Nutritional and Functional Properties of Novel Protein Sources

Asli Can Karaca, Michael Nickerson, Cinzia Caggia, Cinzia L. Randazzo, Amjad K. Balange, Celia Carrillo, Marta Gallego, Javad Sharifi-Rad, Senem Kamiloglu, Esra Capanoglu*

*Corresponding author for this work

Research output: Contribution to journalReview articlepeer-review

23 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)6045-6077
Number of pages33
JournalFood Reviews International
Volume39
Issue number9
DOIs
Publication statusPublished - 2023

Bibliographical note

Publisher Copyright:
© 2022 Taylor & Francis.

Keywords

  • Cereals
  • insect proteins
  • legumes
  • marine plant proteins
  • microbial derived proteins
  • seeds

Fingerprint

Dive into the research topics of 'Nutritional and Functional Properties of Novel Protein Sources'. Together they form a unique fingerprint.

Cite this