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

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, chi...