The DOI matches its Crossref record; 90 of the 90 references it cites were found in a registry or an index.
Functional Performance of Plant Proteins
Open accessAbstract
Increasingly, consumers are moving towards a more plant-based diet. However, some consumers are avoiding common plant proteins such as soy and gluten due to their potential allergenicity. Therefore, alternative protein sources are being explored as functional ingredients in foods, including pea, chickpea, and other legume proteins. The factors affecting the functional performance of plant proteins are outlined, including cultivars, genotypes, extraction and drying methods, protein level, and preparation methods (commercial versus laboratory). Current methods to characterize protein functionality are highlighted, including water and oil holding capacity, protein solubility, emulsifying, foaming, and gelling properties. We propose a series of analytical tests to better predict plant protein performance in foods. Representative applications are discussed to demonstrate how the functional attributes of plant proteins affect the physicochemical properties of plant-based foods. Increasing the protein content of plant protein ingredients enhances their water and oil holding capacity and foaming stability. Industrially produced plant proteins often have lower solubility and worse functionality than laboratory-produced ones due to protein denaturation and aggregation during commercial isolation processes. To better predict the functional performance of plant proteins, it would be useful to use computer modeling approaches, such as quantitative structural activity relationships (QSAR).
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Citations
Cites
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Cited by
Current insights into protein solubility: A review of its importance for alternative proteins
Grossmann, L., & McClements, D. J. (2023) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2022.108416 · Cited by 367
Self-citationProduction and characterization of amaranth amyloid fibrils from food protein waste
Mykolenko, S., Soon, W. L., & Mezzenga, R. (2024) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2023.109604 · Cited by 60
Gulzar, S., Martín-Belloso, O., & Soliva-Fortuny, R. (2024) · Foods · doi:10.3390/foods13030376 · Cited by 60
Tiong, A. Y. J., Crawford, S., Jones, N. C., McKinley, G. H., Batchelor, W., & van ’t Hag, L. (2024) · Food Structure · doi:10.1016/j.foostr.2024.100374 · Cited by 49
Yousefi, L., Arianfar, A., Mahdian, E., & Rafe, A. (2026) · Scientific Reports · doi:10.1038/s41598-026-35526-1 · Cited by 7
Metadata
- Authors
- Ma, K. K., Greis, M., Lu, J., Nolden, A. A., McClements, D. J., & Kinchla, A. J.
- Venue
- Foods
- Publisher
- MDPI AG
- Published
- 2022-02-18
- Volume
- 11
- Issue
- 4
- Pages
- 594
- ISSN
- 2304-8158 (ISSN-L)
- OpenAlex
- W4213061004
- Cited by
- 420
- References
- 90
- FWCI
- 35.83
- Type
- journal article
- Language
- en
- Open access
- gold
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- Ma, K. K., Greis, M., Lu, J., Nolden, A. A., McClements, D. J., & Kinchla, A. J. (2022). Functional Performance of Plant Proteins. Foods. https://doi.org/10.3390/foods11040594
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
