Opportunities and challenges of plant proteins as functional ingredients for food production.

ABSTRACT: Consumer interest in meat and dairy alternatives drives demand for plant-based protein ingredients. While soy and gluten dominate the market, there is a trend to explore alternative crops for functional ingredient production. The multitude of ingredients poses challenges for food manufacturers in selecting the right protein. We investigated 61 commercially available protein ingredients from various sources, categorizing them based on their protein content into protein-rich flours (protein content less than 50%), protein concentrates (protein content between 50% and 80%), and protein isolates (protein content higher than 80%). Methionine, cysteine, and lysine were decisive for the amino acid score, which even varied between ingredients produced from the same raw material. Such differences w

SUBMITTER: Etzbach L 

PROVIDER: S-EPMC11648661 | biostudies-literature | 2024 Dec

REPOSITORIES: biostudies-literature