This volumes provides a comprehensive guide to the research and development of plant-based proteins. Chapters coversprotocols and guidelines needed for plant-based protein research and development, from sourcing and processing to the analysis of the physical, chemical, functional, and sensory properties of these proteins. Written in the format of the Methods and Protocols in Food Science series, the chapters include an introduction to the respective topic, list necessary materials and reagents, detail well established and validated methods for readily reproducible laboratory protocols and contain notes on how to avoid or solve typical problems.
Authoritative and cutting-edge, Plant-based Proteins: Production, Physicochemical, Functional, and Sensory Properties aims to be a valuable resource for researchers, graduate students, product developers, and food industry professionals working in the field.
Table des matières
Overview of Plant-based Proteins.- Regulations and International Testing Standards.- Roller and Hammer Milling of Pulses.- Dry Fractionation of Pulses to Produce Protein-rich Fractions.- Wet Extraction of Proteins.- Protein Fractionation Using Osborne Sequential Extraction.- Techno-economic Analysis of Protein Production.- Microbial Analysis.- Quantification of Crude and Soluble Protein Content.- Free Amino and Sulfhydryl Group Content.- Amino Acid Composition.- Protein Digestibility through in vitro Gastrointestinal Digestion.- Trypsin and Chymotrypsin Inhibitors Activities.- Anti-Nutrients in Pulses.- Particle Size and Distribution Analysis of Protein Powders.- Bulk Properties of Protein Powders using Hosokawa Powder Tester PT-R.- Flow Properties of Protein Powders using FT4™ Powder Rheometer.- Molecular Size Distribution.- Polyacrylamide Gel Electrophoresis.- Secondary Structural Analysis Using Fourier Transform Infrared and Circular Dichroism Spectroscopy.- Surface Hydrophobicity.- Zeta Potential.- Thermal Analysis Using Differential Scanning Calorimetry.- Solubility.- Foaming capacity and stability.- Emulsifying Properties.- Water and Oil Holding Capacity.- Gelation.- Rheological Properties.- Viscosity.- Volatile Compounds.- Twin-Screw Extrusion Processing for Textured Plant Protein Meat Analogs.- Sensory Analysis Implementation to Evaluate Plant Protein-Based Meat Products.
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