Plant Proteins (Peptides): Assessing Their Physicochemical Properties and Nutritional Quality
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Plant Foods".
Deadline for manuscript submissions: closed (15 May 2024) | Viewed by 3436
Special Issue Editor
Interests: grain drinks; fermentation; nutritional evaluation; nutrition intervention; food hazard analysis
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Plant proteins (peptides) are plentifully available from a wide range of sources such as cereals, legumes, oilseeds, algae etc. In addition to many gifted functional properties (e.g., emulsifying capacity, gelling ability, foaming, water/oil retention etc.), some of them have a variety of physiological effects, including antioxidant activity, cholesterol reduction, anti-hypertension etc., especially specific hydrolytic peptides. The above-mentioned functional and physiological characteristics of plant proteins depend on their physicochemical and nutritional properties. For decades, the applications of plant proteins have been extended to provide specific uses in food processing and food formula design, such as emulsifiers, gelling agents, hypotensive/hypolipidemic ingredients etc., in ways that go far beyond their traditional roles as major nutrients. It is a great challenge to relate the functional and physiological attributes of plant proteins (peptides) to their physicochemical properties and nutritional qualities to further facilitate their uses in the modern food industry. More studies are encouraged for revealing protein–polysaccharide/protein–lipid interactions in specific food matrices, developing novel processing techniques (e.g., high-wet extrusion, fermentation etc.), incorporating protein-generated flavors, and exploring potential nutritional interventions of plant proteins (peptides) among others.
Dr. Yuliang Cheng
Guest Editor
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Keywords
- plant protein
- peptide
- physicochemical property
- nutritional quality
- physiological effect