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Influence of Emerging Technologies on the Utilization of Plant Proteins
Protein from plant sources is claimed alternatives to animal sources in the human diet. Suitable protein sources need high protein digestibility and amino acid bioavailability. In terms of protein functionality and food applications, they also need high-quality attributes, such as solubility, gellin...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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Frontiers Media S.A.
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8873936/ https://www.ncbi.nlm.nih.gov/pubmed/35223951 http://dx.doi.org/10.3389/fnut.2022.809058 |
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author | Sá, Amanda Gomes Almeida Laurindo, João Borges Moreno, Yara Maria Franco Carciofi, Bruno Augusto Mattar |
author_facet | Sá, Amanda Gomes Almeida Laurindo, João Borges Moreno, Yara Maria Franco Carciofi, Bruno Augusto Mattar |
author_sort | Sá, Amanda Gomes Almeida |
collection | PubMed |
description | Protein from plant sources is claimed alternatives to animal sources in the human diet. Suitable protein sources need high protein digestibility and amino acid bioavailability. In terms of protein functionality and food applications, they also need high-quality attributes, such as solubility, gelling, water- and oil-holding capacities, emulsifying, and foaming. Thermal processing can improve the nutritional quality of plants with some disadvantages, like reducing the assimilation of micronutrients (vitamins and minerals). Emerging technologies—such as ultrasound, high-pressure, ohmic heating, microwave, pulsed electric field, cold plasma, and enzymatic processes—can overcome those disadvantages. Recent studies demonstrate their enormous potential to improve protein techno-functional properties, protein quality, and decrease protein allergenicity. However, the literature lacks a broader evaluation, including protein digestibility, industrial-scale optimization, and exploring applications to these alternative protein sources. |
format | Online Article Text |
id | pubmed-8873936 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | Frontiers Media S.A. |
record_format | MEDLINE/PubMed |
spelling | pubmed-88739362022-02-26 Influence of Emerging Technologies on the Utilization of Plant Proteins Sá, Amanda Gomes Almeida Laurindo, João Borges Moreno, Yara Maria Franco Carciofi, Bruno Augusto Mattar Front Nutr Nutrition Protein from plant sources is claimed alternatives to animal sources in the human diet. Suitable protein sources need high protein digestibility and amino acid bioavailability. In terms of protein functionality and food applications, they also need high-quality attributes, such as solubility, gelling, water- and oil-holding capacities, emulsifying, and foaming. Thermal processing can improve the nutritional quality of plants with some disadvantages, like reducing the assimilation of micronutrients (vitamins and minerals). Emerging technologies—such as ultrasound, high-pressure, ohmic heating, microwave, pulsed electric field, cold plasma, and enzymatic processes—can overcome those disadvantages. Recent studies demonstrate their enormous potential to improve protein techno-functional properties, protein quality, and decrease protein allergenicity. However, the literature lacks a broader evaluation, including protein digestibility, industrial-scale optimization, and exploring applications to these alternative protein sources. Frontiers Media S.A. 2022-02-11 /pmc/articles/PMC8873936/ /pubmed/35223951 http://dx.doi.org/10.3389/fnut.2022.809058 Text en Copyright © 2022 Sá, Laurindo, Moreno and Carciofi. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. |
spellingShingle | Nutrition Sá, Amanda Gomes Almeida Laurindo, João Borges Moreno, Yara Maria Franco Carciofi, Bruno Augusto Mattar Influence of Emerging Technologies on the Utilization of Plant Proteins |
title | Influence of Emerging Technologies on the Utilization of Plant Proteins |
title_full | Influence of Emerging Technologies on the Utilization of Plant Proteins |
title_fullStr | Influence of Emerging Technologies on the Utilization of Plant Proteins |
title_full_unstemmed | Influence of Emerging Technologies on the Utilization of Plant Proteins |
title_short | Influence of Emerging Technologies on the Utilization of Plant Proteins |
title_sort | influence of emerging technologies on the utilization of plant proteins |
topic | Nutrition |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8873936/ https://www.ncbi.nlm.nih.gov/pubmed/35223951 http://dx.doi.org/10.3389/fnut.2022.809058 |
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