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| DOI | 10.1016/j.jafr.2024.101017 |
| Plant-based protein modification strategies towards challenges | |
| 发表日期 | 2024 |
| ISSN | 2666-1543 |
| 起始页码 | 15 |
| 卷号 | 15 |
| 英文摘要 | The world faces many critical challenges in food supply, including burgeoning population growth, the looming specter of climate change, rampant land degradation, diminishing water resources, and unsustainable agricultural practices. Increasing environmental consciousness, heightened awareness of animal welfare, health considerations, and a growing desire for sustainable dietary choices have precipitated a surge in demand for plantbased proteins. The food industry is actively responding to this burgeoning trend by expanding its repertoire of plant-based protein offerings and investing substantially in research and development efforts. However, plantbased proteins encounter unique challenges, ranging from sensory attributes to nutritional profiles, solubility issues, textural and structural complexities, allergenic potential, and concerns regarding supply chain sustainability. To surmount these obstacles, a cocktail of innovative formulation techniques, strategic fortification, optimization of processing conditions, incorporation of stabilizing agents, and vigilant allergen management is required. This concise review offers a broad perspective on current scientific knowledge regarding plant-based foods, highlighting key areas that warrant additional research. The focus is specifically on plant ingredients' chemical, physical, and functional attributes. It delves into processing techniques that can be utilized to convert these ingredients into consumable products. The exploration extends to the scientific intricacies of crafting familiar plant-based alternatives such as meat, eggs, and milk analogs. By shedding light on the challenges encountered and proposing strategies to optimize plant proteins, our aim is to actively participate in the ongoing discourse on food security amid the dynamic changes in our world. |
| 英文关键词 | Plant protein; Sustainability; Modification; Functionality; Structural changes |
| 语种 | 英语 |
| WOS研究方向 | Agriculture ; Food Science & Technology |
| WOS类目 | Agriculture, Multidisciplinary ; Food Science & Technology |
| WOS记录号 | WOS:001170243200001 |
| 来源期刊 | JOURNAL OF AGRICULTURE AND FOOD RESEARCH
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| 文献类型 | 期刊论文 |
| 条目标识符 | http://gcip.llas.ac.cn/handle/2XKMVOVA/298819 |
| 作者单位 | Sakarya University; Tarsus University; Waclaw Dabrowski Institute of Biotechnology of Agricultural & Food |
| 推荐引用方式 GB/T 7714 | . Plant-based protein modification strategies towards challenges[J],2024,15. |
| APA | (2024).Plant-based protein modification strategies towards challenges.JOURNAL OF AGRICULTURE AND FOOD RESEARCH,15. |
| MLA | "Plant-based protein modification strategies towards challenges".JOURNAL OF AGRICULTURE AND FOOD RESEARCH 15(2024). |
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