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Plant Proteins (Peptides): Assessing Their Physicochemical Properties and Nutritional Quality
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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: 15 May 2024 | Viewed by 3186

Special Issue Editor

Dr. Yuliang Cheng

E-Mail Website
Guest Editor
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
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

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • plant protein
  • peptide
  • physicochemical property
  • nutritional quality
  • physiological effect

Published Papers (2 papers)

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Research

15 pages, 3065 KiB  
Article
Enhancing the Physicochemical Attributes of Dough and Noodles through the Incorporation of Bacillus vallismortis Laccase
by Xiaoyu Zhu, Shijin Zhang, Luyao Bian, Juan Shen, Chong Zhang, Sivakumar Manickam, Yang Tao and Zhaoxin Lu
Foods 2023, 12(22), 4146; https://doi.org/10.3390/foods12224146 - 16 Nov 2023
Viewed by 796
Abstract
This investigation examined how the Bacillus vallismortis laccase (rBVL-MRL522) influenced the physicochemical characteristics, structural attributes, and functional capabilities of both dough and noodles. Incorporating rBVL-MRL522 (1 U/g) did not lead to a substantial change in the water absorption of wheat flour. However, the [...] Read more.
This investigation examined how the Bacillus vallismortis laccase (rBVL-MRL522) influenced the physicochemical characteristics, structural attributes, and functional capabilities of both dough and noodles. Incorporating rBVL-MRL522 (1 U/g) did not lead to a substantial change in the water absorption of wheat flour. However, the introduction of rBVL-MRL522 caused a significant elongation in the formation time of wheat flour dough, extending it by 88.9%, and also resulted in a 50% increase in the stabilization duration of wheat flour dough. Furthermore, adding rBVL-MRL522 led to a proportional rise in both the elastic and viscous moduli (G’’ of the dough, signifying that r-BVL (rBVL-MRL522) has a beneficial effect on the gluten strength of the dough. Integrating rBVL-MRL522 promoted the consolidation of the gluten-based cross-linked structure within the dough, decreasing the size of starch particles and, more evenly, the dispersion of these starch particles. In the noodle processing, adding rBVL-MRL522 at a rate of 1 U/g raised the L* value of the noodles by 2.34 units compared to the noodles prepared without the inclusion of rBVL-MRL522. Using a greater amount of rBVL-MRL522 (2 U/g) substantially increased the hardness of the noodles by 51.31%. Additionally, rBVL-MRL522 showed a noteworthy enhancement in the elasticity, cohesiveness, and chewiness of the noodles. In conclusion, rBVL-MRL522 promoted the cross-linking gluten, leading to a more extensive and condensed three-dimensional network structure in raw and cooked noodles. As a result, this study offers valuable insights into the environmentally friendly processing of dough and associated products. Full article
(This article belongs to the Special Issue Plant Proteins (Peptides): Assessing Their Physicochemical Properties and Nutritional Quality)
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21 pages, 3912 KiB  
Article
Techno-Functional and Sensory Characterization of Commercial Plant Protein Powders
by Kadi Jakobson, Aleksei Kaleda, Karl Adra, Mari-Liis Tammik, Helen Vaikma, Tiina Kriščiunaite and Raivo Vilu
Foods 2023, 12(14), 2805; https://doi.org/10.3390/foods12142805 - 24 Jul 2023
Cited by 1 | Viewed by 2007
Abstract
Many new plant proteins are appearing on the market, but their properties are insufficiently characterized. Hence, we collected 24 commercial proteins from pea, oat, fava bean, chickpea, mung bean, potato, canola, soy, and wheat, including different batches, and assessed their techno-functional and sensory [...] Read more.
Many new plant proteins are appearing on the market, but their properties are insufficiently characterized. Hence, we collected 24 commercial proteins from pea, oat, fava bean, chickpea, mung bean, potato, canola, soy, and wheat, including different batches, and assessed their techno-functional and sensory properties. Many powders had yellow, red, and brown color tones, but that of fava bean was the lightest. The native pH ranged from 6.0 to 7.7. The water solubility index was 28% on average, but after heat treatment the solubility typically increased. Soy isolate had by far the best water-holding capacity of 6.3 g (H2O) g−1, and canola had the highest oil-holding capacity of 2.8 g (oil) g−1. The foaming capacity and stability results were highly varied but typical to the raw material. The emulsification properties of all powders were similar. Upon heating, the highest viscosity and storage modulus were found in potato, canola, and mung bean. All powders had raw material flavor, were bitter and astringent, and undissolved particles were perceived in the mouth. Large differences in functionality were found between the batches of one pea powder. In conclusion, we emphasize the need for methodological standardization, but while respecting the conditions found in end applications like meat and dairy analogs. Full article
(This article belongs to the Special Issue Plant Proteins (Peptides): Assessing Their Physicochemical Properties and Nutritional Quality)
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