Principal Scientist Protein functionality NIZO Ede, Netherlands
This presentation will cover the functionality of plant proteins and the impact of their origin and processing thereon. Plant protein can be extracted from a wide variety of sources, including cereals, pulses, oil seeds, tubers. Each source delivers specific protein compositions and functionality. Some proteins are more suitable for application in dairy alternatives, whereas others are more suitable for meat alternatives or egg replacement. Plant material, such as seeds and tubers, requires processing to liberate the proteins and to produce protein rich ingredients. The processing is different for the different starting materials, e.g. oil seeds vs. starch containing crops. Processing will alter the functionality of the proteins present in the plant material. This presentation will focus on the influence of processing, including traditional and mild processing, on the functionality of plant protein ingredients. The interplay between source and processing will be discussed in relation to the functionality in the final application.