Nutritional and Functional Properties of Novel Protein Sources

Can Karaça A., Nickerson M., Caggia C., Randazzo C. L., Balange A. K., Carrillo C., ...Daha Fazla

FOOD REVIEWS INTERNATIONAL, cilt.39, sa.9, ss.6045-6077, 2023 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Derleme
  • Cilt numarası: 39 Sayı: 9
  • Basım Tarihi: 2023
  • Doi Numarası: 10.1080/87559129.2022.2067174
  • Dergi Adı: FOOD REVIEWS INTERNATIONAL
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, ABI/INFORM, Agricultural & Environmental Science Database, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, CAB Abstracts, Compendex, Food Science & Technology Abstracts, Hospitality & Tourism Complete, Hospitality & Tourism Index, Veterinary Science Database
  • Sayfa Sayıları: ss.6045-6077
  • Anahtar Kelimeler: Cereals, legumes, seeds, marine plant proteins, insect proteins, microbial derived proteins, SINGLE-CELL PROTEIN, RICH ANTIMICROBIAL PEPTIDE, OYSTER CRASSOSTREA-GIGAS, CRYPTOCOCCUS-AUREUS G7A, ENZYMATIC MODIFICATION, ACHETA-DOMESTICUS, PLANT-PROTEINS, WHEAT GLUTEN, AMARANTHUS-HYPOCHONDRIACUS, PHYSICOCHEMICAL PROPERTIES
  • Bursa Uludağ Üniversitesi Adresli: Evet

Özet

There has been a growing demand towards alternative protein sources due to population growth and increasing consumer awareness on sustainability and environmental issues. Proteins from various plant, marine, insect and microbial sources are considered as excellent alternatives to substitute traditional animal-based proteins due their relatively low cost, sustainable production and nutritional value. This work is an overview of the physicochemical properties, functionality and nutritional quality of novel protein sources. Current information on the proximate composition, amino acid profile, digestibility, physicochemical and functional properties is presented. Effects of extraction method applied for obtaining protein ingredients from novel sources on protein composition, functionality and nutritional quality are discussed. Findings of some of the recent studies focusing on modification of protein structure and improvement of functionality are reviewed. Potential end product applications and challenges related to the production and use of protein ingredients obtained from novel sources are discussed. Furthermore, future research recommendations are presented.