Functional Performance of Plant Proteins

• Published in: Foods Vol. 11; no. 4; p. 594
• Main Authors: Ma, Kai Kai, Greis, Maija, Lu, Jiakai, Nolden, Alissa A., McClements, David Julian, Kinchla, Amanda J.
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 18.02.2022; MDPI
• Subjects: Allergenicity; Biopolymer denaturation; Chickpeas; computers; Consumers; Cultivars; Drying; Foaming; Food; Food plants; Food science; functional properties; Genotypes; Gluten; Ingredients; legume protein; Legumes; meat analogs; Nutrient content; oils; peas; Performance prediction; Physicochemical properties; plant proteins; plant-based diet; Plant-based foods; protein content; Protein denaturation; protein isolates; protein solubility; Protein sources; Proteins; pulse proteins; Review; Solubility; Structure-activity relationships; Veganism; Vegetarianism; functional properties; plant-based foods; pulse proteins; legume protein; protein isolates; meat analogs; plant proteins
• DOI: 10.3390/foods11040594
• ISSN: 2304-8158

Increasingly, consumers are moving towards a more plant-based diet. However, some consumers are avoiding common plant proteins such as soy and gluten due to their potential allergenicity. Therefore, alternative protein sources are being explored as functional ingredients in foods, including pea, chickpea, and other legume proteins. The factors affecting the functional performance of plant proteins are outlined, including cultivars, genotypes, extraction and drying methods, protein level, and preparation methods (commercial versus laboratory). Current methods to characterize protein functionality are highlighted, including water and oil holding capacity, protein solubility, emulsifying, foaming, and gelling properties. We propose a series of analytical tests to better predict plant protein performance in foods. Representative applications are discussed to demonstrate how the functional attributes of plant proteins affect the physicochemical properties of plant-based foods. Increasing the protein content of plant protein ingredients enhances their water and oil holding capacity and foaming stability. Industrially produced plant proteins often have lower solubility and worse functionality than laboratory-produced ones due to protein denaturation and aggregation during commercial isolation processes. To better predict the functional performance of plant proteins, it would be useful to use computer modeling approaches, such as quantitative structural activity relationships (QSAR).