Opportunities and challenges of plant proteins as functional ingredients for food production

• 成果类型: Article
• 署名作者: Etzbach, Lara; Gola, Susanne; Kuellmer, Fabian; Acir, Ismail-Hakki; Wohlt, Daria; Ignatzy, Laura Melanie; Bader-Mittermaier, Stephanie; Schweiggert-Weisz, Ute
• 署名单位: University of Bonn; Fraunhofer Gesellschaft; Fraunhofer Germany; Fraunhofer Process Engineering & Packaging; Technical University of Munich
• 刊物名称: PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA
• ISSN/ISSBN: 0027-10621
• DOI: 10.1073/pnas.2319019121
• 发表日期: 2024-12-10
• 关键词: dry fractionation; amino-acids; pea; digestibility; adsorption; enrichment; globulins; QUALITY; IMPACT; starch

摘要

Consumer interest in meat and dairy alternatives drives demand for plant- based protein ingredients. While soy and gluten dominate the market, there is a trend to explore alternative crops for functional ingredient production. The multitude of ingredients poses challenges for food manufacturers in selecting the right protein. We investigated 61 commercially available protein ingredients from various sources, categorizing them based on their protein content into protein- rich flours (protein content less than 50%), protein concentrates (protein content between 50% and 80%), and protein isolates (protein content higher than 80%). Methionine, cysteine, and lysine were decisive for the amino acid score, which even varied between ingredients produced from the same raw material. Such differences were also observed in the protein solubility profiles, characterized by their raw material-specific protein pattern. By focusing on soy, pea, and fava bean ingredients, the broad spectra of emulsifying and foaming properties were illustrated. These ranged from non-emulsifying and non-foaming to high emulsifying capacities of 737 mL/g ingredient and foaming activities of 2,278%, accompanied by a foam stability of 100%. Additionally, we demonstrated that the functionality of ingredients obtained from different batches could vary by up to 24% relative SD. Protein solubility, powder wettability, color, and particle size were determined as key properties for the differentiation of soy, pea, and fava bean protein ingredients by principal component analysis. In our study conclusion, we propose essential measures for overcoming challenges in protein ingredient production and utilization to realize their full potential in fostering sustainable and innovative plant- based food production.