Use of Plant Proteins as Dairy Protein Substitutes in Food Industry

Abstract

The primary proteins in human nutrition are of animal origin. Dairy proteins are known to be used as reference proteins in the evaluation of protein quality. They are also used as ingredients in the food industry to enhance sensory, physical, functional and textural properties and increase the nutritive value. On the other hand, tendency to consume plant proteins has increased recently due to the fact that dairy proteins are expensive, dairy products can be allergenic and that animal breeding has negative impacts on the environment. Plant proteins appear to be cheap and sustainable proteins besides increasing the protein content and improving key functional properties. In this review, which is considered to enlighten further studies and provide valuable information to food sector in our territory, functional properties and use of proteins from various plant origins in food industry were discussed.

Keywords: plant proteins, dairy proteins, functional properties, gelation