Application Prospect of Protein-Glutaminase in the Development of Plant-Based Protein Foods
Plant-based protein foods as suitable alternative protein sources have recently received increased global interest. The scientific community is exploring effective modification approaches to enhance the functionality of plant-based proteins for expanded utilization. Deamidation has shown great poten...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-02-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/11/3/440 |
| _version_ | 1797487764418068480 |
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| author | Xiao Liu Chao Wang Xinwen Zhang Guoqiang Zhang Jingwen Zhou Jian Chen |
| author_facet | Xiao Liu Chao Wang Xinwen Zhang Guoqiang Zhang Jingwen Zhou Jian Chen |
| author_sort | Xiao Liu |
| collection | DOAJ |
| description | Plant-based protein foods as suitable alternative protein sources have recently received increased global interest. The scientific community is exploring effective modification approaches to enhance the functionality of plant-based proteins for expanded utilization. Deamidation has shown great potential for structural modifications and improving the processing efficiency of proteins. In this review, we firstly revisit the enzyme reaction mechanism of protein-glutaminase and its fundamental differences from other enzymatic methods for the deamidation of proteins. Then, the latest advances regarding the suitability of protein-glutaminase modifications for improving the functional properties (e.g., solubility, emulsifying and foaming properties, flavor, and reduction in allergenicity) of plant-based proteins are overviewed. Finally, we address the potential prospect associated with the use of protein-glutaminase in plant-based protein foods, such as meat, dairy, and egg alternatives. This review provides a novel perspective for the design of plant-based protein foods by using protein-glutaminase in order to match animal counterparts in taste and texture, and to fuel widespread adoption. |
| first_indexed | 2024-03-09T23:52:25Z |
| format | Article |
| id | doaj.art-396bd5a882704869b8bf97ffc3d926df |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T23:52:25Z |
| publishDate | 2022-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-396bd5a882704869b8bf97ffc3d926df2023-11-23T16:30:59ZengMDPI AGFoods2304-81582022-02-0111344010.3390/foods11030440Application Prospect of Protein-Glutaminase in the Development of Plant-Based Protein FoodsXiao Liu0Chao Wang1Xinwen Zhang2Guoqiang Zhang3Jingwen Zhou4Jian Chen5Science Center for Future Foods, Jiangnan University, Wuxi 214122, ChinaScience Center for Future Foods, Jiangnan University, Wuxi 214122, ChinaState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaScience Center for Future Foods, Jiangnan University, Wuxi 214122, ChinaScience Center for Future Foods, Jiangnan University, Wuxi 214122, ChinaScience Center for Future Foods, Jiangnan University, Wuxi 214122, ChinaPlant-based protein foods as suitable alternative protein sources have recently received increased global interest. The scientific community is exploring effective modification approaches to enhance the functionality of plant-based proteins for expanded utilization. Deamidation has shown great potential for structural modifications and improving the processing efficiency of proteins. In this review, we firstly revisit the enzyme reaction mechanism of protein-glutaminase and its fundamental differences from other enzymatic methods for the deamidation of proteins. Then, the latest advances regarding the suitability of protein-glutaminase modifications for improving the functional properties (e.g., solubility, emulsifying and foaming properties, flavor, and reduction in allergenicity) of plant-based proteins are overviewed. Finally, we address the potential prospect associated with the use of protein-glutaminase in plant-based protein foods, such as meat, dairy, and egg alternatives. This review provides a novel perspective for the design of plant-based protein foods by using protein-glutaminase in order to match animal counterparts in taste and texture, and to fuel widespread adoption.https://www.mdpi.com/2304-8158/11/3/440protein-glutaminasedeamidationfunctional propertiesplant-based protein foodsalternatives |
| spellingShingle | Xiao Liu Chao Wang Xinwen Zhang Guoqiang Zhang Jingwen Zhou Jian Chen Application Prospect of Protein-Glutaminase in the Development of Plant-Based Protein Foods Foods protein-glutaminase deamidation functional properties plant-based protein foods alternatives |
| title | Application Prospect of Protein-Glutaminase in the Development of Plant-Based Protein Foods |
| title_full | Application Prospect of Protein-Glutaminase in the Development of Plant-Based Protein Foods |
| title_fullStr | Application Prospect of Protein-Glutaminase in the Development of Plant-Based Protein Foods |
| title_full_unstemmed | Application Prospect of Protein-Glutaminase in the Development of Plant-Based Protein Foods |
| title_short | Application Prospect of Protein-Glutaminase in the Development of Plant-Based Protein Foods |
| title_sort | application prospect of protein glutaminase in the development of plant based protein foods |
| topic | protein-glutaminase deamidation functional properties plant-based protein foods alternatives |
| url | https://www.mdpi.com/2304-8158/11/3/440 |
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