Emerging technologies to improve plant protein functionality with protein-polyphenol interactions

The global demand for plant-based foods has increased interests to new plant-based materials and processing strategies. Plant protein-polyphenol interactions driven by covalent and/or non-covalent bonds are known to impact sensorial, physicochemical, and functional properties of plant-based foods. E...

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Published inTrends in food science & technology Vol. 147; p. 104469
Main Authors Kim, Woojeong, Wang, Yong, Selomulya, Cordelia
Format Journal Article
LanguageEnglish
Published Elsevier Ltd 01.05.2024
Subjects
food industry
Food processing
food science
Plant protein
plant proteins
Polyphenol
polyphenols
polysaccharides
Protein functionality
Protein modification
protein structure
Protein-polyphenol interaction
technology
ultrasonics
Plant protein
Polyphenol
Protein-polyphenol interaction
Food processing
Protein functionality
Protein modification
Online AccessGet full text
ISSN0924-2244
DOI10.1016/j.tifs.2024.104469

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Abstract The global demand for plant-based foods has increased interests to new plant-based materials and processing strategies. Plant protein-polyphenol interactions driven by covalent and/or non-covalent bonds are known to impact sensorial, physicochemical, and functional properties of plant-based foods. Emerging processing technologies have potential to enhance plant protein functionality by promoting protein structural changes owing to plant protein-polyphenol interactions. The latest trends in processing technologies for plant protein-polyphenol interactions and the impact on protein functionality are of interest in food industry. This review highlights plant protein-polyphenol interactions induced by physical and chemical processing technologies and the improvement in functionality of plant proteins subject to changes in protein structure. It presents plant protein-polyphenol interactions subject to protein and polyphenol type, the recent development of physicochemical treatments, examples in food applications, and future research directions. The interaction dynamics between plant proteins and polyphenols are contingent on pH levels and processing technologies. Covalent plant protein-polyphenol conjugates could induce a more significant structural rearrangement of proteins than non-covalent interactions, leading to a greater impact on protein functionality. The addition of polyphenols generally augments protein functionality, often leading to a more unordered and unfolded structure of proteins. Physical and chemical treatments including ultrasound, self-assembly, polysaccharide addition, and combined treatments are promising methods to reinforce plant protein-polyphenol interactions and to improve the protein functionality, advancing the quality, safety, and preservation of nutrients. This critical examination of plant protein-polyphenol interactions provides insights into desirable processing technology of plant proteins in food. [Display omitted] •Plant protein-polyphenol interactions highly depend on pH and processing.•Polyphenol incorporation promotes unfolding of plant proteins.•Physical and chemical treatments reinforce plant protein-polyphenol interactions.•Covalent conjugates impact protein structure more than non-covalent complexes.•Processing of protein-polyphenol interactions hold potential to improve plant protein functionality.
AbstractList The global demand for plant-based foods has increased interests to new plant-based materials and processing strategies. Plant protein-polyphenol interactions driven by covalent and/or non-covalent bonds are known to impact sensorial, physicochemical, and functional properties of plant-based foods. Emerging processing technologies have potential to enhance plant protein functionality by promoting protein structural changes owing to plant protein-polyphenol interactions. The latest trends in processing technologies for plant protein-polyphenol interactions and the impact on protein functionality are of interest in food industry. This review highlights plant protein-polyphenol interactions induced by physical and chemical processing technologies and the improvement in functionality of plant proteins subject to changes in protein structure. It presents plant protein-polyphenol interactions subject to protein and polyphenol type, the recent development of physicochemical treatments, examples in food applications, and future research directions. The interaction dynamics between plant proteins and polyphenols are contingent on pH levels and processing technologies. Covalent plant protein-polyphenol conjugates could induce a more significant structural rearrangement of proteins than non-covalent interactions, leading to a greater impact on protein functionality. The addition of polyphenols generally augments protein functionality, often leading to a more unordered and unfolded structure of proteins. Physical and chemical treatments including ultrasound, self-assembly, polysaccharide addition, and combined treatments are promising methods to reinforce plant protein-polyphenol interactions and to improve the protein functionality, advancing the quality, safety, and preservation of nutrients. This critical examination of plant protein-polyphenol interactions provides insights into desirable processing technology of plant proteins in food.
The global demand for plant-based foods has increased interests to new plant-based materials and processing strategies. Plant protein-polyphenol interactions driven by covalent and/or non-covalent bonds are known to impact sensorial, physicochemical, and functional properties of plant-based foods. Emerging processing technologies have potential to enhance plant protein functionality by promoting protein structural changes owing to plant protein-polyphenol interactions. The latest trends in processing technologies for plant protein-polyphenol interactions and the impact on protein functionality are of interest in food industry. This review highlights plant protein-polyphenol interactions induced by physical and chemical processing technologies and the improvement in functionality of plant proteins subject to changes in protein structure. It presents plant protein-polyphenol interactions subject to protein and polyphenol type, the recent development of physicochemical treatments, examples in food applications, and future research directions. The interaction dynamics between plant proteins and polyphenols are contingent on pH levels and processing technologies. Covalent plant protein-polyphenol conjugates could induce a more significant structural rearrangement of proteins than non-covalent interactions, leading to a greater impact on protein functionality. The addition of polyphenols generally augments protein functionality, often leading to a more unordered and unfolded structure of proteins. Physical and chemical treatments including ultrasound, self-assembly, polysaccharide addition, and combined treatments are promising methods to reinforce plant protein-polyphenol interactions and to improve the protein functionality, advancing the quality, safety, and preservation of nutrients. This critical examination of plant protein-polyphenol interactions provides insights into desirable processing technology of plant proteins in food. [Display omitted] •Plant protein-polyphenol interactions highly depend on pH and processing.•Polyphenol incorporation promotes unfolding of plant proteins.•Physical and chemical treatments reinforce plant protein-polyphenol interactions.•Covalent conjugates impact protein structure more than non-covalent complexes.•Processing of protein-polyphenol interactions hold potential to improve plant protein functionality.
ArticleNumber 104469
Author Selomulya, Cordelia
Wang, Yong
Kim, Woojeong
Author_xml – sequence: 1
  givenname: Woojeong
  orcidid: 0000-0002-8785-3422
  surname: Kim
  fullname: Kim, Woojeong
– sequence: 2
  givenname: Yong
  orcidid: 0000-0003-3744-912X
  surname: Wang
  fullname: Wang, Yong
– sequence: 3
  givenname: Cordelia
  orcidid: 0000-0001-5506-0308
  surname: Selomulya
  fullname: Selomulya, Cordelia
  email: cordelia.selomulya@unsw.edu.au
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Keywords Plant protein
Polyphenol
Protein-polyphenol interaction
Food processing
Protein functionality
Protein modification
Language English
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Snippet The global demand for plant-based foods has increased interests to new plant-based materials and processing strategies. Plant protein-polyphenol interactions...
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SubjectTerms food industry
Food processing
food science
Plant protein
plant proteins
Polyphenol
polyphenols
polysaccharides
Protein functionality
Protein modification
protein structure
Protein-polyphenol interaction
technology
ultrasonics
Title Emerging technologies to improve plant protein functionality with protein-polyphenol interactions
URI https://dx.doi.org/10.1016/j.tifs.2024.104469
https://www.proquest.com/docview/3153702245
Volume 147
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