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Utilization of Plant Protein for Functional Food Ingredients and Biobased...
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Utilization of Plant Protein for Functional Food Ingredients and Biobased Products

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".

Deadline for manuscript submissions: 30 September 2024 | Viewed by 2347

Special Issue Editors

Dr. Shuying Li

E-Mail Website
Guest Editor
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing 100193, China
Interests: soybean protein process; fermented soy product; soybean functional foods research; soybean flavour substance analysis
Dr. Miao Hu

E-Mail Website
Guest Editor
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Interests: soy protein processing; construction of food colloid delivery system; nutrient complex mechanism analysis; active protein grading extraction technology

Special Issue Information

Dear Colleagues,

The demand for plant-based proteins as alternatives to animal-derived proteins has been steadily rising in multiple food systems due to consumers' growing health concerns as well as the awareness of the environmental benefits from renewable and sustainable points of view. Existing research has also revealed that the nutritional quality of plant proteins, strategies for wisely using plant proteins to meet indispensable amino acid requirements, effects of plant proteins on health and physical function, and potential health and safety concerns associated with plant proteins. However, plant proteins have comparatively poor functionality, defined as poor solubility, foaming, emulsifying, and gelling properties, limiting their use in food products. Recently, the functional properties of plant protein were improved with different technologies, such as physical treatment, chemical modification, and addition of polysaccharides and polyphenols. The structures of plant proteins have also been explored.

In this Special Issue, original research articles and reviews are invited. Topics may include, but are not limited to, the exploration and modification of the protein–polysaccharide or protein–polyphenol interactions, the inclusion of plant protein-generated flavors, and novel techniques for the modification of plant protein structures.

Dr. Shuying Li
Dr. Miao Hu
Guest Editors

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 proteins
  • soybean protein
  • pea protein
  • canola protein
  • peanut protein
  • wheat protein
  • corn protein
  • functional foods
  • bioactive properties
  • structure properties

Published Papers (3 papers)

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Research

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15 pages, 2731 KiB  
Article
Proteomic Analysis of the Characteristic Flavor Components in Bacillus subtilis BSNK-5-Fermented Soymilk
by Miao Hu, Jiao Wang, Yaxin Gao, Bei Fan, Fengzhong Wang and Shuying Li
Foods 2024, 13(15), 2399; https://doi.org/10.3390/foods13152399 - 29 Jul 2024
Viewed by 334
Abstract
Fermentation with Bacillus subtilis significantly enhances the physiological activity and bioavailability of soymilk, but the resulting characteristic flavor seriously affects its industrial promotion. The objective of this study was to identify key proteins associated with characteristic flavors in B. subtilis BSNK-5-fermented soymilk using [...] Read more.
Fermentation with Bacillus subtilis significantly enhances the physiological activity and bioavailability of soymilk, but the resulting characteristic flavor seriously affects its industrial promotion. The objective of this study was to identify key proteins associated with characteristic flavors in B. subtilis BSNK-5-fermented soymilk using tandem mass tag (TMT) proteomics. The results showed that a total of 765 differentially expressed proteins were identified. Seventy differentially expressed proteins related to characteristic flavor were screened through Gene Ontology (GO) and Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment analysis. After integrating metabolomics data, fifteen key proteases of characteristic flavor components in BSNK-5-fermented soymilk were further identified, and free ammonia was added. In addition, there were five main formation mechanisms, including the decomposition of urea to produce ammonia; the degradation of glutamate by glutamate dehydrogenase to produce ammonia; the degradation of threonine and non-enzymatic changes to form the derivative 2,5-dimethylpyrazine; the degradation of valine, leucine, and isoleucine to synthesize isovalerate and 2-methylbutyrate; and the metabolism of pyruvate and lactate to synthesize acetate. These results provide a theoretical foundation for the improvement of undesirable flavor in B. subtilis BSNK-5-fermented soy foods. Full article
(This article belongs to the Special Issue Utilization of Plant Protein for Functional Food Ingredients and Biobased Products)
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12 pages, 9459 KiB  
Article
Effect of Soy Protein Products on Growth and Metabolism of Bacillus subtilis, Streptococcus lactis, and Streptomyces clavuligerus
by Wei Wen, Miao Hu, Yaxin Gao, Pengfei Zhang, Weimin Meng, Fengxia Zhang, Bei Fan, Fengzhong Wang and Shuying Li
Foods 2024, 13(10), 1525; https://doi.org/10.3390/foods13101525 - 14 May 2024
Viewed by 1155
Abstract
Microbial nitrogen sources are promising, and soy protein as a plant-based nitrogen source has absolute advantages in creating microbial culture medium in terms of renewability, eco-friendliness, and greater safety. Soy protein is rich in variety due to different extraction technologies and significantly different [...] Read more.
Microbial nitrogen sources are promising, and soy protein as a plant-based nitrogen source has absolute advantages in creating microbial culture medium in terms of renewability, eco-friendliness, and greater safety. Soy protein is rich in variety due to different extraction technologies and significantly different in the cell growth and metabolism of microorganisms as nitrogen source. Therefore, different soy proteins (soy meal powder, SMP; soy peptone, SP; soy protein concentrate, SPC; soy protein isolate, SPI; and soy protein hydrolysate, SPH) were used as nitrogen sources to culture Bacillus subtilis, Streptococcus lactis, and Streptomyces clavuligerus to evaluate the suitable soy nitrogen sources of the above strains. The results showed that B. subtilis had the highest bacteria density in SMP medium; S. lactis had the highest bacteria density in SPI medium; and S. clavuligerus had the highest PMV in SPI medium. Nattokinase activity was the highest in SP medium; the bacteriostatic effect of nisin was the best in SPI medium; and the clavulanic acid concentration was the highest in SMP medium. Based on analyzing the correlation between the nutritional composition and growth metabolism of the strains, the results indicated that the protein content and amino acid composition were the key factors influencing the cell growth and metabolism of the strains. These findings present a new, high-value application opportunity for soybean protein. Full article
(This article belongs to the Special Issue Utilization of Plant Protein for Functional Food Ingredients and Biobased Products)
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Review

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34 pages, 1191 KiB  
Review
Plant-Based Meat Analogues: Exploring Proteins, Fibers and Polyphenolic Compounds as Functional Ingredients for Future Food Solutions
by Vasco Trincão da Silva, Nuno Mateus, Victor de Freitas and Ana Fernandes
Foods 2024, 13(14), 2303; https://doi.org/10.3390/foods13142303 - 22 Jul 2024
Viewed by 455
Abstract
As the lack of resources required to meet the demands of a growing population is increasingly evident, plant-based diets can be seen as part of the solution, also addressing ethical, environmental, and health concerns. The rise of vegetarian and vegan food regimes is [...] Read more.
As the lack of resources required to meet the demands of a growing population is increasingly evident, plant-based diets can be seen as part of the solution, also addressing ethical, environmental, and health concerns. The rise of vegetarian and vegan food regimes is a powerful catalyzer of a transition from animal-based diets to plant-based diets, which foments the need for innovation within the food industry. Vegetables and fruits are a rich source of protein, and bioactive compounds such as dietary fibres and polyphenols and can be used as technological ingredients (e.g., thickening agents, emulsifiers, or colouring agents), while providing health benefits. This review provides insight on the potential of plant-based ingredients as a source of alternative proteins, dietary fibres and antioxidant compounds, and their use for the development of food- and alternative plant-based products. The application of these ingredients on meat analogues and their impact on health, the environment and consumers’ acceptance are discussed. Given the current knowledge on meat analogue production, factors like cost, production and texturization techniques, upscaling conditions, sensory attributes and nutritional safety are factors that require further development to fully achieve the full potential of plant-based meat analogues. Full article
(This article belongs to the Special Issue Utilization of Plant Protein for Functional Food Ingredients and Biobased Products)
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