Table 4.
Summary of the functional property profile of the alternative proteins.
| Source | Treatment | Functional properties profile summary | References | |
|---|---|---|---|---|
| Plant-based protein | Soy protein isolated | – | Solubility: 14.9%, OAC: 1.8 g/g, WAC: 12.4 g/g, ES: 100%, FC: 171%, and FS: 67.7%. All properties were evaluated at pH 7. | [147] |
| Soy protein isolated | – | Solubility at pH 12: >80%, OAC: 1–2 g/g, WAC:5–6 g/g, EA: 100–120 m2/g, ES:15–18 min, and FS: 82.44%. | [148] | |
| Soy protein isolated | – | Solubility: 41.80% at pH 7.5, EA: 45 m2/g, ES: 75–80 min, FC: 30–35%, and FS: 55–60%. | [149] | |
| Pea protein isolated | – | Solubility: 5%, OAC:1 g/g, WAC: 3.1 g/g, ES: 80.7%, FC: 81.1%, and FS:27.1%. All properties were evaluated at pH 7. | [147] | |
| Pea protein concentrates | – | Highest solubility: 60–70% at pH 12. OAC:1–2 g/g, WAC:3–3.5 g/g, EA:110–120 m2/g, ES: 12–15 min, and FS: 89.74%. | [148] | |
| Coconut protein | Solubility: 10–15% at pH 7, EA: 49.94 m2/g, ES: 65.28 min, FC: 3.68%, and FS: 100%. | [150] | ||
| Coconut protein | Non-enzymatic deamidation | Highest solubility: 45%–50% at pH 7, EA: 67.43 m2/g, ES: 24,49 min, FC: 7.32%, and FS: 100%. | [150] | |
| Almond protein isolated | Defatted | Solubility: 80%–90% at pH 3–4. | [151] | |
| Oat protein isolated | – | Solubility: 9%–21%, EA: 29–35. %, ES: 32–37%, FC: 75–125%, FS: 60–75%. All properties were evaluated at pH 7. | [152] | |
| Oat protein isolated | Defatted | Solubility: 17.5–27.5%, EA: 35–46%, ES: 35–45%, FC: 125–200%, and FS: 50–60%. All properties were evaluated at pH 7. | [152] | |
| Oat protein isolated | CO2-defatted | Functional properties values are highest at pH 10.5 and lowest at acidic and neutral pH. Solubility: 180–200%, FC: 80%, EA: 15.4 m2/g and ES: 411.3 min. | [153] | |
| Rice | – | Solubility: 5%, EA: 50–75%, ES: 25–50%, and FS: 140%. These functional properties could increase with alkali and heat treatment and dextran addition. | [154] | |
| Rice protein concentrate | – | Solubility: 10%, OAC: 1–1.5 g/g, WAC: 1.46 g/g, and FS: 50%. EA and ES were low at pH 7. | [148] | |
| Single-Cell protein | Chlorella vulgaris protein isolated | – | Solubility: 0–5% and ES: 77%. These properties were evaluated at pH 7. | [155] |
| Chlorella vulgaris protein isolated | Ultrafiltration | Solubility: 30–40% and ES: 79%. These properties were evaluated at pH 7. | [155] | |
| Spirulina protein isolated | – | Solubility: 77.67% at pH 12. OAC: 1.85 mL/g, WAC: 2.14 mL/g, FC: 10.74 mL, FS: 19.26 min, EA: 56.32%, and ES:71.51%. | [125] | |
| Spirulina protein isolated | – | Solubility: 90.54% at pH 12. OAC: 0.59 mL/g, WAC: 2.96 mL/g, FC: 12.53 mL, FS: 32.40 min, EA: 51.54%, and ES: 65.20%. |
[125] | |
| Saccharomyces cerevisiae | – | OAC: 1.72 mL/g, WAC: 2.10 mL/g, FC:10.49%, FS: 17.4%, EA: 52.36%, and ES:70.54%. | [92] | |
| Saccharomyces cerevisiae | Mechanical disruption | Solubility: 29.66%, OAC: 8.82 mL/g, WAC: 7.69 g/g, EA: around 50%, ES: close to 100%, and FS: 120%. All properties were evaluated at pH 7.2. | [143] | |