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Replacement of animal proteins in food: How to take advantage of nutritional and gelling properties of alternative protein sources

Abstract : Given the growing world population, there is a need to balance animal and vegetable sources of dietary protein and to limit overall protein resources, and food formulation has to consider alternative protein sources as a way to meet human requirements. The protein concentration, essential amino acids (EAA) of all protein sources were analyzed with respect to human needs along with additional macronutrients of nutritional and energy interest (i.e. carbohydrates and lipids). New indexes are proposed to classify the alternative protein sources considering their EAA balance and how it may change during food processing. A global overview of all protein sources is provided including the quantity of food and associated caloric intakes required to fulfill our daily protein needs. As texture is a key parameter in food formulation, and is often influenced by protein gelation, we conducted an exhaustive review of the literature in a large scientific database on the ability of proteins from all sources to go through the sol-gel transition with the corresponding physical-chemical conditions. Traditional and innovative recipes are discussed and some improvement are proposed in terms of their ability to fulfill human needs for EAA and food and caloric intakes.
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https://hal.inrae.fr/hal-03319278
Contributor : Dominique Fournier <>
Submitted on : Thursday, August 12, 2021 - 8:48:43 AM
Last modification on : Tuesday, September 7, 2021 - 3:44:08 PM

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Charlotte Floret, Anne-Flore Monnet, Valérie Micard, Stéphane Walrand, Camille Michon. Replacement of animal proteins in food: How to take advantage of nutritional and gelling properties of alternative protein sources. Critical Reviews in Food Science and Nutrition, Taylor & Francis, In press, pp.1-27. ⟨10.1080/10408398.2021.1956426⟩. ⟨hal-03319278⟩

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