Plant Protein Physiochemical Properties Presentation

Originally Published: June 25, 2018
Last Updated: February 10, 2021

Anusha Samaranayaka, Ph.D., Senior Scientist, POS Bio-Sciences spoke on “Plant Protein Physiochemical Properties” at the 2018 Protein Trends & Technologies Seminar.

Samaranayaka’s presentation noted that plant proteins are taking the center stage. They are needed to fulfill the rising demand for protein foods and supplements and the need to find sustainable protein sources for a growing world population. While numerous plant protein sources have been introduced into the market, food formulators are trying figure out how to select and utilize these proteins to achieve the optimal product quality and flavor. Identifying target consumers and specific food applications improves the likelihood of success when these innovative ingredients are incorporated into conventional and new food formulations. Information provided included the availability, affordability, safety, regulatory status, and most importantly, the functionality, taste and color characteristics of protein sources.

An extract from her presentation is as follows. “Careful consideration about the protein source being used in the creation of an ingredient is crucial. Functionality and taste are very important; however, when processing an ingredient, co-products also merit a consideration. Cereals and pulses are composed of about 50-60% starches and fibers. If the goal is to make a protein ingredient using a raw material containing 25% or less protein, finding an application for these co-products is a must; it’s not economically feasible otherwise, Samaranayaka noted.”

Click on the link to read a summary of Samaranayaka’s presentation titled “Functional Properties of Plant Proteins.”

Click on the button below to view the original PowerPoint of “Plant Protein Physiochemical Properties.”

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