as a researcher and a university level educator. Dr. Wanasundara’s research efforts are to understand seed proteins for their optimum use in supporting environmentally sustainable healthy foods and renewable bioproducts. Dr. Wanasundara has contributed to more than 85 peer reviewed publications and book chapters in the field of food science and holds a patent on protein processing of Brassicaceae oilseeds. She has been involved in organizing various scientific conferences and made presentations and webinars on science and technology relevant for the developing plant protein industry. Dr. Wanasundara is a Certified Food Scientist.

Affiliations and expertise

Senior Research Scientist, Saskatoon Research and Development Centre of Agriculture and Agri-Food Canada (AAFC); Adjunct Professor, University of Saskatchewan, Canada

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.

Affiliations and expertise

Senior Expert Scientist, Nestlé Research Lausanne

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.

Affiliations and expertise

Professor, Food Science and Human Nutrition Department, Iowa State University

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

Health

Functionality of Plant Proteins

Properties, Methods of Assessment, Modifications and Applications

Purchase options

Institutional subscription on ScienceDirect

Janitha P.D. Wanasundara

Christophe Schmitt

Buddhi Lamsal