Functionality of Food Proteins: Mechanisms, Modifications, Methods of Assessment and Applications provides researchers and users of plant-based proteins with the latest developments on their functionality at the molecular and ingredient level, and in food applications. The book discusses the biological, chemical and physical principles behind the techno-functional and nutritional properties of proteins, existing methods of functionality assessment, and protein modification for functional enhancement. With market demand for protein ingredients, several lesser known sources are being utilized to develop new protein ingredients and products, with some intended to replace, partially or wholly, traditional proteins such as egg, milk, meat, soy and vital gluten. Depending on the source and processing into ingredients, the ability of these proteins to satisfy techno-functional and nutritional requirements in the final food product may differ. Science-based knowledge is needed in the area of protein functionality for making decisions along the value chain, from production on the land to processing and formulation. - Provides fundamentals of the properties that contribute to functionality (nutritional and techno-functional properties) of proteins in food systems and their relationship to protein molecular structure - Describes fundamentals of the assessment of functional properties of protein with existing definitions and food systems - Explores fundamentals of modification strategies employed to alter nutritional and techno-functional properties to enhance value of proteins in food - Includes examples of plant protein-based products (in food systems) in which the role of nutritional and techno-functional properties is described

Proteins serve as an important nutritional as well as structural component of foods. Not only do they provide an array of amino acids necessary for maintaining human health but also act as thickening, stabilizing, emulsifying, foaming, gelling, and binding agents. The ability of a protein to possess and demonstrate such unique functional properties depends largely on its inherent structure, configuration, and how they interact with other food constituents, like, polysaccharides, lipids, and polyphenolic compounds. Proteins from animal sources have superior functionality, higher digestibility, and lower anti-nutrient components than plant proteins. However, consumer preferences are evolving worldwide for ethically and sustainably sourced, clean, cruelty-free, vegan or vegetarian plant-based food products. Unlike proteins from animal sources, plant proteins are more versatile, religiously, and culturally acceptable among vegetarian and vegan consumers and associated with lower food processing waste, water, and soil requirement. Thus, the processing and utilization of plant proteins have gained worldwide attention and as such numerous scientific studies are focusing on enhancing the utilization of plant proteins in food and pharmaceutical products through various processing and modification techniques to improve their techno-functional properties, bioactivity, bioavailability, and digestibility. Novel Plant Protein Processing: Developing the Foods of the Future presents a roadmap for plant protein science, and technology which will focus on plant protein ingredient development, plant protein modification, and the creation of plant protein-based novel foods. Key Features: Includes complete information about novel plant protein processing for use as future foods Presents a roadmap to upscale the meat analog technological processes Discusses marketing limitations of plant based proteins and future opportunities This book highlights the important scientific, technological advancements that are being deployed in the future foods using plant proteins, concerns, opportunities, and challenges, and, as an alternative to maintaining a healthy and sustainable modern food supply. It covers the most recent research related to the plant protein-based future foods which include their extraction, isolation, modification, characterization, development, and final applications. It also covers the formulation and challenges: emphasis on the modification for a specific use, legal aspects, business perspective, and future challenges. This book is useful for researchers, readers, scientists, and industrial people to find information easily.

Regular consumption of plant-based protein foods instead of animal-based protein foods reduces the risk factors for cardiovascular diseases, diabetes and certain cancers. Apart from human health, the adverse effects to the environment due to the production of protein is much higher for animal sources than plant sources. Greenhouse gas emissions from the production of one pound of lamb meat, for example, are thirty times higher than one pound of lentils. As consumers are increasingly aware of personal health and environmental impact of food production, the demand for plant protein foods is increasing globally. This trend has prompted several large-scale collaborative research projects on plant-based protein products supported by the industry and governmental agencies. Several established multinational meat companies have started adding plant-protein product lines to meet the current demand. This book presents the first comprehensive compilation of literature on plant-based protein foods. Chapters cover protein extraction technologies from plants, comparison of amino acid profiles of plant- and animal-based proteins, approaches to product development for plant-based protein products, health benefits of plant-based protein foods, market opportunities, and future challenges. Plant Protein Foods is an essential reference for consumers, students, researchers, food manufacturers and other stakeholders interested in this domain.

Integrative omics of plants in response to stress conditions play more crucial roles in the post-genomic era. High-quality genomic data provide more deeper understanding of how plants to survive under environmental stresses. This book is focused on concluding the recent progress in the Protein and Proteome Atlas in plants under different stresses. It covers various aspects of plant protein ranging from agricultural proteomics, structure and function of proteins, and approaches for protein identification and quantification. A total of 27 papers including two timely reviews have contributed to this Special Issue. In the first part with the topic of “Comparative Proteomics of Different Plants”, six papers were included to describe the phenotypic changes and proteomic analyses of different plants under different conditions. Then, another six papers with the topic of “Proteomics of Plants under Osmotic Stress” were included to describe the recent comparative proteomics analyses of plants under osmotic stress, particularly the drought and salinity stresses in leaves of certain plant species. The other proteomics studies on several energy plants and economic crops were reported to demonstrate the recent omics studies on different plants during their development processes. More stress responsive genes and proteins in these plants were identified. These target genes and proteins are important candidates for further functional validation in economic plants and crops.

This first volume of the plant and microbial biotechnology series introduces the concepts and potential of plant protein engineering and gives an account of current research in the field. An essential purchase for academic and industrial research institutions and professional biotechnologists.

Jointly published with INRA, Paris Plant proteins are regarded as versatile, functional ingredients or as active biological compounds, and as essential nutrients in food. Besides food uses, plant proteins are also considered as "green" chemical molecules useful in manufacturing non-food industrial products. This new utilization of plant proteins presents a great challenge for agriculture and industry and will also be beneficial for the environment. In this book, numerous scientists working on all aspects of proteins from the major European crops report on the role played by plant proteins in food systems and their effects on human health. In addition, the most recent data on protein-based plastic materials and other non-food products are presented.

The highly structured eucaryotic cell with its complex division of biochemical labour requires a distinct protein complement in each cellular structure and compartment. Nuclear coded and cytosolically synthesized polypeptides are specifically sorted to every corner of the cell in a post- or co-translational manner. The presence of separate genomes and protein translation machineries in plastids and mitochondria requires further coordination not only on the transcriptional, translational but also most likely on the protein import level. Numerous different protein transport systems have developed and coexist within plant cells to ensure the specific and selective composition of every sub-cellular compartment. This volume summarizes the current knowledge on protein trafficking in plant cells. Aside from the fundamental aspects in cell biology of how specific pre-protein sorting and translocation across biological membranes is achieved, a major focus is on transport, modification and deposition of plant storage proteins. The increasing use of plants as bioreactors to provide custom-designed proteins of different usage requires detailed understanding of these events. This text is directed not only at students and professionals in plant cell and molecular biology but also at those involved in horticulture and plant breeding. It is intended to serve as a text and guide for graduate-level courses on plant cell biology and as a valuable supplement to courses in plant physiology and development. Scientists in other disciplines who wish to learn more about protein translocation in plants will also find this text an up-to-date source of information and reference.

Plant Proteins—Advances in Research and Application: 2012 Edition is a ScholarlyEditions™ eBook that delivers timely, authoritative, and comprehensive information about Plant Proteins. The editors have built Plant Proteins—Advances in Research and Application: 2012 Edition on the vast information databases of ScholarlyNews.™ You can expect the information about Plant Proteins in this eBook to be deeper than what you can access anywhere else, as well as consistently reliable, authoritative, informed, and relevant. The content of Plant Proteins—Advances in Research and Application: 2012 Edition has been produced by the world’s leading scientists, engineers, analysts, research institutions, and companies. All of the content is from peer-reviewed sources, and all of it is written, assembled, and edited by the editors at ScholarlyEditions™ and available exclusively from us. You now have a source you can cite with authority, confidence, and credibility. More information is available at http://www.ScholarlyEditions.com/.