Review on recent trends in the application of protein concentrates and isolates – A food industry perspective
M. Meganaharshini, V. Sudhakar, N. Dhivya Bharathi, S. Deepak
Food and Humanity
Abstract
Food industry is constantly exploring ways to use novel food ingredients in traditional applications and conventional ingredients in novel applications with health and sustainability as objectives. Protein Concentrates (PC) and Protein Isolates (PI) are purified protein-rich ingredients fractionated from plant, animal and microbial sources. Other than whey and soybean, PC and PI can be obtained from non-conventional and highly sustainable sources like spirulina, pseudocereals and insects. The protein content of PC and PI generally constitutes 35–80% and> 90% respectively. PC and PI have been explored for their diverse functionalities like solubility, oil/water holding capacity, emulsifying, foaming and gelling ability. The present review focuses on the source and extraction method-dependent functional properties of PC and PI ingredients for use in meat analogues, noodles, baked products, desserts, beverages, biodegradable films and gel systems. The recent trends in utilizing novel sources and modern extraction techniques for enhancing the quality of PC and PI are briefly reviewed.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
Protein Concentrates (PC) have 35–80% protein content
“The protein content of PC and PI generally constitutes 35–80% and> 90% respectively.”
Protein Isolates (PI) have > 90% protein content
“The protein content of PC and PI generally constitutes 35–80% and> 90% respectively.”
Protein Concentrates (PC) and Protein Isolates (PI) have diverse functionalities like solubility, oil/water holding capacity, emulsifying, foaming and gelling ability
“PC and PI have been explored for their diverse functionalities like solubility, oil/water holding capacity, emulsifying, foaming and gelling ability.”