Toward Diverse Plant Proteins for Food Innovation

• Published in: Advanced science 2024-10, Vol.11 (38), p.e2408150-n/a
• Main Authors: Kim, Woojeong, Yiu, Canice Chun‐Yin, Wang, Yong, Zhou, Weibiao, Selomulya, Cordelia
• Format: Article
• Language: English
• Subjects: Amino acids; Barley; Cultivars; food application; functional properties; Land use; Molecular structure; Oilseeds; plant protein; Plant-based foods; Precipitation; protein interaction; protein structure; Proteins; Rice
• ISSN: 2198-3844; 2198-3844
• DOI: 10.1002/advs.202408150

This review highlights the development of plant proteins from a wide variety of sources, as most of the research and development efforts to date have been limited to a few sources including soy, chickpea, wheat, and pea. The native structure of plant proteins during production and their impact on food colloids including emulsions, foams, and gels are considered in relation to their fundamental properties, while highlighting the recent developments in the production and processing technologies with regard to their impacts on the molecular properties and aggregation of the proteins. The ability to quantify structural, morphological, and rheological properties can provide a better understanding of the roles of plant proteins in food systems. The applications of plant proteins as dairy and meat alternatives are discussed from the perspective of food structure formation. Future directions on the processing of plant proteins and potential applications are outlined to encourage the generation of more diverse plant‐based products. Plant proteins are high‐quality materials to form food structure and to replace meat and dairy counterparts. This comprehensive review outlines molecular structure, processing, and application of plant proteins from diverse biological sources highlighting their techno‐functional properties. Their structure in food systems, fundamental properties, and future directions are also provided offering guidance for assorted plant‐based product production.