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Foods
Special Issues
Proteins from Plants or Animals: Enriching the Characteristics of Food
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Proteins from Plants or Animals: Enriching the Characteristics of Food

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".

Deadline for manuscript submissions: 20 May 2025 | Viewed by 4309

Special Issue Editors

Dr. Zhiyang Du

E-Mail Website
Guest Editor
College of Food Science and Engineering, Jilin University, Changchun 130062, China
Interests: digestion and absorption mechanism of bioactive peptides in human intestine; controlled and targeted release of food proteins; emulsion-based delivery system for delivery of oil-soluble bioactive compounds; role and mechanism of food carriers loaded with bioactive compounds in health regulation
Dr. Long Ding

E-Mail Website
Guest Editor
College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
Interests: identification; mechanism; digestion and absorption of food-derived bioactive peptides

Special Issue Information

Dear Colleagues,

This Special Issue on the protein from plants and animals explores the latest research developments related to these dietary components' extraction, characterization, application, and enrichment. Proteins in the human diet from plants and animals are all broadly recognized as having health benefits (providing essential amino acids, satisfying metabolic requirements for amino acids and nitrogen, and maintaining an intestinal flora balance) and technological functionality, such as emulsification, foaming, and gelling, which gives food their appealing nutritional and texture/sensory attributes.

This Special Issue aims to showcase cutting-edge research on the enrichment of the nutritional and technological functionality of proteins from plants and animals, with a particular emphasis on improving physical, chemical, and/or biochemical treatments for the protein alone or in combination with other components. In addition, studies in which two or more plant/animal proteins are consumed together to provide essential amino acids, address structural barriers to improve bioaccessibility and bioavailability, or eliminate allergenicity are also strongly welcomed.

This Special Issue invites original research articles, reviews, and short communications highlighting recent advances in this rapidly evolving field.

Dr. Zhiyang Du
Dr. Long Ding
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • plant proteins
  • animal proteins
  • protein modification
  • protein nutrition
  • protein functionality

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Published Papers (3 papers)

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Research

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21 pages, 1896 KiB  
Article
Microalga Nannochloropsis gaditana as a Sustainable Source of Bioactive Peptides: A Proteomic and In Silico Approach
by Samuel Paterson, Laura Alonso-Pintre, Esperanza Morato-López, Sandra González de la Fuente, Pilar Gómez-Cortés and Blanca Hernández-Ledesma
Foods 2025, 14(2), 252; https://doi.org/10.3390/foods14020252 - 14 Jan 2025
Cited by 1 | Viewed by 1286
Abstract
The impact of the world’s growing population on food systems and the role of dietary patterns in the management of non-communicable diseases underscore the need to explore sustainable and dietary protein sources. Although microalgae have stood out as alternative sources of proteins and [...] Read more.
The impact of the world’s growing population on food systems and the role of dietary patterns in the management of non-communicable diseases underscore the need to explore sustainable and dietary protein sources. Although microalgae have stood out as alternative sources of proteins and bioactive peptides, some species such as Nannochloropsis gaditana remain unexplored. This study aimed to characterize N. gaditana’s proteome and evaluate its potential as a source of bioactive peptides by using an in silico approach. A total of 1955 proteins were identified and classified into functional groups of cellular components, molecular functions, and biological processes. In silico gastrointestinal digestion of identified proteins demonstrated that 202 hydrophobic and low-molecular-size peptides with potential bioactivity were released. Among them, 27 exhibited theorical antioxidant, antihypertensive, antidiabetic, anti-inflammatory, and/or antimicrobial activities. Seven of twenty-seven peptides showed ≥20% intestinal absorption, suggesting potential systemic effects, while the rest could act at local level. Molecular docking demonstrated strong affinities with key enzymes such as MPO, ACE, and DPPIV. Resistance to the digestion, capacity to be absorbed, and multifunctionality were demonstrated for peptide FIPGL. This study highlights N. gaditana’s potential as a sustainable source of novel potential bioactive peptides with promising local and systemic biological effects. Full article
(This article belongs to the Special Issue Proteins from Plants or Animals: Enriching the Characteristics of Food)
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13 pages, 10516 KiB  
Article
Characteristics of Umami Taste of Soy Sauce Using Electronic Tongue, Amino Acid Analyzer, and MALDI−TOF MS
by Ting Cai, Nan Hai, Peng Guo, Zhi Feng, Yu Zhang, Jing Wang, Zhipeng Yu, Huan Liu and Long Ding
Foods 2024, 13(14), 2242; https://doi.org/10.3390/foods13142242 - 16 Jul 2024
Cited by 2 | Viewed by 1972
Abstract
The objective of this study was to investigate the umami characteristics of soy sauce using electronic tongue evaluation and amino acid composition and matrix-assisted laser desorption ionization–time of flight mass spectrometry (MALDI−TOF MS) analysis. The soy sauce peptides were isolated from soy sauce [...] Read more.
The objective of this study was to investigate the umami characteristics of soy sauce using electronic tongue evaluation and amino acid composition and matrix-assisted laser desorption ionization–time of flight mass spectrometry (MALDI−TOF MS) analysis. The soy sauce peptides were isolated from soy sauce using XAD−16 macroporous resin combined with ethanol solution. The results showed that the soy sauce peptide fraction eluted by 60% ethanol (SS−60%) exhibited a prominent umami taste, and the umami scores were highly positively correlated with the amino acid nitrogen contents of soy sauces. The umami scores of SS−60% were significantly positively correlated with the contents of free amino acids. Especially, Phe showed the highest positive correlation with the umami scores. In addition, five characteristic ion peaks with m/z at 499, 561, 643, 649, and 855 were identified in the peptide mass fingerprinting. Therefore, this study provides new insights into the umami characteristics for the taste evaluation and reality identification of soy sauce. Full article
(This article belongs to the Special Issue Proteins from Plants or Animals: Enriching the Characteristics of Food)
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Review

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18 pages, 670 KiB  
Review
Unlocking the Functional and Nutritional Potential of Microalgae Proteins in Food Systems: A Narrative Review
by José A. M. Prates
Foods 2025, 14(9), 1524; https://doi.org/10.3390/foods14091524 - 26 Apr 2025
Viewed by 258
Abstract
As the global demand for sustainable, nutrient-rich protein sources intensifies, microalgae have emerged as a promising alternative due to their unique biochemical, environmental, and functional properties. This narrative review synthesises the nutritional value, protein composition, functional behaviour, processing technologies, and food applications of [...] Read more.
As the global demand for sustainable, nutrient-rich protein sources intensifies, microalgae have emerged as a promising alternative due to their unique biochemical, environmental, and functional properties. This narrative review synthesises the nutritional value, protein composition, functional behaviour, processing technologies, and food applications of microalgae proteins. A literature search was conducted using PubMed, Scopus, and Web of Science, with keywords including “microalgae proteins”, “nutritional value”, “functional properties”, and “alternative protein sources”. Priority was given to peer-reviewed articles from the past decade that addressed nutritional quality, extraction methods, and food applications. Key species, Spirulina, Chlorella, Nannochloropsis, and Haematococcus, are highlighted for their high protein content (up to 70% dry weight), complete amino acid profiles, and rich bioactive compound content. Microalgae proteins show excellent solubility, emulsification, gelation, and foaming abilities, enabling use in dairy alternatives, baked goods, snacks, and 3D-printed foods. Advances in extraction, purification, and protein modification have improved their functionality, while cultivation on non-arable land and integration into circular biorefineries enhance sustainability. Remaining challenges include scalability, sensory optimisation, and regulatory clarity. Future studies should focus on improving sensory acceptance, optimising cost-effective processing, and expanding consumer awareness. Overall, microalgae proteins offer a robust and eco-efficient solution to meet global nutrition and sustainability goals. Full article
(This article belongs to the Special Issue Proteins from Plants or Animals: Enriching the Characteristics of Food)
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