Challenges in assessing plant protein functionality

Plant protein ingredients are key for achieving the long-term sustainability of the global food system. They are generally obtained upon processing a wide range of raw materials that are rich in oil and/or starch. Protein extraction of these sources involves a variety of chemical and physical processing methods while generating numerous plant protein ingredients with different protein content (concentrates, isolates) and functional properties.

To develop protein-rich, new plant-based products with constant quality of structure, texture, and taste, it is important to benchmark available ingredients from a given or from different protein sources using appropriate methods to test their functionality.

This presentation will encompass a brief description on the type of plant protein ingredients that can be obtained with various extraction methods, and a discussion on the most appropriate methods to be used to test their functionality with the emphasis on water solubility, viscosity, gelation, emulsification, and foam formation. Limitations of the current methods will specifically be discussed including some recommendations for selection and potential improvements.