Modification of plant proteins as alternatives to animal proteins: a review

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.