Effect of Processing on the Structure, Techno-Functional Properties and Nutritional Quality of Animal- and Plant-Based Food Proteins
The processing of animal- and plant-based food proteins significantly impacts their structure, techno-functional properties, and nutritional quality. Techniques such as heating, extrusion, fermentation, and enzymatic hydrolysis alter protein conformation, leading to changes in solubility, emulsifica...
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| Materyal Türü: | Online |
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| Dil: | İngilizce |
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MDPI - Multidisciplinary Digital Publishing Institute
2025
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| Online Erişim: | ONIX_20250812T110751_9783725835850_84 |
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| collection | Directory of Open Access Books |
| description | The processing of animal- and plant-based food proteins significantly impacts their structure, techno-functional properties, and nutritional quality. Techniques such as heating, extrusion, fermentation, and enzymatic hydrolysis alter protein conformation, leading to changes in solubility, emulsification, foaming, and gelation properties. For instance, heat treatment can denature proteins, improving digestibility but potentially reducing certain functional properties. Extrusion enhances texturization, making plant proteins more meat-like, while fermentation can improve bioavailability and reduce anti-nutritional factors in plant proteins. However, excessive processing may lead to the loss of essential amino acids or the formation of harmful compounds, such as advanced glycation end products (AGEs). Animal proteins generally exhibit higher stability during processing, whereas plant proteins may require additional modifications to achieve the desired functionalities. Balancing processing conditions is crucial to optimize both the techno-functional and nutritional attributes of proteins, ensuring they meet consumer demands for health, sustainability, and sensory appeal. |
| format | Online |
| id | doab-20.500.12854ir-165328 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2025 |
| publishDateRange | 2025 |
| publishDateSort | 2025 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-1653282025-08-12T09:21:31Z Effect of Processing on the Structure, Techno-Functional Properties and Nutritional Quality of Animal- and Plant-Based Food Proteins Raak, Norbert Roman, Laura Li, Ruifen pea protein isolate salt extraction pH extraction ultrafiltration benchtop versus pilot plant production protein structure and functionality ultrasonic treatment alkaline extraction solubility foaming stability foaming capacity oxidative modification mechanism walnut protein isolates LC-MS/MS identification aggregates digestion products protein fat replacer fat mimic microparticulation microgels thermomechanical treatment complex coacervation ionic strength proteins desalting membrane filtration microfiltration casein micelles milk protein concentrate transmembrane pressure whey protein depletion meat analogues plant protein rheology Lissajous plot anisotropy 16S rRNA sequencing diet popped amaranth gut microbiota short-chain fatty acids lentil proteins plant proteins in-line high-shear mixer functional properties plant-based drinks storage free amino acids proteolysis color shelf-life high-moisture extrusion fibrous structuring meat analogue protein texturization plant-based n/a The processing of animal- and plant-based food proteins significantly impacts their structure, techno-functional properties, and nutritional quality. Techniques such as heating, extrusion, fermentation, and enzymatic hydrolysis alter protein conformation, leading to changes in solubility, emulsification, foaming, and gelation properties. For instance, heat treatment can denature proteins, improving digestibility but potentially reducing certain functional properties. Extrusion enhances texturization, making plant proteins more meat-like, while fermentation can improve bioavailability and reduce anti-nutritional factors in plant proteins. However, excessive processing may lead to the loss of essential amino acids or the formation of harmful compounds, such as advanced glycation end products (AGEs). Animal proteins generally exhibit higher stability during processing, whereas plant proteins may require additional modifications to achieve the desired functionalities. Balancing processing conditions is crucial to optimize both the techno-functional and nutritional attributes of proteins, ensuring they meet consumer demands for health, sustainability, and sensory appeal. 2025-08-12T09:21:29Z 2025-08-12T09:21:29Z 2025 book ONIX_20250812T110751_9783725835850_84 9783725835850 9783725835867 https://directory.doabooks.org/handle/20.500.12854/165328 eng image/jpeg Attribution 4.0 International https://mdpi.com/books https://mdpi.com/books/pdfview/book/10774 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-7258-3586-7 10.3390/books978-3-7258-3586-7 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783725835850 9783725835867 192 open access |
| spellingShingle | pea protein isolate salt extraction pH extraction ultrafiltration benchtop versus pilot plant production protein structure and functionality ultrasonic treatment alkaline extraction solubility foaming stability foaming capacity oxidative modification mechanism walnut protein isolates LC-MS/MS identification aggregates digestion products protein fat replacer fat mimic microparticulation microgels thermomechanical treatment complex coacervation ionic strength proteins desalting membrane filtration microfiltration casein micelles milk protein concentrate transmembrane pressure whey protein depletion meat analogues plant protein rheology Lissajous plot anisotropy 16S rRNA sequencing diet popped amaranth gut microbiota short-chain fatty acids lentil proteins plant proteins in-line high-shear mixer functional properties plant-based drinks storage free amino acids proteolysis color shelf-life high-moisture extrusion fibrous structuring meat analogue protein texturization plant-based n/a Effect of Processing on the Structure, Techno-Functional Properties and Nutritional Quality of Animal- and Plant-Based Food Proteins |
| title | Effect of Processing on the Structure, Techno-Functional Properties and Nutritional Quality of Animal- and Plant-Based Food Proteins |
| title_full | Effect of Processing on the Structure, Techno-Functional Properties and Nutritional Quality of Animal- and Plant-Based Food Proteins |
| title_fullStr | Effect of Processing on the Structure, Techno-Functional Properties and Nutritional Quality of Animal- and Plant-Based Food Proteins |
| title_full_unstemmed | Effect of Processing on the Structure, Techno-Functional Properties and Nutritional Quality of Animal- and Plant-Based Food Proteins |
| title_short | Effect of Processing on the Structure, Techno-Functional Properties and Nutritional Quality of Animal- and Plant-Based Food Proteins |
| title_sort | effect of processing on the structure techno functional properties and nutritional quality of animal and plant based food proteins |
| topic | pea protein isolate salt extraction pH extraction ultrafiltration benchtop versus pilot plant production protein structure and functionality ultrasonic treatment alkaline extraction solubility foaming stability foaming capacity oxidative modification mechanism walnut protein isolates LC-MS/MS identification aggregates digestion products protein fat replacer fat mimic microparticulation microgels thermomechanical treatment complex coacervation ionic strength proteins desalting membrane filtration microfiltration casein micelles milk protein concentrate transmembrane pressure whey protein depletion meat analogues plant protein rheology Lissajous plot anisotropy 16S rRNA sequencing diet popped amaranth gut microbiota short-chain fatty acids lentil proteins plant proteins in-line high-shear mixer functional properties plant-based drinks storage free amino acids proteolysis color shelf-life high-moisture extrusion fibrous structuring meat analogue protein texturization plant-based n/a |
| topic_facet | pea protein isolate salt extraction pH extraction ultrafiltration benchtop versus pilot plant production protein structure and functionality ultrasonic treatment alkaline extraction solubility foaming stability foaming capacity oxidative modification mechanism walnut protein isolates LC-MS/MS identification aggregates digestion products protein fat replacer fat mimic microparticulation microgels thermomechanical treatment complex coacervation ionic strength proteins desalting membrane filtration microfiltration casein micelles milk protein concentrate transmembrane pressure whey protein depletion meat analogues plant protein rheology Lissajous plot anisotropy 16S rRNA sequencing diet popped amaranth gut microbiota short-chain fatty acids lentil proteins plant proteins in-line high-shear mixer functional properties plant-based drinks storage free amino acids proteolysis color shelf-life high-moisture extrusion fibrous structuring meat analogue protein texturization plant-based n/a |
| url | ONIX_20250812T110751_9783725835850_84 |