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Plant protein ingredients with food functionality potential
Author(s) -
Loveday S. M.
Publication year - 2020
Publication title -
nutrition bulletin
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.933
H-Index - 40
eISSN - 1467-3010
pISSN - 1471-9827
DOI - 10.1111/nbu.12450
Subject(s) - flavour , plant protein , vegetable proteins , food science , microbiology and biotechnology , health benefits , food protein , chemistry , novel food , biochemical engineering , biology , engineering , traditional medicine , medicine
Proteins play many technological, physicochemical and sensory roles ( i.e . functionalities) in foods, including solubility, emulsifying, gelling, foaming and flavour creation. In comparison with animal proteins, plant proteins have different structure, composition and food functionality. This review discusses how protein can be extracted from plant materials to produce protein‐rich ingredients for creating plant‐based foods. It explores the potential for a new generation of semi‐purified plant‐derived ingredients with greater sustainability and health benefits.