Sustainable Protein Sources

Advances for a Healthier Tomorrow

2nd Edition - November 17, 2023
Editors: Sudarshan Nadathur, Janitha P.D. Wanasundara, Laurie Scanlin
Language: English
Paperback ISBN:
9 7 8 - 0 - 3 2 3 - 9 1 6 5 2 - 3
eBook ISBN:
9 7 8 - 0 - 3 2 3 - 9 1 6 5 3 - 0

Sustainable Protein Sources: Advances for a Healthier Tomorrow, Second Edition explores alternative proteins, including plant, fungal, algal and insect proteins that can take the… Read more

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Sustainable Protein Sources: Advances for a Healthier Tomorrow, Second Edition explores alternative proteins, including plant, fungal, algal and insect proteins that can take the place of meat as sustainable sources to satisfy human protein needs. This revised edition presents the benefits of plant and alternative protein consumption, including those that benefit the environment, population, and consumer trends and contains new chapters on potato protein, faba bean, chickpea, and coconut. Organized by protein, chapters also cover cereals and legumes, oilseeds, pseudocereals, fungi, algae, insects and fermentation-derived dairy and meat proteins paying particular attention to the nutrition, uses, functions, benefits, and challenges of each.

The book also explores ways to improve utilization and addresses everything from consumer acceptability, methods of improving the taste of products containing these proteins and ways in which policies can affect the use of alternate proteins. In addition, the book addresses sustainable protein as a pathway to securing the food supply and considers regenerative versus extractive agriculture alongside new methods in farming and water usage.

Cover image
Title page
Table of Contents
Copyright
Dedication
List of contributors
Preface
Acknowledgments
Introduction
Chapter 1. Proteins in Our Diet: Challenges in Feeding the Global Population
Abstract
1.1 Introduction
1.2 Proteins and Their Role in Food and Diet
1.3 Sustainable Sources of Proteins
1.4 Reasons to Consume Plant and Alternate Proteins
1.5 Meat Consumption: Why We Are on the Current Path
1.6 Role of the Consumer for the Greater Good
Disclaimer
References
Chapter 2. Soy Protein: Environmental Impacts, Production, Applications and Nutrition
Abstract
2.1 Introduction
2.2 Production
2.3 Soybean Protein Recovery: Protein Isolation
2.4 Types of Soy Proteins and Protein Products
2.5 Sustainability
2.6 Nutrition
2.7 Uses and Functionality
2.8 Application and Current Products
2.9 Potential New Uses, Issues, and Challenges
2.10 Concluding Remarks
References
Chapter 3. Rice: A Source of Plant Protein with Many Valuable Processing Co-products
Abstract
3.1 Introduction
3.2 Production of Rice
3.3 Rice Grain Components and Processing of Rice
3.4 Functional Properties and Applications of Rice Protein Products
3.5 Allergenicity, Off Tastes, and Antinutritional Factors
3.6 Potential New Uses for Emerging Health Benefits
3.7 Concluding Remarks
References
Chapter 4. Proteins from Wheat: Sustainable Production and New Developments in Nutrition-Based and Functional Applications
Abstract
4.1 INTRODUCTION
4.2 NUTRITION AND DIGESTIBILITY, ALLERGEN, AND ANTINUTRITIVE ASPECTS
4.3 PROTEIN FUNCTIONALITY
4.4 APPLICATIONS IN FOOD AND FEED
4.5 Conclusion
References
Chapter 5. Proteins from Sorghum and Millets
Abstract
5.1 INTRODUCTION
5.2 SORGHUM AND MILLET PRODUCTION, LAND WATER, AND ENERGY USE
5.3 PROTEIN NUTRITIVE QUALITY
5.4 PROTEIN TYPES, COMPOSITION AND STRUCTURE
5.5 SORGHUM AND MILLET PROCESSING
5.6 DEVELOPMENTS IN IMPROVING SORGHUM AND MILLET PROTEIN QUALITY
5.7 CONCLUSIONS
References
Chapter 6. Protein From Oat: Structure, Processes, Functionality, and Nutrition
Abstract
6.1 Introduction
6.2 Oat as a Protein Crop
6.3 Properties of Oat Protein
6.4 Manufacture of Oat Protein Isolates and Concentrates
6.5 Functionality and Potential Uses
6.6 Future Outlook
References
Chapter 7. Pea—A Sustainable Vegetable Protein Crop
Abstract
7.1 Introduction
7.2 Sustainability, Energy, and Water Use
7.3 Processing of Peas
7.4 Nutritive Value of Pea
7.5 Uses and Functionality
7.6 Applications and Current Products
7.7 Health Benefits of Peas
7.8 Conclusions
References
Chapter 8. Faba Bean as a Sustainable Plant Protein Source
Abstract
8.1 Introduction
8.2 Crop Production
8.3 Protein Composition and Nutritive Value
8.4 Protein Processing
8.5 Protein Functional Properties
8.6 Food Applications of Faba Bean Proteins
8.7 Flavor
8.8 Concluding Remarks and Future Research Needs
References
Chapter 9. Chickpea Protein: Sustainable Production, Functionality, Modification, and Applications
Abstract
9.1 Introduction
9.2 Extraction and Fractionation of Proteins from Chickpea
9.3 Physicochemical and Functional Properties
9.4 Nutritional Properties
9.5 Improvement of Chickpea Protein Quality
9.6 Promising End-Product Applications
9.7 Potential New Uses
9.8 Potential Challenges and Recent Advances in Sustainable Chickpea Processing
9.9 Conclusion and Future Perspectives
References
Chapter 10. Lentil: Revival of Poor Man’s Meat
Abstract
10.1 INTRODUCTION
10.2 SUSTAINABILITY
10.3 LENTIL PROTEINS: CHARACTERIZATION AND PROCESSING INTO FLOURS, CONCENTRATES, AND ISOLATES
10.4 NUTRITION AND HEALTH
10.5 INGREDIENT FUNCTIONALITY
10.6 OFF-FLAVORS ASSOCIATED WITH LENTIL FLOUR AND LENTIL PROTEIN INGREDIENTS
10.7 APPLICATIONS AND CURRENT PRODUCTS
10.8 CONCLUSIONS
References
Chapter 11. Lupin: An Important Protein and Nutrient Source
Abstract
11.1 Introduction
11.2 Sustainability
11.3 Food (Protein) Dependence of the European Union
11.4 Processing of Lupin
11.5 Nutritive Value
11.6 Antinutritive Factors and Allergenicity
11.7 Uses and Functionality
11.8 Applications
11.9 Current Food Products
11.10 Health Aspects of Lupin
11.11 Conclusion
References
Chapter 12. Underutilized Protein Resources from African Legumes
Abstract
12.1 INTRODUCTION
12.2 MARAMA BEANS
12.3 BAMBARA GROUNDNUT
12.4 CONCLUSION
References
Chapter 13. Coconut: A Sustainable Source Providing Plant Protein and Several Coproducts
Abstract
13.1 Introduction
13.2 Production
13.3 Coconut as an Oil and Protein Crop
13.4 Coconut Kernel Protein
13.5 Processing of Coconut Protein-Containing Products and Other Coproducts
13.6 Coconut Kernel By-Products and Related Products
13.7 Coconut Protein-Based Vegan Product Development
13.8 Other Edible Ingredients from Coconut Drupe and Kernel
13.9 Concluding Remarks
References
Chapter 14. Proteins from Canola/Rapeseed—Current Status
Abstract
14.1 Introduction
14.2 Production of Canola/Rapeseed
14.3 Proteins of Canola/Rapeseed
14.4 Processes of Protein Product Preparation
14.5 Nutritional Value
14.6 Antinutritional Factors of C/RS
14.7 Allergenicity of Canola/Rapeseed Proteins
14.8 Functional Properties of Protein Products
14.9 Applications and Current Products
14.10 Potential New Uses, Issues and Challenges
14.11 Off-Tastes Associated with C/RS Proteins
14.12 Concluding Remarks
References
Chapter 15. Peanut as a Source of Sustainable Vegetable Protein-Processes and Applications
Abstract
15.1 Introduction
15.2 Peanuts as a Sustainable Crop
15.3 Peanut Protein Composition
15.4 Raw Peanut Processing
15.5 Peanut Protein as a Food Ingredient
15.6 Properties and Modifications of Peanut Protein
15.7 Food Applications of Peanut Protein
15.8 Other Applications of Peanut Protein
15.9 Disadvantages of Peanut Protein
15.10 Conclusion
Acknowledgments
Disclaimer
References
Chapter 16. Hempseed (Cannabis sativa L.) Proteins: Composition, Structure, Enzymatic Modification, and Functional or Bioactive Properties
Abstract
16.1 General Overview
16.2 Major Seed Proteins
16.3 Properties of Hempseed Protein Products
16.4 Bioactive Properties of Hempseed Proteins and Peptides
16.5 Concluding Remarks
References
Chapter 17. Flaxseed (Linum usitatissimum L.) for Protein Based Products
Abstract
17.1 Introduction
17.2 Land, Water and Energy Use
17.3 Protein Products From Flaxseed
17.4 Nutritive Value of Flaxseed Proteins
17.5 Uses and Functionality of Flaxseed Protein
17.6 Application and Current Products
17.7 Potential New Uses, Issues, and Challenges
17.8 Concluding Remarks
References
Chapter 18. Sunflower as a Developing Plant Protein Source for Food
Abstract
18.1 Introduction
18.2 Composition and Structure of Sunflower Proteins
18.3 Nutritional Properties
18.4 Functional Properties
18.5 Minor Seed Compounds and their Interactions with Proteins
18.6 Current Strategies in the Production of Sunflower Proteins for Food
18.7 Concluding Remarks and Future Outlook
References
Chapter 19. Quinoa as a Sustainable Protein Source: Production, Nutrition, and Processing
Abstract
19.1 INTRODUCTION
19.2 Production of Quinoa
19.3 MORPHOLOGY
19.4 NUTRITIONAL QUALITY
19.5 PROCESSING METHODS
19.6 QUINOA PROTEIN FUNCTIONALITY, OFF-TASTES, AND CHALLENGES
19.7 CONCLUDING REMARKS AND FUTURE RESEARCH NEEDS
References
Chapter 20. Sustainability, Processing, Applications, and International Trade of Amaranth Grain
Abstract
20.1 Sustainability of Grain Amaranth Production
20.2 Processing of Amaranth
20.3 Food Applications
20.4 Research Needs
20.5 Conclusion
References
Chapter 21. Amaranth Part 2—Sustainable Crop for the 21st Century: Food Properties and Nutraceuticals for Improving Human Health
Abstract
21.1 Introduction
21.2 Nutritional Components in Amaranth
21.3 Amaranth Proteins and Amino Acids
21.4 Amaranth Bioactivity Peptides
21.5 Potential Uses of Amaranth Proteins in the Food Industry
21.6 Genetic Engineering of Amaranth Proteins
21.7 Concluding Remarks
Acknowledgments
References
Chapter 22. Chia—The New Golden Seed for the 21st Century: Nutraceutical Properties and Technological Uses
Abstract
22.1 Introduction
22.2 Sustainability of Chia
22.3 Consumption of Chia
22.4 Nutritional Value
22.5 Outstanding Chia Compounds for the Food Industry
22.6 The Future is Running in Chia Seeds: Molecular Engineering
22.7 Concluding Remarks
Acknowledgments
References
Chapter 23. Potato: A Sustainable Source of Functional and Nutritional Proteins
Abstracts
23.1 Introduction
23.2 Crop Sustainability
23.3 Protein Composition of Potato
23.4 Potato to Protein: Biorefinery
23.5 Current Uses, Functionality, and Applications
23.6 Nutrition and Health Value of Potato Protein
References
Chapter 24. Moringa Proteins: Nutrition, Functionality, and Applications
Abstract
24.1 General Information
24.2 Land, Water, Energy Use, and Sustainability
24.3 Crop Production
24.4 Processing
24.5 Proteins of Moringa
24.6 Nutritive Value
24.7 Allergenicity, Off-Taste, and Antinutritional Compounds
24.8 Functionality of Moringa Proteins
24.9 Current Uses and Application of Moringa Proteins
24.10 Potential New Uses and Challenges
References
Chapter 25. Edible Insects: a Neglected and Promising Food Source
Abstract
25.1 INTRODUCTION
25.2 ETHNO-ENTOMOLOGY
25.3 ENVIRONMENT
25.4 FARMING INSECTS
25.5 SAFETY CONSIDERATIONS
25.6 NUTRITION
25.7 CONSUMER ATTITUDES
25.8 FUTURE LABEL MODIFICATIONS
25.9 FOOD SAFETY
25.10 PROCESSING AND MARKETING
25.11 LEGISLATION
25.12 THE WAY FORWARD
References
Chapter 26. Mycoprotein: A Healthy New Protein with a Low Environmental Impact
Abstract
26.1 Origins and Discovery of Mycoprotein
26.2 Food Safety and the Regulatory Framework
26.3 Cultivation and Processing of Mycoprotein
26.4 Nutritional Characteristics of Mycoprotein
26.5 Mycoprotein and Environmental Impact
References
Chapter 27. Fermotein®: A Novel Versatile Protein- and Fiber-Rich Food Ingredient Based on Fungal Fermentation
Abstract
27.1 Development of the Fermotein® Product
27.2 The 'Why' of Fungal Protein as an Alternative Protein Source
27.3 Production Process of Fermotein®
27.4 Nutritive Value Relative to Animal Protein
27.5 Current Uses, Functionality, and Application
27.6 Off-Tastes or Challenges of Using this Protein
27.7 Potential New Uses
References
Chapter 28. Microalgae: A Potential Opportunity for Proteins and Bioactive Compounds Destined for Food and Health Industry
Abstract
28.1 Introduction
28.2 High-Value Bioproducts from Microalgae
28.3 Microalgae Protein Biofactories
28.4 Methods of Extraction and Purification of Bioactive Compounds from Microalgae
28.5 Market of the Bioproducts Derived from Microalgae
28.6 Conclusions
Acknowledgements
References
Chapter 29. Fermentation Farming: An Overview of the Technologies Driving the New Food Revolution
Abstract
29.1 Introduction
29.2 Why Fermentation?
29.3 Design of Fermentation Processes and Equipment
29.4 Microorganisms
29.5 Inputs for Fermentation Processes
29.6 Harvesting the Revolutionary Potential of Exponential Growth
29.7 Opportunities Arising from the Metabolic Diversity of Microorganisms
29.8 Light as a Source of Energy: Photoautotrophic Microorganisms
29.9 Sources of Nitrogen
29.10 Microorganisms Used in Different Fermentation Processes
29.11 Genetic Modification of Microorganisms Used for Fermentation Farming
29.12 Downstream Processing
29.13 Examples of Microorganisms and Fermentation Processes
29.14 Types of Fermentation Processes
29.15 Conclusion
References
Chapter 30. The Future of Sustainable Dairy
Abstract
30.1 Introduction: Dairy, an Industry Ripe for Change
30.2 Sustainability Demands Change
30.3 Everybody Loves Cheese. Can It Be Sustainable?
30.4 Replacing Animals with Microbes
30.5 Solving the Cheese Problem
30.6 Consumer Insights and Challenges
30.7 A Look Ahead—Forecast for Change
Background References
References
Chapter 31. Flavors, Taste Preferences, and the Consumer: Taste Modulation and Influencing Change in Dietary Patterns for a Sustainable Earth
Abstract
31.1 Introduction
31.2 Current and Future Trends in Human Consumption of Animal-based Proteins
31.3 Consumption of Alternative Protein Sources
31.4 Turning Consumers Off Meat: Policies for Reducing Meat Consumption
31.5 Affording A Healthy Diet
31.6 The Physiology of Enjoying Food
31.7 Taste Preferences
31.8 Plant and Alternative Proteins in Foods and Their Challenges
31.9 Role of Flavors in Modulating Off-Notes in Protein-based Products
31.10 Binding of Flavors by Proteins
31.11 Our Upbringing and Cultural Influence on Food Choices
31.12 Introduction of New Foods and Changing Consumer Habits
31.13 Conclusion
Disclaimer
References
Chapter 32. Feeding the Globe Nutritious Food in 2050: Obligations and Ethical Choices
Abstract
32.1 CLOSING COMMENTARY
32.2 SUSTAINABLE PROTEIN SOURCES
32.3 ECO-FRIENDLY FOOD OPTIONS
32.4 RELEVANCE OF BIG FOOD MANUFACTURERS
32.5 PRODUCTION OF MORE FOOD FROM THE SAME LAND (AND ALTERNATE FARMING METHODS)
32.6 REDUCTION IN FOOD WASTE
32.7 USING MICROBIOMES TO OUR ADVANTAGE
32.8 CIRCULAR ECONOMY
32.9 SUSTAINABLE FUTURE POPULATIONS
32.10 MORAL OBLIGATIONS AND QUESTIONS PEOPLE NEED TO DEBATE
32.11 DISCLAIMER
References
Index

Sudarshan Nadathur

Dr. Sudarshan Nadathur is Chief Flavorist - Dairy & Protein, with ADM Nutrition. His career of 25 years has been in the Flavor industry, where he has held both regional and international roles supporting research, flavor creation, and developing new business. With a keen interest in Health and Sustainability, Dr. Nadathur has authored articles on dairy and related topics, the importance of changing our diets and improving the tastes of plant-based foods. He was actively involved with the Sustainability area of the Institute of Food Technologists (IFT) over the last several years including chair of the Sustainability program for the Annual Meeting Scientific Program Advisory Panel. Dr. Nadathur has degrees in Chemistry / Biochemistry from India, Masters in Food Science from the University of Delaware, a Doctorate in Food Science & Technology from Oregon State University and is a Certified Food Scientist.

Affiliations and expertise

Chief Flavorist - Dairy and Protein, ADM Nutrition, USA

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

Laurie Scanlin

Dr. Laurie Scanlin is Director of Research and Development at Ardent Mills. Her career spans over 25 years in food and beverage product development, taking concepts from research through full-scale commercialization for ingredient, retail, and food service companies. She holds a doctorate in Food Science and Human Nutrition and is Affiliate Professor at Colorado State University in Fort Collins, CO. Dr. Scanlin is committed to sustainable, plant-based and alternative protein sources and has been a selected international presenter on this global topic. She is also principal inventor of U.S. Patent "Quinoa Protein Concentrate, Production, and Functionality" and past chair of the Rocky Mountain Institute of Food Technologists.

Affiliations and expertise

Affiliate Professor, Colorado State University, Fort Collins, CO, USA

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Sustainable Protein Sources

Advances for a Healthier Tomorrow

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Sudarshan Nadathur

Janitha P.D. Wanasundara

Laurie Scanlin