Recent advances in the functionality of non-animal-sourced proteins contributing to their use in meat analogs. (February 2016)

• Record Type: Journal Article
• Authors: Jones, Owen Griffith
• Is Part Of: Current opinion in food science. Volume 7(2016)
• Page Start: 7
• Page End: 13
• Publication Date: 2016-02
• 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.2015.08.002
• Languages: English
• ISSNs: 2214-7993

Abstract

Graphical abstract: Highlights: Structure/functionality of proteins from non-animal sources are still poorly understood. Extractions to reduce phenolic compounds increase or decrease protein functionality. High-moisture extrusion, extensional flow, or high pressure improve protein structure. Protein from soybean, rapeseed, pea, chickpea have best functional properties. Zein, kafirin, and insect proteins have promise as low-cost sources. Abstract : To meet the increasing need for protein-rich ingredients in the growing population, proteins from non-animal sources are being developed as potential replacements for animal-sourced protein in meat products. This review focuses on developments in the extraction, processing, and physical functionality of protein from oilseeds, grain-based prolamins, legumes, microbial, and insect sources, particularly from the past three years. Extraction techniques have been investigated to better isolate individual protein fractions or eliminate nutritionally-undesirable and functionally-undesirable phenolic compounds. Protein from canola/rapeseed, maize zein, chickpea, and insects has desirable properties for meat-analog products that are likely to be developed in the near future. Finally, temperature control during extrusion or extensional flow devices also show promise for producing meat-like structures.