What is it about?
This review aims to discuss the important parameters considered crucial for the application of protein in foods. The amino acid profile is the most important parameter for the evaluation of the quality of a protein, while others (viz., molecular weight distribution, structural morphology, and thermal stability) are crucial properties of the protein. functional properties of proteins are also described.
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Why is it important?
Protein plays a role as an indispensable macronutrient in human nutrition. The utilization of new protein sources from plants requires a thorough investigation for application in foods which has been provided through this study.
Perspectives
Plant-based proteins are assessed using various techniques as outlined in the review. • Amino acid profile is considered most important among all quality parameters. • Surface morphology of the proteins are observed using SEM, TEM, and AFM and thermal characterization using DSC, TGA, and DTA. • Functional properties and digestibility are considered important as they assists in annotating specific application to plant protein.
Dr. Surinder Singh
Panjab University, Chandigarh
Read the Original
This page is a summary of: Functional characterization of plant-based protein to determine its quality for food applications, Food Hydrocolloids, June 2021, Elsevier,
DOI: 10.1016/j.foodhyd.2021.106986.
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