Functional Characterization of Plant-Based Proteins
Summary
Functional characterisation of plant-based proteins is key to understanding and optimising their behaviour in food and industrial applications. It involves examining molecular structure, physicochemical properties and interactions that determine solubility, gelation, emulsification and foaming, as well as nutritional digestibility. Advances in extraction and purification techniques, paired with analytical methods such as rheology, spectroscopy and proteomics, have revealed how pH, temperature, ionic strength and processing influence protein conformation and surface activity. Such insights support the design of meat analogues, dairy alternatives, bioplastics and health-promoting ingredients. Global efforts now focus on underutilised crops, sustainable fractionation and tailoring functional profiles via enzymatic modification or complexation with polysaccharides to enhance performance and nutritional value.
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Functional Characterization of Plant-Based Proteins publication trend
The graph below shows the total number of articles in functional characterization of plant-based proteins across all publications each year (not limited to Nature Index journals).
Technical terms
Solubility: The capacity of a protein to dissolve in a solvent, affecting clarity and texture in formulations.
Emulsifying capacity: The ability of a protein to adsorb at oil–water interfaces and stabilise emulsions against phase separation.
Foaming capacity: The extent to which a protein can incorporate and stabilise air bubbles in a liquid matrix.
Proteomics: The large-scale analysis of protein composition, structure and function, typically using mass spectrometry.
Enzymatic hydrolysis: The controlled cleavage of peptide bonds by specific enzymes to alter protein functionality and digestibility.
References
- Plant-based proteins: advanced extraction technologies, interactions, physicochemical and functional properties, food and related applications, and health benefits. Critical Reviews in Food Science and Nutrition (2023).
- Pigeon Pea, An Emerging Source of Plant-Based Proteins. ACS Food Science & Technology (2023).
- Two-step process for gossypol reduction and protein enhancement in cottonseed kernel powder. Biomass Conversion and Biorefinery (2024).
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