Harsh, B. Jadhav and Moumita, Das and Arpita, Das and Geetha, V and Uday, Annapure and Kamal, Alaskar and Pintu, Choudhary (2024) Enhancing the functionality of plant-based proteins with the application of ultrasound–A review. Measurement: Food, 13. pp. 1-12.
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Abstract
The market demand for plant-based proteins has recently gained momentum due to their health benefits and ecofriendly
origin compared with animal proteins. However, plant-based proteins have lower solubility, lower
techno-functionalities, poor digestibility, and anti-nutritional factors which restricts their application in the food
processing sector. Nonthermal technology like ultrasonication can be used for the modification of plant-based
proteins to yield proteins with improved techno-functionalities and this will also help in further augmenting
the market of plant-based protein. The present review focuses on the potential of ultrasonication in increasing the
applicability of plant protein in the food sector by modification of functional characteristics like solubility,
texture, emulsification, foaming, and thermal stability.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Cavitation, Modification, Surface properties, Foaming, Emulsification |
| Subjects: | 500 Natural Sciences and Mathematics > 10 Plants > 02 Plant Biochemistry |
| Divisions: | Dept. of Biochemistry |
| Depositing User: | Somashekar K S |
| Date Deposited: | 24 Apr 2024 06:27 |
| Last Modified: | 24 Apr 2024 06:27 |
| URI: | http://ir.cftri.res.in/id/eprint/17516 |
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