Generic behavior of pulse proteins in 2D and 3D food systems

Summary

Numerous tasty, nutritious and healthy food products are produced with animal-based proteins by the food industry. But the production of animal-based proteins is not sustainable, and their alternatives are in demand. My PhD research explored the potential of plant proteins—which have a much lower environmental impact and much higher global yield—for making food structures in foam, emulsion and gel systems. This research studied lentil, faba bean and chickpea proteins, and found that the albumin components tend to form stiff structures and better stabilize those food systems than the other protein components. Of the other protein components, vicilin proteins function better than legumin proteins, which tend to have a disruptive effect on food structures. The findings from my research
could guide the broader utilization of plant proteins in food applications as
animal protein replacers and promote the development of a more sustainable food
industry.