Plant‐based protein as an alternative to animal proteins: A review of sources, extraction methods and applications

Author:

Thakur Sheetal1ORCID,Pandey Arun Kumar2ORCID,Verma Kiran3,Shrivastava Arpit2,Singh Narpinder4ORCID

Affiliation:

1. University Centre for Research & Development, Department of Biotechnology Chandigarh University Gharuan‐Mohali Punjab 140413 India

2. Amity Institute of Biotechnology Amity University Jaipur Rajasthan 303002 India

3. Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management Kundli Haryana 131028 India

4. Department of Food Science and Technology Graphic Era Deemed to be University Dehradun Uttarakhand 248002 India

Abstract

SummaryA major part of protein in human diet comes from the animal‐based foods such as meat and dairy products. The demand on protein‐rich food in global market is progressively escalating due to increasing consumer awareness about constructive role of protein in human well‐being. The changing scenario will ultimately promote the farming of meat and dairy animals to meet the increasing demand. However, the increase in livestock farming will lead to excessive environmental stress as it contributes to greenhouse gases emission, and negatively affecting the biodiversity. With an increase in awareness about environmental pollution, animal cruelty and negative impact of animal‐based food products on health, consumers are shifting towards plant‐based vegan substitutes. Apart from being a good protein source, plant‐based alternatives are also enriched with numerous other bioactive compounds, that is, polyphenols, antioxidants, vitamins and dietary fibres. The protein content of plant‐based sources, that is, cereals (6%–15%), legumes (20%–38%), pseudocereals (11%–23%), nuts (18%–38%) and seeds (9%–30%) is comparatively higher than milk (3%–5%), whereas approximately similar to meat (23%). Therefore, the current review is focused on assessment of major plant‐based protein sources that can be used for the development of protein‐rich food products as well as the animal food alternatives. The study also discusses about plant protein extraction techniques and development of animal‐based meat and dairy analogues using plant protein.

Funder

Science and Engineering Research Board

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

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