Research Advances in Plant Protein-Based Products: Protein Sources, Processing Technology, and Food Applications
Qi Fu, Jikai Zhao, Shuang Rong, Yahong Han, Fuguo Liu, Qianmei Chu +2 more
Journal of Agricultural and Food Chemistry
Abstract
Plant proteins are high-quality dietary components of food products. With the growing interest in sustainable and healthy food alternatives, plant proteins have gained significant attention as viable substitutes for animal-based proteins. Understanding the diversity of protein sources derived from plants, novel processing technology, and multiple applications is crucial for developing nutritious and sustainable plant protein-based products. This Review summarizes the natural sources of traditional and emerging plant proteins. The classifications, processing technologies, and applications of plant protein-based products in the food industry are explicitly elucidated. Moreover, the advantages and disadvantages of plant protein-based food products are revealed. Strategies such as protein fortification and complementation to overcome these shortcomings are critically discussed. We also demonstrate several issues that need to be addressed in future development.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
plant proteins are high-quality dietary components
“Plant proteins are high-quality dietary components of food products.”
protein fortification and complementation are used to overcome shortcomings of plant protein-based food products
“Strategies such as protein fortification and complementation to overcome these shortcomings are critically discussed.”