{"title":"Modification of plant proteins as alternatives to animal proteins: a review","authors":"Sang-Jin Ye, Hyun-Jin Park, Moo-Yeol Baik","doi":"10.1007/s10068-024-01705-x","DOIUrl":null,"url":null,"abstract":"<div><p>Plant-based proteins have gained significant attention as alternatives to animal proteins due to health benefits and environmental sustainability. In response, various plant-based products have been developed. Proteins are crucial not only for nutrition but also for their technical functional properties in food processing, such as stabilization, emulsification, foaming, and gelling. These functional properties depend on protein structure, composition, and interactions with other food components. To enhance these properties, extensive research has focused on modifying plant protein structures through physical, chemical, and enzymatic methods. This review covers the mechanisms of protein modification by different processing methods and suggests the possibility of new synergistic effects through sequential double or triple modification techniques. These advances aim to improve the technological performance of plant proteins in various food applications as alternatives of animal proteins.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 2","pages":"349 - 363"},"PeriodicalIF":3.1000,"publicationDate":"2024-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s10068-024-01705-x","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Plant-based proteins have gained significant attention as alternatives to animal proteins due to health benefits and environmental sustainability. In response, various plant-based products have been developed. Proteins are crucial not only for nutrition but also for their technical functional properties in food processing, such as stabilization, emulsification, foaming, and gelling. These functional properties depend on protein structure, composition, and interactions with other food components. To enhance these properties, extensive research has focused on modifying plant protein structures through physical, chemical, and enzymatic methods. This review covers the mechanisms of protein modification by different processing methods and suggests the possibility of new synergistic effects through sequential double or triple modification techniques. These advances aim to improve the technological performance of plant proteins in various food applications as alternatives of animal proteins.
期刊介绍：
The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.
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