Functionality of Plant Proteins: Properties, Methods of Assessment, Modifications and Applications - Softcover

Über die Autorinnen und Autoren

Dr. Janitha Wanasundara is a Senior Research Scientist at the Saskatoon Research and Development Centre of Agriculture and Agri-Food Canada (AAFC) while affiliating as an Adjunct Professor at the University of Saskatchewan, Canada. She holds a doctorate in Food Science and has over 25 years of experience in the food chemistry, protein chemistry and food technology areas as a researcher and a university level educator. Dr. Wanasundara’s research efforts are to understand seed proteins for their optimum use in supporting environmentally sustainable healthy foods and renewable bioproducts. Dr. Wanasundara has contributed to more than 85 peer reviewed publications and book chapters in the field of food science and holds a patent on protein processing of Brassicaceae oilseeds. She has been involved in organizing various scientific conferences and made presentations and webinars on science and technology relevant for the developing plant protein industry. Dr. Wanasundara is a Certified Food Scientist.

Dr. Christophe Schmitt is a Protein Expert Scientist at Nestlé Research Lausanne, Switzerland. He holds a doctorate in Biotechnology and Food Processing and has contributed over 150 peer reviewed publications, book chapters and presentations in the area of food protein structure and functionality. He is co-inventor of more than 60 patent applications in the field of protein functionality applied to food and serves the advisory board of several plant-based foods and proteins projects and global initiatives.

Dr. Buddhi Lamsal is a Professor at the Food Science and Human Nutrition Department, Iowa State University. He holds a Doctorate in Agricultural Engineering with food processing emphasis from University of Wisconsin- Madison, WI. He has contributed over 90 peer reviewed journal publications, several book chapters and presentations in the area of plant protein extraction processes, their impact on protein quality and broader range of ingredient functionality, and protein modification. He is an active member of scientific professional societies, AOCS and IFT.

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Functionality of Food Proteins: Mechanisms, Modifications, Methods of Assessment and Applications provides researchers and users of plant-based proteins with the latest developments in understanding of their functionality at the molecular and ingredient level and in food applications. The book discusses insights into the biological, chemical, and physical principles behind the techno-functional and nutritional properties of proteins, existing methods of functionality assessment, and protein modification for functional enhancement in various food applications. With the current market demand for protein ingredients, several lesser known sources are now being utilized to develop new protein ingredients and products. These new proteins are intended to replace, partially or wholly, traditional proteins such as egg, milk, meat, soy and vital gluten. Depending on the source and processing into ingredients, the ability of these proteins to satisfy techno-functional and nutritional requirements in the final food product may differ. Science-based knowledge is needed in the area of protein functionality for making decisions along the value chain, from production on the land to processing and formulation. The chapters in this book provide knowledge that describes the properties of proteins and their functionality in food products. In-depth description of the properties, assessment and improvements for specific functions and applications will be provided. The book explains the characteristics of plant-proteins that make them suitable ingredients for various food products. Functionality of Proteins is a valuable resource for those researching alternative protein sources, creating new protein ingredients and products, or assessing consumer acceptability.