. 2023 Jul 14;12(14):2703. doi: 10.3390/foods12142703

Table 1.

Summary of protein components and their functionalities from various sources.

Protein Sources	Proteins	Protein Structure	Protein Fractions	Isoelectric Point	Molecular Weight (kDa)	Functional Properties	References
Dairy products	Casein	Unstructured, flexible random coil protein	α_s1-casein	4.4–4.8	23.6	Excellent interfacial stability, emulsifying, gelling, foaming, and water-binding properties	[28,36]
			α_s2-casein	4.9	25.2
			β-casein	4.8–5.0	24.0
			κ-casein	~3.5	19.1
	Whey protein isolate	Globular protein	β-lactoglobulin	5.35–5.49	18.3	Excellent emulsifying, gelling, foaming, and water-binding properties	[37,38]
			α-lactalbumin	4.2–4.5	14
			Serum albumin	5.5	65
			Lactoferrin	9.5–10.0	76.5
Legumes	Soybean protein	Complex globular protein	β-conglycinin (7S)	4.6	150–200	The foaming and emulsifying properties of untreated soy protein isolate are not as good as those of animal proteins	[27,39]
	Soybean protein	Complex globular protein	Glycine globular protein (11S)	4.6	300–380		[27,39]
	Pea protein	Complex globular protein	Legumin 11S	4.8	330–410	Having functional properties similar to soy protein, such as emulsifying properties	[40,41]
	Pea protein	Complex globular protein	Vicilin/convicilin 7S	5.5	150/180–210		[40,41]
Cereals	Rice protein	Complex globular protein	Albumin	4.1	10–100	Low foaming capacity but high foaming stability. Emulsifying performance is similar to foaming properties	[42]
			Globulin	4.3/7.9	16–130
			Glutelin	4.8	51–57
			Prolamin	6.0–6.5	10–16
	Wheat Protein	Complex globular protein	Glutenin	7.5	30–140	Poor emulsifying properties when compared to other vegetable proteins (such as zein)	[43]
	Wheat Protein	Complex globular protein	α-gliadin/β-gliadin/ γ-gliadin/ω-gliadin	7.5	25–35/30–35/35–40/55–70		[43]
Seeds	Flaxseed	Complex globular protein	12S linen	4.75	252–298	High emulsifying activity and foaming capacity	[44]
	Flaxseed	Complex globular protein	2S conlinin		16–18	High emulsifying activity and foaming capacity	[44]
	Sunflower	Complex globular protein	11S globulin (helianthinin)	4.5	300–350	Poor gel-forming properties and similar emulsifying properties to corresponding soy-based emulsions	[45]
	Sunflower	Complex globular protein	2S albumin		10–18		[45]
Insects	Patanga succincta and Chondracris roseapbrunner	ND	ND	4.0	20–250	Poor emulsifying and foaming properties, but foaming stability was better than bovine serum albumin.	[46]
Insects	Tenebrio molitor	ND	ND	ND	14–100	Good gel-forming capacity	[47,48]
Algae	Arthrospira maxima	ND	ND	ND	36–112	Good interfacial stability, and emulsifying properties	[49]

ND: not detected.