CHAPTER 1. Food Protein Structures, Functionality and Product Development

Abstract

The structure of food proteins influences their function and hence their use in developing food products. Researchers have frequently employed enzymes to modify and study protein techno-functionality under different conditions and to enhance the biological functions or health-promoting properties of proteins. As more people continue to show interest not only in the nutritive aspect of food proteins but also in the sustainability of food processing and product development methods, there has been a growing effort by researchers and the food industry to provide food protein products that are consistent with the expectations of today's consumers. Not only is the use of green processing methods such as supercritical fluid extrusion, ohmic heating, pulsed electric field and high hydrostatic pressure on the increase, there is also heightened interest in innovative high-tech strategies for food delivery and controlled nutrient release such as micro- and nanoencapsulation. This chapter reviews the various sources of food proteins, including non-traditional sources such as algae and insects, the effects of various processing methods on food protein structure and functionality, novel delivery systems and technologies in food protein product development and the growing impact of consumers on product development, including the increasing consumption of and even preference for plant-based meat alternatives. It is concluded that although there are promising signs of increased use of sustainable processing methods and seemingly endless possibilities in the development of new food protein products, there are also challenges such as the microbiological and allergenic risks inherent in using members of the class Insecta for food.