https://biblio.ugent.be/publication/8702100/file/8703895.pdf

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

The market trend towards plant-based protein has seen a significant increase in the last decade. This trend has been projected to continue in the coming years because of the strong factors of sustainability and less environmental impact associated with the production of plant-based protein compared to animal, aside from other beneficial health claims and changes in consumers' dietary lifestyles. In order to meet market demand, there is a need to have plant-based protein ingredients that rival or have improved quality and functionality compared to the traditional animal protein ingredients they may replace. In this review article, we present a detailed and concise summary of the functionality challenges of some plant protein ingredients with associated physical, chemical, and biological processing techniques (traditional and emerging technologies) that have been attempted to enhance them. We cataloged the differences between several studies that seek to address the functionality challenges of selected plant-based protein ingredients without overtly commenting on a general technique that addresses the functionality of all plant-based protein ingredients. Additionally, we elucidated the chemistry behind some of these processing techniques and how they modify the protein structure for improved functionality. Although, many food industries are shifting away from chemical modification of proteins because of the demand for clean label product and the challenge of toxicity associated with scale-up of this technique, so physical and biological techniques are widely being adopted to produce a functional ingredient such as texturized vegetable proteins, hydrolyzed vegetable protein, clean label protein concentrates, de-flavored protein isolates, protein flour, and grits.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12688

Modification of plant proteins for improved functionality: A review

In recent years, the development and application of plant proteins have drawn increasing scientific and industrial interests Pea (Pisum sativum L) is an important source of high-quality vegetable protein in the human diet Its protein components are generally considered hypoallergenic, and many studies have highlighted the health benefits associated with the consumption of pea protein Pea protein and its hydrolysates (pea protein hydrolysates [PPH]) possess health benefits such as antioxidant, antihypertensive, and modulating intestinal bacteria activities, as well as various functional properties, including solubility, water- and oil-holding capacities, and emulsifying, foaming, and gelling properties However, the application of pea protein in the food system is limited due to its poor functional performances Several frequently applied modification methods, including physical, chemical, enzymatic, and combined treatments, have been used for pea protein to improve its functional properties and expand its food applications To date, different applications of pea protein in the food system have been extensively studied, for example, encapsulation for bioactive ingredients, edible films, extruded products and substitution for cereal flours, fats, and animal proteins This article reviews the current status of the knowledge regarding pea protein, focusing on its health benefits, functional properties, and structural modifications, and comprehensively summarizes its potential applications in the food industry

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12573

The health benefits, functional properties, modifications, and applications of pea (Pisum sativum L.) protein: Current status, challenges, and perspectives.

Plant-based proteins as an alternative to synthetic polymers have attracted the interest of the global packaging industry in the last decade due to their biodegradability, sustainability, environmental, and beneficial health claims. This review covers the recent developments in biodegradable packaging such as edible films/coatings and innovative packaging materials based on plant protein sources. The importance, sources, and techno-functional properties of plant-derived proteins for food packaging are discussed. The impact of different additives on the functionality of plant protein-based biodegradable materials is also investigated. In addition, plant protein-based packaging characteristics and their application in food are also introduced. The sustainability, biodegradability, renewability, and appropriate mechanical and techno-functional properties of proteins from plant origin make them an emerging substitute to the conventional synthetic polymers currently used as food packaging. The functional performance of plant protein-based biodegradable materials can be extended or enhanced by incorporating other additives or biopolymers. Bio-packaging materials made from plant-based proteins provide great potential for enhancing food quality and safety, reducing the environmental pollution. Schematic representation of major plant sources with protein components as the origin of biopolymeric packaging materials for applications in food packaging. • Plant-based protein films/coatings provide great potential for enhancing food quality. • Plant-based protein films/coatings are delivery systems for various bioactives. • Blending plant-based protein with nanoparticles improves functionality of coatings/films. • Plant-based protein packaging characteristics and their application in foods are summarized. 

Plant protein-based food packaging films; recent advances in fabrication, characterization, and applications

Proteins are essential components of the human diet. Dietary proteins could be derived from animals and plants. Animal protein, although higher in demand, is generally considered less environmentally sustainable. Therefore, a gradual transition from animal- to plant-based protein food may be desirable to maintain environmental stability, ethical reasons, food affordability, greater food safety, fulfilling higher consumer demand, and combating of protein-energy malnutrition. Due to these reasons, plant-based proteins are steadily gaining popularity, and this upward trend is expected to continue for the next few decades. Plant proteins are a good source of many essential amino acids, vital macronutrients, and are sufficient to achieve complete protein nutrition. The main goal of this review is to provide an overview of plant-based protein that helps sustain a better life for humans and the nutritional quality of plant proteins. Therefore, the present review comprehensively explores the nutritional quality of the plant proteins, their cost-effective extraction and processing technologies, impacts on nutrition, different food wastes as an alternative source of plant protein, and their environmental impact. Furthermore, it focuses on the emerging technologies for improving plant proteins' bioavailability, digestibility, and organoleptic properties, and highlights the aforementioned technological challenges for future research work.

https://www.frontiersin.org/articles/10.3389/fnut.2021.772573/pdf

Sustaining Protein Nutrition Through Plant-Based Foods

Functional properties and structural characteristics of phosphorylated pea protein isolate

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Functional properties and structural characteristics of phosphorylated pea protein isolate