Engineering performance of plant protein gels: From molecular design to application-driven functionalities

Area of Science:

• Food Science
• Materials Science
• Biochemistry

Background:

• The global food system is transitioning to plant-based alternatives.
• Understanding plant protein gelation is crucial for replicating animal protein textures and functionalities.
• Plant proteins' complex structures and stability pose challenges for gel network formation.

Purpose of the Study:

• To review emerging plant protein sources and key gelation mechanisms.
• To elucidate structure-activity relationships in plant protein gels.
• To discuss advanced technologies and application-driven design for plant protein gels.

Main Methods:

• Summarized key gelation mechanisms: heat-induced, cold-set, acid/fermentation-induced, enzymatic, and mixed-protein systems.
• Analyzed the impact of polysaccharides, phenolic crosslinkers, minerals, and enzymes on gel properties.
• Reviewed advanced modifying technologies: high-pressure processing, ultrasound, pulsed electric field, cold plasma, irradiation, extrusion, electrospinning, microfluidic spinning, and 3D/4D printing.

Main Results:

• Identified how various factors modulate plant protein network morphology, water distribution, viscoelasticity, and digestion.
• Demonstrated the influence of advanced technologies on protein conformation and microstructure.
• Highlighted the importance of chemistry-based frameworks for designing plant protein gels.

Conclusions:

• Plant protein gelation is a complex field with diverse mechanisms and influencing factors.
• Advanced technologies offer novel ways to engineer plant protein microstructure and functionality.
• A chemistry-based approach is essential for developing next-generation plant-based food ingredients and products.