Plant-Based Proteins and Their Modification and Processing for Vegan Cheese Production
Plant-based proteins are important macronutrients in the human diet, crucial for cell development in our bodies and for supporting the immune system. Given their nutritional and functional properties, plant-based proteins are excellent candidates for the development of plant-based food. Among other...
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| Format: | Article |
| Language: | English |
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MDPI AG
2024-01-01
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| Series: | Macromol |
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| Online Access: | https://www.mdpi.com/2673-6209/4/1/2 |
| _version_ | 1797240229156880384 |
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| author | Jelica Kovačević Thomas Bechtold Tung Pham |
| author_facet | Jelica Kovačević Thomas Bechtold Tung Pham |
| author_sort | Jelica Kovačević |
| collection | DOAJ |
| description | Plant-based proteins are important macronutrients in the human diet, crucial for cell development in our bodies and for supporting the immune system. Given their nutritional and functional properties, plant-based proteins are excellent candidates for the development of plant-based food. Among other things, plant-based cheese has been identified as a potential enabler for future innovation through improvements in ingredient technology. Unlike traditional dairy cheeses, plant-based cheeses are made from a variety of ingredients such as nuts and legumes that can be fortified with nutrients also found in traditional cheese. Of course, plant-based cheeses still have some nutritional drawbacks, and most of them are processed, which means they contain preservatives, colour additives and high sodium content. Nevertheless, the physicochemical and functional properties of plant-based proteins are of great interest to the food industry and the initial interest in natural sources of plant proteins has recently shifted to the field of modification and processing. This review discusses the natural sources and classification of plant-based proteins and summarises recent studies on processing methods in the production of plant-based cheese. |
| first_indexed | 2024-04-24T18:04:06Z |
| format | Article |
| id | doaj.art-b706b18ffdb64fe0a1083384fc074faa |
| institution | Directory Open Access Journal |
| issn | 2673-6209 |
| language | English |
| last_indexed | 2024-04-24T18:04:06Z |
| publishDate | 2024-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Macromol |
| spelling | doaj.art-b706b18ffdb64fe0a1083384fc074faa2024-03-27T13:51:56ZengMDPI AGMacromol2673-62092024-01-0141234110.3390/macromol4010002Plant-Based Proteins and Their Modification and Processing for Vegan Cheese ProductionJelica Kovačević0Thomas Bechtold1Tung Pham2Research Institute of Textile Chemistry and Textile Physics, Universität Innsbruck, Höchsterstraße 73, 6850 Dornbirn, AustriaResearch Institute of Textile Chemistry and Textile Physics, Universität Innsbruck, Höchsterstraße 73, 6850 Dornbirn, AustriaResearch Institute of Textile Chemistry and Textile Physics, Universität Innsbruck, Höchsterstraße 73, 6850 Dornbirn, AustriaPlant-based proteins are important macronutrients in the human diet, crucial for cell development in our bodies and for supporting the immune system. Given their nutritional and functional properties, plant-based proteins are excellent candidates for the development of plant-based food. Among other things, plant-based cheese has been identified as a potential enabler for future innovation through improvements in ingredient technology. Unlike traditional dairy cheeses, plant-based cheeses are made from a variety of ingredients such as nuts and legumes that can be fortified with nutrients also found in traditional cheese. Of course, plant-based cheeses still have some nutritional drawbacks, and most of them are processed, which means they contain preservatives, colour additives and high sodium content. Nevertheless, the physicochemical and functional properties of plant-based proteins are of great interest to the food industry and the initial interest in natural sources of plant proteins has recently shifted to the field of modification and processing. This review discusses the natural sources and classification of plant-based proteins and summarises recent studies on processing methods in the production of plant-based cheese.https://www.mdpi.com/2673-6209/4/1/2plant-based proteinsmodificationprocessingripeningcurd |
| spellingShingle | Jelica Kovačević Thomas Bechtold Tung Pham Plant-Based Proteins and Their Modification and Processing for Vegan Cheese Production Macromol plant-based proteins modification processing ripening curd |
| title | Plant-Based Proteins and Their Modification and Processing for Vegan Cheese Production |
| title_full | Plant-Based Proteins and Their Modification and Processing for Vegan Cheese Production |
| title_fullStr | Plant-Based Proteins and Their Modification and Processing for Vegan Cheese Production |
| title_full_unstemmed | Plant-Based Proteins and Their Modification and Processing for Vegan Cheese Production |
| title_short | Plant-Based Proteins and Their Modification and Processing for Vegan Cheese Production |
| title_sort | plant based proteins and their modification and processing for vegan cheese production |
| topic | plant-based proteins modification processing ripening curd |
| url | https://www.mdpi.com/2673-6209/4/1/2 |
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