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Study on the Plant Protein in Food
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Study on the Plant Protein in 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: closed (5 March 2023) | Viewed by 9610

Special Issue Editors

Prof. Dr. Poul Erik Jensen

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Guest Editor
Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg, Denmark
Interests: protein biochemistry; seed proteins; microalgae; enzymes
Dr. Ourania Gouseti

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Guest Editor
Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg, Denmark
Interests: food biotechnology; digestibility; functionality
Dr. Iben Lykke Petersen

E-Mail Website
Guest Editor
Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg, Denmark
Interests: plant proteins; in vitro protein digestibility; antinutrients; plant protein processing

Special Issue Information

Dear Colleagues,

There is increasing interest in the production of plant-based meat and dairy alternatives as they are linked with increased sustainability and health (e.g., the global market of plant-based meat alternatives is expected to reach USD 35.5 billion by 2027, which is triple its value in 2019). For this, the most important plant protein sources are cereals, pseudo-cereals, oilseeds and food legumes, including oilseed legumes. The grains of these crops can be consumed without the enrichment of proteins (e.g., as flours) or after protein enrichment (e.g., as concentrates or isolates). Either way, a thorough understanding of the selected raw materials and their use is required, as processing operations can also affect their physicochemical properties and eventually determine their functionality.

The utilisation of plant proteins for food applications is often challenging due to factors such as their large molecular weight and size, poor solubility in water and suboptimal technofunctional and organoleptic properties. Unlike meat-based proteins, plant proteins are typically complex mixtures with unpredictable behaviour. In addition, they are often considered to be nutritionally inferior compared to animal-based proteins due to their reduced essential amino acid profiles and low digestibility. Research on plant proteins is increasing exponentially, with the aim of understanding the raw materials and improving the quality of meat and dairy analogues for increased consumer acceptance within the relevant psychological, social and cultural context.

Prof. Dr. Poul Erik Jensen
Dr. Ourania Gouseti
Dr. Iben Lykke Petersen
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
  • seed proteins
  • protein functionality
  • protein digestibility
  • techno-functionality
  • proteomics
  • plant protein processing
  • meat and dairy alternatives
  • organoleptic and sensory properties
  • structuring with plant proteins

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Published Papers (3 papers)

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Research

18 pages, 5786 KiB  
Article
Proteomic Analysis of Pecan (Carya illinoinensis) Nut Development
by Kristen Clermont, Charles J. Graham, Steven W. Lloyd, Casey C. Grimm, Jennifer J. Randall and Christopher P. Mattison
Foods 2023, 12(4), 866; https://doi.org/10.3390/foods12040866 - 17 Feb 2023
Cited by 4 | Viewed by 2648
Abstract
Pecan (Carya illinoinensis) nuts are an economically valuable crop native to the United States and Mexico. A proteomic summary from two pecan cultivars at multiple time points was used to compare protein accumulation during pecan kernel development. Patterns of soluble protein [...] Read more.
Pecan (Carya illinoinensis) nuts are an economically valuable crop native to the United States and Mexico. A proteomic summary from two pecan cultivars at multiple time points was used to compare protein accumulation during pecan kernel development. Patterns of soluble protein accumulation were elucidated using qualitative gel-free and label-free mass-spectrometric proteomic analyses and quantitative (label-free) 2-D gel electrophoresis. Two-dimensional (2-D) gel electrophoresis distinguished a total of 1267 protein spots and shotgun proteomics identified 556 proteins. Rapid overall protein accumulation occurred in mid-September during the transition to the dough stage as the cotyledons enlarge within the kernel. Pecan allergens Car i 1 and Car i 2 were first observed to accumulate during the dough stage in late September. While overall protein accumulation increased, the presence of histones diminished during development. Twelve protein spots accumulated differentially based on 2-D gel analysis in the weeklong interval between the dough stage and the transition into a mature kernel, while eleven protein spots were differentially accumulated between the two cultivars. These results provide a foundation for more focused proteomic analyses of pecans that may be used in the future to identify proteins that are important for desirable traits, such as reduced allergen content, improved polyphenol or lipid content, increased tolerance to salinity, biotic stress, seed hardiness, and seed viability. Full article
(This article belongs to the Special Issue Study on the Plant Protein in Food)
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14 pages, 1102 KiB  
Article
Texturized Vegetable Protein as a Source of Protein Fortification of Wheat Buns
by Susanne Bølling Laugesen, Sandra Lenz Dethlefsen, Iben Lykke Petersen and Margit Dall Aaslyng
Foods 2022, 11(22), 3647; https://doi.org/10.3390/foods11223647 - 15 Nov 2022
Viewed by 1981
Abstract
Increasing interest in plant-based proteins is particularly relevant in the food service sector. For specific groups, e.g., older adults, it may be challenging to ensure the consumption of protein of sufficient quality. One way of doing this could be through the fortification of [...] Read more.
Increasing interest in plant-based proteins is particularly relevant in the food service sector. For specific groups, e.g., older adults, it may be challenging to ensure the consumption of protein of sufficient quality. One way of doing this could be through the fortification of a staple food such as bread. This study examined wheat buns, in which 0%, 20%, 35% and 50% of the flour was replaced with three different milled texturized vegetable proteins (TVP) of different plant protein combinations. Sensory and baking qualities were evaluated through sensory profiling and measurements of rising ability, baking loss, protein content and colour. An expert assessment and a robustness test were conducted to evaluate potential use in the food service sector. By substituting 35% of the wheat flour with milled TVP, it was possible to increase the protein content of the buns by 83% (up to 25% of DM) and still maintain an acceptable quality. The different TVPs showed that pea and faba bean or pea, faba bean and quinoa were more suitable in bread fortification than pea, faba bean and hemp. The study demonstrates the potential for producing quality bread for people who need a high protein intake in all their meals. Full article
(This article belongs to the Special Issue Study on the Plant Protein in Food)
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22 pages, 2621 KiB  
Article
Lentil-Based Yogurt Alternatives Fermented with Multifunctional Strains of Lactic Acid Bacteria—Techno-Functional, Microbiological, and Sensory Characteristics
by Theresa Boeck, Lilit Ispiryan, Andrea Hoehnel, Aylin W. Sahin, Aidan Coffey, Emanuele Zannini and Elke K. Arendt
Foods 2022, 11(14), 2013; https://doi.org/10.3390/foods11142013 - 7 Jul 2022
Cited by 11 | Viewed by 4262
Abstract
A milk-alternative produced from lentil protein isolate was fermented with three multifunctional strains of lactic acid bacteria, Leuconostoc citreum TR116, Leuconostoc pseudomesenteroides MP070, and Lacticaseibacillus paracasei FST 6.1. As a control, a commercial starter culture containing Streptococcus thermophilus was used. The metabolic performance [...] Read more.
A milk-alternative produced from lentil protein isolate was fermented with three multifunctional strains of lactic acid bacteria, Leuconostoc citreum TR116, Leuconostoc pseudomesenteroides MP070, and Lacticaseibacillus paracasei FST 6.1. As a control, a commercial starter culture containing Streptococcus thermophilus was used. The metabolic performance of these strains and the techno-functional properties of the resulting yogurt alternatives (YA) were studied. Microbial growth was evaluated by cell counts, acidification, and carbohydrate metabolization. The structure of the YA was investigated by textural and rheological analyses and confocal laser scanning microscopy (CLSM). Production of antifungal compounds, the influence of fermentation on the content of FODMAPs, and typical metabolites were analyzed, and a sensory analysis was performed. The results revealed an exponential microbial growth in the lentil base substrate supported by typical acidification, which indicates a suitable environment for the selected strains. The resulting YA showed a gel-like texture typical for non-stirred yogurts, and high water holding capacity. The tested strains produced much higher levels of antifungal phenolic compounds than the commercial control and are therefore promising candidates as adjunct cultures for shelf-life extension. The Leuconostoc strains produced mannitol from fructose and could thus be applied in sugar-reduced YA. Preliminary sensory analysis showed high acceptance for YA produced with Lacticaseibacillus paracasei FST 6.1, and a yogurt-like flavor not statistically different to that produced by the control. Overall, each tested strain possessed promising functionalities with great potential for application in fermented plant-based dairy-alternatives. Full article
(This article belongs to the Special Issue Study on the Plant Protein in Food)
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