Emerging Technologies for Modifying Plant-Based Proteins

Dear Colleagues,

With an estimated world population of 9.7 billion by the year 2050 (United Nations, 2019) and, consequently, with a greater demand for protein sources in the coming years, one of the great challenges the food industry faces is to ensure that protein sources are made available in an accessible, healthy and environmentally responsible way.

Vegetable proteins, in their natural form, are characterized by having considerable nutritional value, low allergenicity (with some exceptions), low production cost, and unique techno-functional properties. Their consumption is also associated with a healthier diet and their cultivation and processing procedures impart less environmental impact. Available in numerous food sources and often in high quantities, vegetable proteins are found mainly in legumes (peas, beans, soybeans), cereals (wheat, corn, rice), oilseeds (flaxseed, chia, sunflower seed, sesame), and leaves (moringa, kale, spinach), among other foods. However, despite the numerous desirable characteristics, plant proteins still show characteristics that lead to underutilization in human food, probably due to their lower nutritional value or inferior techno-functional properties compared to proteins from animal sources.

However, different modification methods, such as chemical, physical, and enzymatic methods, can be employed to improve the nutritional and techno-functional properties of these proteins. Among the physical technologies are high isostatic pressure (API) and high dynamic pressure (APD), pulsed electric field, UV, microwave, and ultrasound. In this way, modifications to their structures and functionalities can adapt their properties to the needs of the industry or even the consumers.

This Special Issue highlights advanced techniques for modifying plant-derived proteins to improve their nutritional quality and techno-functional properties. It welcomes research on novel processing and enzymatic methods, structure–function insights, and sustainability assessments. The Special Issue aims to advance the fundamental science and sustainable application of plant proteins.

Prof. Dr. Marcelo Cristianini
Guest Editor

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