Functionality of Plant Proteins

Properties, Methods of Assessment, Modifications and Applications

Janitha P.D. Wanasundara, Christophe Schmitt, Buddhi Lamsal, Janitha P.D. Wanasundara, Christophe Schmitt, Buddhi Lamsal

• Publisher: Academic Press and AOCS Press
• Year: 2024
• Print ISBN:
  9780323917216
• eBook ISBN:
  9780323986083
• Topic: Technology & Engineering
• Subtopic: Nutrition, Dietics & Bariatrics
• Index: Technology & Engineering

Functionality of Food Proteins: Mechanisms, Modifications, Methods of Assessment and Applications provides researchers and users of plant-based proteins with the latest developments on their functionality at the molecular and ingredient level, and in food applications. The book discusses the biological, chemical and physical principles behind the techno-functional and nutritional properties of proteins, existing methods of functionality assessment, and protein modification for functional enhancement. With market demand for protein ingredients, several lesser known sources are being utilized to develop new protein ingredients and products, with some intended to replace, partially or wholly, traditional proteins such as egg, milk, meat, soy and vital gluten. Depending on the source and processing into ingredients, the ability of these proteins to satisfy techno-functional and nutritional requirements in the final food product may differ. Science-based knowledge is needed in the area of protein functionality for making decisions along the value chain, from production on the land to processing and formulation. - Provides fundamentals of the properties that contribute to functionality (nutritional and techno-functional properties) of proteins in food systems and their relationship to protein molecular structure - Describes fundamentals of the assessment of functional properties of protein with existing definitions and food systems - Explores fundamentals of modification strategies employed to alter nutritional and techno-functional properties to enhance value of proteins in food - Includes examples of plant protein-based products (in food systems) in which the role of nutritional and techno-functional properties is described

Table of contents

• Functionality of Plant Proteins
• Chapter 1 Fundamentals of proteins from plant sources for sustainable and nutritious foods
• Chapter 2 Processing of protein ingredients from plant sources
• Chapter 3 Functionality of plant proteins and importance of aggregation state
• Chapter 4 Probing the structure–function relationship of proteins with molecular modeling
• Chapter 5 Hydrodynamic properties I: protein–water interactions, solubility, water adsorption, and wettability
• Chapter 6 Protein–water–protein interaction: viscosity and gelation
• Chapter 7 The interfacial activity of plant proteins: theory, assessment, and application in emulsion development
• Chapter 8 Hydrophobic/hydrophilic surface activity II: foaming properties (air/water interface stabilization)
• Chapter 9 Hydrophobic/hydrophilic surface activity III: interactions with other micro- and macromolecules
• Chapter 10 Protein complexation with carbohydrates and lipids
• Chapter 11 Nutritional properties: protein quality assessment parameters and methods
• Chapter 12 Enzymatic modification of plant proteins: influence on functional properties, allergenicity, and bioactivity
• Chapter 13 Physical modifications of plant protein and their impact on functionality
• Chapter 14 Plant proteins for dry extruded products
• Chapter 15 Plant proteins for meat analogs: raw material properties, processing techniques, and quality assessment
• Chapter 16 Plant proteins for dairy analogs
• Chapter 17 Allergenicity of plant proteins
• Chapter 18 Antinutritional factors in protein-rich plant products: chemistry, occurrence, nutritional implications, and their analysis
• Chapter 19 Challenges of plant protein processing and protein ingredient functionality assessment
• Index