Food proteins from plants and fungi. (April 2020)

• Record Type: Journal Article
• Authors: Schweiggert-Weisz, Ute; Eisner, Peter; Bader-Mittermaier, Stephanie; Osen, Raffael
• Is Part Of: Current opinion in food science. Volume 32(2020)
• Page Start: 156
• Page End: 162
• Publication Date: 2020-04
• Subjects: Food -- Microbiology -- Periodicals; Food -- Analysis -- Periodicals; Food -- Biotechnology -- Periodicals; Food -- Periodicals; Food -- Research -- Periodicals; Nutrition -- Periodicals; Food -- Biotechnology; Food -- Microbiology; Food -- Analysis; Food; Food -- Research; Nutrition; Food Technology -- Periodicals; Food Analysis -- Periodicals; Food Microbiology -- Periodicals; Periodicals; Electronic journals; 641.3
• DOI: 10.1016/j.cofs.2020.08.003
• Languages: English
• ISSNs: 2214-7993

Abstract

Graphical abstract: Highlights: Proteins from plants and fungi are gaining in importance for sustainable nutrition. Pulses are still the most important protein sources for ingredient production. By-products of oil and starch processing contain high amounts of functional protein. Green biomass and mycoproteins are emerging sources of alternative proteins. Abstract : Driven by current climate discussions, the search for alternatives to animal proteins has been intensified in recent years. Although soy and wheat proteins have long had an important share of the protein market, other protein ingredients are gradually becoming available for food purposes. This review provides a concise overview of publications (mainly from the past two years) dealing with alternative protein sources from plants and fungi, along with their nutritional, physico-chemical and sensory characteristics. It shows advantages and disadvantages of the individual raw materials with regard to protein production as well as food uses and provides an estimation of whether these proteins are suitable for economic implementation in the near future.