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Functionality and Food Applications of Plant Proteins
Yonghui Li (editor)
2023
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The demand for plant proteins continues to increase due to the growing global population, rising protein deficiency, and their versatile environmental, functional, nutritional, and health benefits. Plant proteins represent a more sustainable source to (partially) supplement costly animal-based foods. Many factors can influence protein functionality and application, such as protein sources, production methods, molecular structures, chemical properties, food formulations and environment, and food processing techniques. The potential applications of plant proteins are diverse. This reprint covers diverse topics related to the characterization, chemistry, interaction, processing, modification, functionality, and/or application of various plant proteins in relation to human food.
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Keywords
- 11S
- 7S
- aldehydes
- algae protein
- almond protein matrix
- alternative fractionation
- Amyloids
- antioxidant
- antioxidant activity
- aroma
- Arthrospira platensis
- bioactive assessment
- bioactive compounds
- Biology, Life Sciences
- brown rice protein matrix
- C-phycocyanin
- chickpea protein isolate
- Cultural Studies
- dairy product
- double protein dairy
- DSC
- enzymatic hydrolysis
- extraction method
- extrusion technology
- fava bean
- flavor
- Food & society
- Fortification
- FTIR-ATR
- functional properties
- Glycine max L.
- green soybean
- health effects
- heat treatment
- high-pressure cell disruption
- HPLC
- HS-SPME-GC-MS
- hydrolysate
- in vitro protein digestion
- insect protein
- legumin
- lipid oxidation
- Maillard reaction
- Mathematics & science
- meat analog
- meat analogs
- meat analogues
- Microscopy
- myoglobin
- nutritional property
- patty textures
- PCA-analysis
- pea protein
- pea protein isolate
- pectin
- peptide profile
- phase transition
- physicochemical properties
- Plant protein
- plant protein digestibility
- plant-based foods
- plant-based meat alternatives
- plant-based meat analogs
- plant-based meat analogues
- POD
- process flow
- processing applicability
- Production
- protease
- Protein
- protein concentrates
- protein hydrolysates
- protein isolates
- protein modifications
- protein subunit composition
- pulse proteins
- pyrazines
- quercetin
- Reference, information & interdisciplinary subjects
- rehydration capacity
- Research & information: general
- rheology
- salt extraction coupled with ultrafiltration
- scaled-up production
- Society & culture: general
- Society & Social Sciences
- structural characteristics
- Taste
- Texture
- textured soy protein
- textured vegetable protein
- texturization
- thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general
- thema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBC Cultural and media studies::JBCC Cultural studies::JBCC4 Cultural studies: food and society
- thema EDItEUR::P Mathematics and Science::PS Biology, life sciences
- thermodynamic incompatibility
- Transglutaminase
- ultrasonic extraction
- vicilin
- volatiles
Links
DOI: 10.3390/books978-3-0365-7696-1Editions