Etzbach, L., Gola, S., Küllmer, F., Acir, I.-H. Wohlt, D., Ignatzy, L.M., Bader-Mittermaier, S., Schweiggert-Weisz, U. (2024) Opportunities and Challenges of Plant Proteins as Functional Ingredients for Food Production. PNAS – Special Issue ‘Sustainability of animal-sourced foods and plant-based alternatives’ , 121, 50, e2319019121.
https://doi.org/10.1073/pnas.2319019121
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Short Summary:
Driven by growing consumer interest in meat and dairy alternatives, this study examined 61 different plant-based protein ingredients, classifying them according to protein content (flours, concentrates, and isolates). Results showed that methionine, cysteine, and lysine are critical for the amino acid score, which varied even among ingredients made from the same crop. Wide differences were also observed in functional properties such as emulsification and foaming (e.g., non-foaming to high foaming of 2,278%). Additionally, ingredients from different batches exhibited up to 24% variation in functionality. By analyzing key properties like protein solubility, powder wettability, color, and particle size, the researchers highlighted the challenges and opportunities for optimizing plant-based protein ingredients from soy, pea, and fava bean. The study concludes with recommendations for improving both production and application to advance sustainable, innovative plant-based foods.