Nutritional Value and Physicochemical Characteristics of Alternative Protein for Meat and Dairy-A Review.

Content Provider	Europe PMC
Author	Zeng, Yan Chen, Enhui Zhang, Xuewen Li, Demao Wang, Qinhong Sun, Yuanxia
Editor	Hussain, Malik Altaf
Copyright Year	2022
Abstract	In order to alleviate the pressure on environmental resources faced by meat and dairy production and to satisfy the increasing demands of consumers for food safety and health, alternative proteins have drawn considerable attention in the food industry. However, despite the successive reports of alternative protein food, the processing and application foundation of alternative proteins for meat and dairy is still weak. This paper summarizes the nutritional composition and physicochemical characteristics of meat and dairy alternative proteins from four sources: plant proteins, fungal proteins, algal proteins and insect proteins. The difference between these alternative proteins to animal proteins, the effects of their structural features and environmental conditions on their properties, as well as the corresponding mechanism are compared and discussed. Though fungal proteins, algal proteins and insect proteins have shown some advantages over traditional plant proteins, such as the comparable protein content of insect proteins to meat, the better digestibility of fungal proteins and the better foaming properties of algal proteins, there is still a big gap between alternative proteins and meat and dairy proteins. In addition to needing to provide amino acid composition and digestibility similar to animal proteins, alternative proteins also face challenges such as maintaining good solubility and emulsion properties. Their nutritional and physicochemical properties still need thorough investigation, and for commercial application, it is important to develop and optimize industrial technology in alternative protein separation and modification.
Journal	Foods (Basel, Switzerland)
Volume Number	11
PubMed Central reference number	PMC9654170
Issue Number	21
PubMed reference number	36359938
e-ISSN	23048158
DOI	10.3390/foods11213326
Language	English
Publisher	MDPI
Publisher Date	2022-10-23
Access Restriction	Open
Rights License	Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). © 2022 by the authors.
Subject Keyword	alternative proteins nutritional value physicochemical characteristics
Content Type	Text
Resource Type	Article
Subject	Microbiology Health (social science) Health Professions Food Science Plant Science