{"title":"Unconventional sources of vegetable proteins: technological properties","authors":"Baochen Fang, Zhicheng Peng, Bingcan Chen, Jiajia Rao","doi":"10.1016/j.cofs.2024.101150","DOIUrl":null,"url":null,"abstract":"<div><p>In recent years, scientists have shown a growing interest in exploring new plant protein sources to align with market trends and address the nutritional needs of the expanding global population. This article reviews the isolation and functional properties of unconventional vegetable protein (UVP) derived from various plant sources, including vegetable and fruit leaves, roots, and stems. Among these, stands out as the most extensively investigated UVP, characterized by a predominant protein composition of Rubisco. In general, UVPs are isolated from the by-products of postharvest and/or the industrial processing line through chemical, biochemical, physical, and their combination. However, further research is needed to refine the production of UVPs with enhanced functionalities. The article provides up-to-date insights into the potential application of UVP as a functional food ingredient.</p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":null,"pages":null},"PeriodicalIF":8.9000,"publicationDate":"2024-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Current Opinion in Food Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2214799324000286","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
In recent years, scientists have shown a growing interest in exploring new plant protein sources to align with market trends and address the nutritional needs of the expanding global population. This article reviews the isolation and functional properties of unconventional vegetable protein (UVP) derived from various plant sources, including vegetable and fruit leaves, roots, and stems. Among these, stands out as the most extensively investigated UVP, characterized by a predominant protein composition of Rubisco. In general, UVPs are isolated from the by-products of postharvest and/or the industrial processing line through chemical, biochemical, physical, and their combination. However, further research is needed to refine the production of UVPs with enhanced functionalities. The article provides up-to-date insights into the potential application of UVP as a functional food ingredient.
期刊介绍：
Current Opinion in Food Science specifically provides expert views on current advances in food science in a clear and readable format. It also evaluates the most noteworthy papers from original publications, annotated by experts.
Key Features:
Expert Views on Current Advances: Clear and readable insights from experts in the field regarding current advances in food science.
Evaluation of Noteworthy Papers: Annotated evaluations of the most interesting papers from the extensive array of original publications.
Themed Sections: The subject of food science is divided into themed sections, each reviewed once a year.
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