Department of Food Process Engineering, National Institute of Technology Rourkela, Odisha, India.
Crit Rev Food Sci Nutr. 2024;64(10):3151-3166. doi: 10.1080/10408398.2022.2130161. Epub 2022 Oct 11.
The recent trend in consumption of plant-based protein over animal protein opens up a new avenue for sustainable agriculture practice, less environmental impact and greenhouse gas emission. The modification of plant-based proteins by novel non-thermal technologies includes the structural transformation followed by the modulation of their functional properties that are exploited to develop a protein ingredient system for application in food formulation. This review explores the impact of non-thermal process technologies on structural modification of plant proteins followed by improvement in protein's function in food formulation. Novel concepts articulating the impact of non-thermal technologies on structural and functional modification of plant proteins affecting it's digestibility and bioavailability are addressed. Limitations and prospects of applying non-thermal technologies in developing an alternative plant-based protein food system are also summarized. Non-thermal processes are considered as the emerging technologies that results in conformational changes in secondary, tertiary and quaternary structure of plant proteins which helps in modification of functional properties without jeopardizing the organoleptic properties and bioactivity of the protein. However, extensive future study is needed to optimize the non-thermal process parameters along with the finding of new protein sources to achieve healthy and sustainable plant-based food system.
近年来，人们对植物性蛋白质的消费超过了动物性蛋白质，这为可持续农业实践开辟了新的途径，减少了对环境的影响和温室气体排放。新型非热技术对植物性蛋白质的改性包括结构转化，随后对其功能特性进行调制，以开发用于食品配方的蛋白质成分系统。本综述探讨了非热加工技术对植物蛋白结构修饰的影响，以及对其在食品配方中的功能的改善。阐述了非热技术对植物蛋白结构和功能修饰的影响，包括其消化率和生物利用度的新概念。还总结了非热技术在开发替代植物性蛋白质食品系统中的应用的局限性和前景。非热加工被认为是新兴技术，它会导致植物蛋白质的二级、三级和四级结构发生构象变化，从而在不影响蛋白质的感官特性和生物活性的情况下，改变其功能特性。然而，需要进行广泛的未来研究，以优化非热加工工艺参数，并寻找新的蛋白质来源，以实现健康和可持续的植物性食品系统。
