Overcoming the Challenges in the Production & Utilization of Plant Protein Isolates in Food

The utilization of plant proteins in food products has rapidly increased during recent years. The food industry prefers the use of plant protein isolates primarily due to their high protein content and high nutritional value. However, there are numerous challenges in formulating food products with plant protein isolates, particularly in achieving the target functional properties in the ingredients. Although there is a number of plant protein isolates currently available in the market, many of them could not be used as alternatives to animal proteins. Several factors influence the production of plant protein isolates with desired functional properties that match the functionalities of animal proteins. At present, the protein isolates are produced from oilseeds, pulses, and cereals. The physicochemical and functional properties of the plant protein isolates vary primarily due to both the source and processing methods. This presentation reviews the challenges and opportunities associated with the production of selected plant protein isolates, with desired functional properties.
About the presenter: Dr. Nagul Naguleswaran is a Senior Associate Scientist of the Global Research & Technology group at Ingredion Incorporated in Bridgewater, NJ. Dr. Naguleswaran specializes in starch and plant protein ingredients from cereal grains and pulse (legume) seeds. He has over ten years of both academic research and industry experience. Dr. Naguleswaran earned his bachelor’s degree in agriculture, with a food science major, from the University of Jaffna in Sri Lanka. He earned both his master’s and doctoral degrees from the University of Alberta in Canada. Dr. Naguleswaran has published nine research papers on cereal and pulse starches in various scientific journals and presented several papers at AACCI, IFT, and AOCS meetings. He is a professional member of the Institute of Food Technologists (IFT), American Association of Cereal Chemists International (AACCI), American Oil Chemists’ Society (AOCS), and Canadian Institute of Food Science and Technology (CIFST).

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