Recent advances on the impact of novel non-thermal technologies on structure and functionality of plant proteins: A comprehensive review

Abstract

The recent trend in consumption of plant-based protein over animal protein opens up a new avenue for sustainable agriculture practice, less environmental impact and greenhouse gas emission. The modification of plant-based proteins by novel non-thermal technologies includes the structural transformation followed by the modulation of their functional properties that are exploited to develop a protein ingredient system for application in food formulation. This review explores the impact of non-thermal process technologies on structural modification of plant proteins followed by improvement in protein’s function in food formulation. Novel concepts articulating the impact of non-thermal technologies on structural and functional modification of plant proteins affecting it’s digestibility and bioavailability are addressed. Limitations and prospects of applying non-thermal technologies in developing an alternative plant-based protein food system are also summarized. Non-thermal processes are considered as the emerging technologies that results in conformational changes in secondary, tertiary and quaternary structure of plant proteins which helps in modification of functional properties without jeopardizing the organoleptic properties and bioactivity of the protein. However, extensive future study is needed to optimize the non-thermal process parameters along with the finding of new protein sources to achieve healthy and sustainable plant-based food system.

HIGHLIGHTS

• Demand and consumption of plant proteins are increasing compared to animal proteins.

• Non-thermal technologies changes protein structure and enhances the bio-functional properties.

• Structural and functional modification influences the digestive properties of plant proteins.

• Limitations and challenges of non-thermal technologies are addressed.

Keywords:

• Modification
• non-thermal technologies
• plant proteins
• protein functionality
• structural alteration

Acknowledgements

The authors would like to thank National Institute of Technology Rourkela, Odisha, for providing facilities for smooth conduct of the work.

Authors’ contributions

Dibya Ranjan Dash: Data curation, Investigation, Methodology, Validation, Writing-original draft preparation. Dr. Sushil Kumar Singh: Conceptualization, Visualization, Formal analysis, Resources, Writing-reviewing & editing. Dr. Poonam Singha: Conceptualization, Formal analysis, Validation, Methodology, Resources, Project administration, Supervision, Writing-reviewing & editing

Disclosure statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Additional information

Funding

There is no funding associated with the work featured in this article.