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Modification approaches of plant-based proteins to improve their techno-functionality and use in food products

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Nikbakht Nasrabadi, Maryam, Sedaghat Doost, Ali, Mezzenga, Raffaele·2021·Food Hydrocolloids
DOI 10.1016/j.foodhyd.2021.106789
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Abstract

Plant-based proteins have recently attracted particular interest owing to their sustainable origins, economical costs and health benefits compared to animal-based counterparts. However, most of them have limited applications due to their inferior functionality, which is the consequence of poor-aqueous solubility, complexity and sensitivity to environmental stress conditions such as pH, salt and temperature. Additionally, plant proteins are often embedded in hemicellulose, lignin and other poorly digestible polysaccharides, which further reduce their bioavailability. Therefore, the modulation of plant proteins to improve their technological and industrial applications, and make them more accessible in general, is highly sought after. The modification of plant proteins by altering their physicochemical properties provides the possibility to improve and diversify their techno-functionality and biological activities as well as addressing their limitations. The selection of protein modification method should be done carefully from the final application view especially in food products since it can influence the protein functional, nutritional and organoleptic properties. Therefore, discussing different modification methods with their advantages and disadvantages is particularly timely. This review highlights and discusses the modification methods for plant proteins in order to make their applications in foods more feasible by improving their flavor, nutrition and techno-functional attributes, which will open up new opportunities within different plant-based food products.

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Metadata

Authors
Nikbakht Nasrabadi, M., Sedaghat Doost, A., & Mezzenga, R.
Venue
Food Hydrocolloids
Publisher
Elsevier BV
Published
2021-09
Volume
118
Pages
106789
ISSN
0268-005X (ISSN-L)
DOI
10.1016/j.foodhyd.2021.106789
OpenAlex
W3143606945
Cited by
740
References
8
FWCI
55.96
Type
journal article
Language
en
Open access
hybrid
Licence

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Nikbakht Nasrabadi, M., Sedaghat Doost, A., & Mezzenga, R. (2021). Modification approaches of plant-based proteins to improve their techno-functionality and use in food products. Food Hydrocolloids. https://doi.org/10.1016/j.foodhyd.2021.106789

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