Emerging sources and applications of alternative proteins /

Protein nutrition and sustainability is a global challenge.Emerging Sources and Applications of Food Proteins provides the latest progresses about research and applications of emerging alternative proteins.

Bibliographic Details
Corporate Author:	ScienceDirect (Online service)
Other Authors:	Wu, Jianping (Professor) (Editor)
Format:	eBook
Language:	English
Published:	Amsterdam : Academic Press, 2022.
Series:	Advances in food and nutrition research ; v. 101.
Subjects:	Food industry and trade > Technological innovations. Food > Technological innovations. Proteins. Aliments > Innovations. Protéines. protein. Food industry and trade > Technological innovations Proteins Electronic books.
Online Access:	Connect to the full text of this electronic book

Table of Contents:

Intro
Emerging Sources and Applications of Alternative Proteins
Copyright
Contents
Contributors
Preface
Chapter One: Emerging sources and applications of alternative proteins: An introduction
1. Why do we need alternative proteins?
2. What are the alternative proteins?
3. What are the applications of alternative proteins?
4. Conclusions
References
Chapter Two: Extraction, nutrition, functionality and commercial applications of canola proteins as an underutilized plan ...
1. Introduction
2. Canola protein characterization
2.1. Napin and cruciferin
2.1.1. Structural characteristics
2.1.2. Isoelectric point (pI)
2.1.3. Molecular weight
2.1.4. Structural stability against heating, pH alteration, and reducing agents
2.2. Other proteins
3. Canola protein extraction
3.1. Canola protein concentrate
3.2. Canola protein isolate
3.2.1. Alkaline extraction
3.2.1.1. Solubilization stage
3.2.1.2. Precipitation stage
3.2.1.3. Simultaneous production of napin-rich and cruciferin-rich isolates
3.2.2. Salt extraction
4. Extraction-assisting technologies
5. Protein quality: Nutritional value and digestibility, and bioactivity
5.1. Nutritional aspects and digestibility
5.2. Canola proteins bioactivity
5.2.1. ACE-inhibitory activity
5.2.2. Antioxidant activity
6. Functional properties
6.1. Solubility
6.1.1. Solubility of canola protein concentrates
6.1.2. Solubility of canola protein isolates
6.1.3. Solubility comparison to other protein sources
6.2. Emulsifying
6.2.1. Emulsifying of canola protein concentrates
6.2.2. Emulsifying of canola protein isolates
6.2.3. Comparison to other protein sources
6.3. Foaming
6.3.1. Foaming of canola protein isolates
6.3.2. Comparison to other plant proteins
6.4. Gelation.
6.4.1. Gelation of canola protein concentrates
6.4.2. Gelation of canola protein isolates
6.4.3. Comparison to other plant proteins
7. Commercial canola protein products
8. Conclusion
References
Chapter Three: Pea protein composition, functionality, modification, and food applications: A review
1. Introduction
2. Pea protein
3. Functional properties
3.1. Water holding capacity
3.2. Oil holding capacity
3.3. Solubility
3.4. Emulsifying properties
3.5. Foaming properties
3.6. Gelation
4. Protein modifications
4.1. Enzymatic modification
4.2. Protein-polysaccharide conjugation/complexation
4.3. Acylation
4.4. Deamidation
4.5. Physical modification
5. Applications
5.1. Meat analogs and meat extenders
5.2. Bakery applications
5.3. Dressings
5.4. Beverages
5.5. Dairy products and analogs
5.6. Encapsulating wall materials
5.7. Pickering particles
6. Conclusions
Acknowledgments
References
Chapter Four: Edible insects, a valuable protein source from ancient to modern times
1. Humand entomophagy: Historical, nutritional and sustainability perspective
2. Traditional methods and commercial processing technologies used for insects
3. Applications of insect protein in food and beverage formulations
4. Challenges and future prospects of insect protein
5. Conclusion
References
Further reading
Chapter Five: Fungal protein
1. Introduction
2. Fungi
3. Production process
4. Regulatory oversight
5. The fungal protein market
6. Public acceptance
7. Nutritional aspects
8. Health impact
9. Safety concerns
10. Ethics
11. Social aspects
12. Environmental aspects
13. Future trends
References
Chapter Six: Should and will ``cultured meat´´ become a reality in our plates?.
1. Introduction: Meat production issues and the context of ``cultured meat´´ development
2. Where do we stand with its development and marketing?
2.1. What is it? How is it made?
2.2. Who produces it? Who markets it? Who has plans to do so in the short-term?
2.3. What role does research play?
3. What are the challenges of commercial ``cultured meat´´ production?
3.1. Mass production at low cost
3.2. Environmental assessment
3.3. Quality of this new product
3.4. Cost of ``cultured meat´´ and start-ups in the sector
3.5. Can we do without animals to produce ``cultured meat´´?
3.5.1. The need to slaughter animals
3.5.2. The need for foetal bovine serum
3.5.3. The future of animals if we do not need them
3.6. Is ``cultured meat´´ really meat? What are the legal issues?
3.7. What is the religious status of ``cultured meat´´?
4. What do consumers think?
4.1. Methodology of the surveys
4.2. Main results
5. Conclusion and outlook
References
Chapter Seven: Meat alternatives: A proofed commodity?
1. Introduction
2. Main non-animal alternative protein sources used in meat alternatives
2.1. Soybeans
2.2. Gluten
2.3. Peas
2.4. Fungi
2.5. Algae
2.6. Edible insects
3. Plant-based meat alternatives
4. Fungi-based meat alternatives
5. Algae-based meat alternatives
6. Insect-based meat alternatives
7. Cell-based meat
8. Conclusion
References
Chapter Eight: Fabrication of protein nanomaterials as delivery systems
1. Introduction
2. Fabrication of protein nanocarriers
2.1. Protein nanoparticles
2.1.1. Desolvation
2.1.2. Non-solvent nanoprecipitation
2.1.3. Salting out
2.1.4. Nanoparticle albumin-bound (nab) technology
2.1.5. Self-assembly
2.1.6. Complex coacervation method
2.1.7. Emulsion/solvent extraction.
2.1.8. Electrospray technique
2.2. Protein nanoemulsion
2.2.1. High-energy approaches
2.2.1.1. High-pressure valve homogenization
2.2.1.2. Microfluidization
2.2.1.3. Ultrasonication
2.2.2. Low-energy approaches
2.2.2.1. Membrane emulsification
2.2.2.2. Spontaneous emulsification
2.2.2.3. Emulsion phase inversion
3. Conclusions and future perspectives
References
Chapter Nine: Food protein-derived bioactive peptides for the management of nutrition related chronic diseases
1. Introduction
2. An overview of nutrition related chronic diseases
2.1. The prevalence of nutrition related chronic diseases
2.2. The pathophysiology of nutrition related chronic diseases
2.2.1. The pathophysiology of hypertension
2.2.2. The pathophysiology of T2DM
2.2.3. The pathophysiology of dyslipidemia
2.3. Management of nutrition related chronic diseases by lifestyle modifications
2.3.1. Physical activity and nutrition related chronic diseases
2.3.2. Dietary intervention of nutrition related chronic diseases
3. The potential of food protein-derived bioactive peptides in improving human health
3.1. An overview of food protein-derived bioactive peptides
3.2. The production of bioactive peptides
3.2.1. Hydrolysis
3.2.2. Fermentation
3.3. Bioactivities of food protein-derived peptides
3.3.1. Antioxidant peptides
3.3.2. Antihypertensive peptides
3.3.3. Antidiabetic peptides
3.3.4. Anti-obesity peptides
3.3.5. Hypolipidemic peptides
3.3.6. Peptides with other bioactivities
3.4. Bioavailability of bioactive peptides
3.5. Safety considerations of bioactive peptides
4. Clinical evidence of bioactive peptides in management of nutrition related chronic diseases
4.1. Clinical trials of antihypertensive peptides
4.2. Clinical trials of peptides in ameliorating T2DM.
4.2.1. Chronic studies
4.2.2. Acute studies
4.3. Clinical trials of peptides modulating blood lipid profile
5. Prospective trends
References.