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Effects of Extraction Technologies on the Functionalities and Applications of Plant Proteins

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Green Protein Processing Technologies from Plants

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Abstract

The need to provide proteins to a rapidly growing world population calls for a sustainable plant-based protein supply. There has been a growing demand to concentrate and isolate proteins from plant resources as alternatives to meat and milk, or traditional animal protein ingredients to provide structure and texture of a wide range of food products such as baked goods, beverages, and snacks. In response to this demand, novel technologies are required that can more efficiently extract proteins from plant sources while maintaining or even improving their sensory quality, functionality, and nutritive value. This chapter has reviewed both conventional and novel technologies that have been applied or under exploration for plant protein extraction and isolation from pulse and cereal crops. The innovative protein isolation methods are highlighted such as emerging solvent, energy-assisted, and enzyme-assisted extraction methods. The effects of the extraction technologies on the plant protein molecular structures and functional properties are emphasized. The food applications of the plant protein ingredients are illustrated.

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Acknowledgments

This work was supported by the Natural Sciences and Engineering Research Council of Canada (NSERC) from its Discovery Grants Program. Dr. Lingyun Chen would like to thank the Natural Sciences and Engineering Research Council of Canada (NSERC)-Canada Research Chairs Program for its financial support.

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Authors and Affiliations

  1. Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada

    Jingqi Yang, Sitian Zhang, Yifu Chu & Lingyun Chen

Authors
  1. Jingqi Yang
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  2. Sitian Zhang
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  3. Yifu Chu
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  4. Lingyun Chen
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Correspondence to Lingyun Chen .

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Editors and Affiliations

  1. School of Food Science and Nutrition, University of Leeds, Leeds, UK

    Alan Javier Hernández-Álvarez

  2. Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, Saint-Hyacinthe, QC, Canada

    Martin Mondor

  3. Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, ON, Canada

    Matthew G. Nosworthy

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Yang, J., Zhang, S., Chu, Y., Chen, L. (2023). Effects of Extraction Technologies on the Functionalities and Applications of Plant Proteins. In: Hernández-Álvarez, A.J., Mondor, M., Nosworthy, M.G. (eds) Green Protein Processing Technologies from Plants. Springer, Cham. https://doi.org/10.1007/978-3-031-16968-7_13

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