Considerations: Plant Protein Use Presentation

Originally Published: July 9, 2015
Last Updated: March 9, 2021
Baraem-Pam-Ismail-Considerations-Plant-Protein-Use-2015-PTT

“Considerations: Plant Protein Use” was presented at the 2015 Protein Trends & Technologies Seminar by Baraem Ismail, Ph.D., Associate Professor, Dept. of Food Science and Nutrition, University of Minnesota.

Abstract: While proteins have multiple functionality and physiological benefits making them attractive ingredients in many formulations, processing imparts some challenges pertaining to thermal stability, aggregation during storage, Maillard advanced products, and sensory quality, to name a few. Understanding the molecular interactions of various protein ingredients, including isolates and hydrolysates, in systems such as beverages and intermediate moisture foods would aid in choosing the most suitable protein ingredient and processing conditions for a particular application. This presentation outlined the effect of various processing and storage conditions on protein/protein interactions as well as protein interactions with other constituents.

Excerpt from the written summary of this presentation: When proteins are hydrolyzed, they partially unfold, exposing groups that also can cause aggregation. That is, some peptides are actually aggregate promoters and will interact with other proteins, to create peptide-peptide interactions, and with carbohydrates to participate in undesirable Maillard reactions.

Aggregation is caused by both intrinsic factors, such as the source and structure of the protein, and extrinsic factors, such as heat, acid and protein concentration in the food system. Maillard reaction is an interaction of protein with carbohydrate, and its progression to advanced stages results in protein polymerization and reduced overall quality and shelflife. “One promising approach to limit aggregation is controlled Maillard-induced glycation, which involves covalent bonding of a protein and a sugar molecule,” said Ismail.

Click here to view the written summary Better Protein Ingredients via Controlled Maillard Reactions” of this presentation.

Click on the button below to download a PDF of Ismail’s PowerPoint presentation “Considerations: Plant Protein Use.”

 

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