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Plant-Based Proteins: Plant Source, Extraction, Food Applications, and Challenges

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Flavor-Associated Applications in Health and Wellness Food Products

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Abstract

Protein ingredients, originating from both animal and plant sources, play a crucial role in the food industry due to their nutritional and functional properties. Despite the long-standing preference for animal protein, a shift toward plant proteins has been observed due to their potential health benefits, lower environmental impact, and increasing concerns about animal welfare. Various plant sources, such as cereals, legumes, oilseeds, nuts, tubers, and other seeds, have been explored for their protein content, with a focus on their respective protein’s solubility and other functional attributes, which influence their application in diverse food products. While plant protein offers certain nutritional benefits, including dietary fiber, vitamins, minerals, and phytochemicals, it faces challenges with regard to its replacement of animal protein due to inferior protein quality, bioavailability, and antinutritional factors. Functional differences and unfavorable flavor attributes also pose challenges. However, various solutions, such as combining different plant proteins, heat application, and food processing techniques, are being investigated to mitigate these issues. This chapter provides a comprehensive overview of the plant sources, extraction methods, food applications, challenges, and potential solutions in the development of plant-based protein products.

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  1. Department of Plant Science, North Dakota State University, Fargo, ND, USA

    Muhammad Usman & Minwei Xu

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  1. Muhammad Usman
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  2. Minwei Xu
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  1. Nutrition & Food Sciences, Texas Woman’s University, Denton, TX, USA

    Xiaofen Du

  2. Measurement Sciences, PepsiCo R&D, Plano, TX, USA

    Jun Yang

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Usman, M., Xu, M. (2024). Plant-Based Proteins: Plant Source, Extraction, Food Applications, and Challenges. In: Du, X., Yang, J. (eds) Flavor-Associated Applications in Health and Wellness Food Products . Springer, Cham. https://doi.org/10.1007/978-3-031-51808-9_11

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