Enhancing the functional properties of plant-based protein sources through modification to their protein chemistry

Authors: Xu, Yixiang; SISMOUR, EDWARD - Virginia State University; Haff, Ronald - Ron

Submitted to: American Chemical Society
Publication Type: Abstract Only
Publication Acceptance Date: 5/17/2023
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: Increasing popularity of plant-based proteins is largely driven by perceived negative aspects of animal-based products, including environmental sustainability, animal welfare, and human health. Functional properties, a major determinant of the usefulness of proteins in food systems, are determined by protein chemistry, structure, and conformation. Compared to their animal counterparts, plant-based proteins generally exhibit inferior functionality in terms of lower solubility and emulsifying capacity. Ongoing research is directed at novel processing technologies that modify the chemistry and structure of plant proteins in ways that increase their functionality in food applications. High hydrostatic-pressure processing (HHP), a non-thermal processing technology, has shown the ability to modify protein structures. The objective of the present work is to investigate the effect of HHP treatment on the structure and functional properties of chickpea protein isolates. HHP-treatments were shown to affect the protein secondary structure and increase surface hydrophobicity and total sulfur content. Consequently, functionality in terms of water/oil absorption, emulsification and foaming properties was improved. HHP treatment has been demonstrated to be an effective tool for tailoring plant protein functionality to a degree that cannot be achieved using conventional processing treatments.