PREPARATION AND UTILIZATION OF PROTEIN CONCENTRATES AND ISOLATES FOR NUTRITIONAL AND FUNCTIONAL IMPROVEMENT OF FOODS1

Abstract

ABSTRACTConcentration and isolation of proteins from different sources is primarily aimed at providing a satisfactory solution for protein malnutrition/undernutrition and effective utilization of the underutilized protein sources. Several sources ranging from algae to soybeans have been studied for the purpose.All the current methods of protein concentrates/isolates production are based on two principles, namely, 1) Physical separation of the protein rich fraction, and 2) Solubilization of the proteins followed by precipitation and/or drying. The thus concentrated/isolated proteins are either directly, or after modifications (enzymatic or chemical) are utilized. Commercial production has been limited to only few sources such as soybeans, groundnuts, cottonseeds, and sunflower seeds due to either technological and/or consumer acceptance problems. Flavor, color, and textural compatibility of the protein concentrates/isolates with the carrier and the want of globally acceptable vehicle are some of the major constraints in production and utilization of the protein concentrates/isolates. The amino acids imbalance of the native proteins and subsequent processing losses of essential amino acids further compound the problem.Utilization of protein concentrates/isolates from human food purposes has used several foods including spaghetti, macaroni, pasta, bread, and cookies. Other modes of utilization include meat extenders, high protein beverages, and ration diets for mass feeding programs. Cereals appear to be the most commonly used vehicle for this nutrient propagation.