TY - BOOK ID - 138033689 TI - Recovery, Isolation and Characterization on Food Proteins AU - Schweiggert-Weisz, Ute AU - Zannini, Emanuele PY - 2022 PB - Basel MDPI - Multidisciplinary Digital Publishing Institute DB - UniCat KW - enzymatic hydrolysis KW - fermentation KW - lupin protein KW - functional properties KW - sensory profile KW - lupin allergy KW - lup an 1 KW - plant protein KW - secalin KW - rye prolamin KW - protein acylation KW - capric acid KW - emulsifying agent KW - foaming agent KW - atomic force microscope KW - circular dichroism KW - phytic acid KW - green extraction KW - soybean proteins KW - soybean okara KW - pea (Pisum sativum L.) KW - spray-dry KW - protein characterization KW - pea allergens KW - canola KW - protein solubility KW - dietary fiber KW - starch gelatinization KW - extrusion KW - expansion KW - biopolymers KW - closed-cavity rheometer KW - BSG KW - fibre fortification KW - glycaemic index KW - bread dough quality KW - gluten network KW - nutritional value KW - brewers’ spent grain KW - barley protein KW - by-product valorisation KW - brewing waste KW - food ingredient KW - n/a KW - brewers' spent grain UR - https://www.unicat.be/uniCat?func=search&query=sysid:138033689 AB - Proteins play an important role in human nutrition. At present, most of our protein requirement is covered by animal proteins. However, the production of animal proteins is associated with a high consumption of resources and land/sea, which contributes considerably to greenhouse gas emissions. Therefore, interest in the recovery of alternative proteins for food applications is greater than ever. Alternative proteins can be produced by plants, algae, fungi, and insects. So far, plant proteins such as wheat or soy protein preparations still dominate the market for alternative protein products, but more and more new proteins are entering the market. The quality of the proteins—particularly their functional, nutritional, and sensory properties—is influenced by the raw materials from which they are obtained and the extraction and isolation processes used. According to their functional properties (e.g., protein solubility, gelling, or emulsification properties), alternative protein preparations can be applied as substitutes for animal proteins or for the protein enrichment of food. The use of proteins in foods that are attractive to consumers is a challenge, especially if these proteins are to replace meat, milk, or egg products, since they need to mimic their texture, sensory properties, color, and taste. In addition to dealing with various technological challenges, the development of tailormade food products also requires knowledge of the driving forces and barriers between different consumer groups when using these products. ER -