Plant proteins make a difference

Abstract

Given the strict demand for a low-carbon, environment-friendly, and healthier diet, this perspective gives a rather lucid picture of using plant proteins as surrogates of animal counterparts toward multidimensional applications in food. We highlight the recent advancements in assembling proteins of different plant origins into a homogeneous unity in which complementary physicochemical properties are rationally designed by orchestrating the protein combinations and respective proportions. Except for fulfilling normal functions in emulsifying, foaming, thickening, etc., examples of neoteric applications such as 3D printing and cereal meat are encompassed. Outside the blueprint created by plant proteins, we also give comments on difficulties and challenges that we will encounter. Through this commentary, we hope to innovate novel ideas of structuring future foods with benign impacts on our human beings and the planet.

Keywords

• Plant proteins
• Environmental impact
• Functional properties
• Nutritional properties