Plant-based protein modification strategies towards challenges

Basit Öğe Kaydı
dc.authoridGoksen, Gulden/0000-0002-5432-7936
dc.authoridMousavi Khaneghah, Amin/0000-0001-5769-0004
dc.authoridKARABULUT, Gulsah/0000-0002-4540-3044
dc.contributor.authorKarabulut, Gulsah
dc.contributor.authorGoksen, Gulden
dc.contributor.authorKhaneghah, Amin Mousavi
dc.date.accessioned2025-03-17T12:27:05Z
dc.date.available2025-03-17T12:27:05Z
dc.date.issued2024
dc.departmentTarsus Üniversitesi
dc.description.abstractThe 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.
dc.identifier.doi10.1016/j.jafr.2024.101017
dc.identifier.issn2666-1543
dc.identifier.scopus2-s2.0-85183969208
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.jafr.2024.101017
dc.identifier.urihttps://hdl.handle.net/20.500.13099/2070
dc.identifier.volume15
dc.identifier.wosWOS:001170243200001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofJournal of Agriculture and Food Research
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20250316
dc.subjectPlant protein
dc.subjectSustainability
dc.subjectModification
dc.subjectFunctionality
dc.subjectStructural changes
dc.titlePlant-based protein modification strategies towards challenges
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu