Plant-Based Protein Processing and Texture Properties

Plant-based protein products, such as meat and cheese analogs and plant-based milk, mimic the appearance, flavor, and texture of animal products. Plant-based proteins can be more sustainably produced compared to animal proteins to help feed a growing world population and combat climate change. However, the key technical challenges related to the development of plant-based analogs are issues with plant proteinPlant proteins functionality as well as final product texture and taste. For example, it is challenging to structure globular plant-based proteins to mimic the texture of fibrous animal muscle tissues. Additionally, casein micelles have unique structures and functionalities that give conventional cheese melting and stretching properties that plant-based proteins have not yet been able to match. Also, animal proteins denature during cooking to generate desirable flavors, while there are typically off-flavorsOff-flavors associated with plant-based protein ingredients. This chapter will focus on (1) the importance of plant-based protein substitution in food products, (2) plant proteinPlant proteins types and their current processing techniques used in industry, (3) the commercialized plant proteinsPlant proteins and their associated key issues, and (4) major challenges and future perspectives.