A new type of protein that provides nutritional and functional benefits

The growing demand for protein opens up new product opportunities for food processors.protein-reinforced products have brought considerable benefits to food processors. On
IRI
s new list,

Oikos
topped the
10
most successful food and beverages launched in
2012 with sales of $
,838.
million in its first year, thanks to the greek yogurt's protein content of
2
times that of regular low-fat yogurt. General Mills' natural gluten bars are also among the top
10,
most successful new foods, with sales of $
95.
7 million in its first year.good reason for the popularity of protein.

Principal Kelley Fitzpatrick
,
nutriTech Consulting,
,
"
The World Health Organization recommends that individuals provide about
10-15% of their dietary protein to maintain a balanced and stable
weight.
"
high-protein diet can reduce risk factors for cardiovascular disease, and has a positive effect on diabetes due to its positive effects on blood sugar regulation and reduced post-meal blood sugar and insulin response.Fitzpatrick
added that studies have shown that, more importantly for the general consumer, dietary protein leads to more satiety than fat or carbohydrates, resulting in less energy intake and higher heat-producing
effects (energy consumption from diet), with the exception of fiber.The more fundamental reason is that proteins
8
essential amino acids.
the world's population is expected to

billion from

billion
202
0.

,
2011
The Economist
) noted that the Food and Agriculture Organization of the United Nations (
FAO

) expects total food demand to rise by about
70 per cent between
and
2050

. During this period, as the
in many countries grows, this will lead to a significant increase in demand for popular meat and milk protein. This has led to the search for non-traditional protein sources. This protein not only meets basic nutritional needs, but also becomes a source of functional additives in value-added processed foods.the list ofprotein ingredients is long, including commercially available concentrated proteins, sometimes isolated proteins from substances such as peas, potatoes, rape
/
rapeseed, rice and rice bran, algae (such as globulin), cannabis, spirulina (cyanobacteria) and cottonseed. Like products from soybeans, wheat, dairy products, gelatin and egg whites, they are becoming more and more traditional.parts of the world, proteins from other potential emerging sources have long been used. These include micro-ping (also known as rootless or pontoon), which has a protein content of about
40%
; insects (e.g., powder lice larvae); and single-celled proteins, which include not only algae, bacteria but also yeast and real Concentrated protein ingredients made from other legumes other than peas
(e.g. broad beans,
lentils) are also of concern.protein meets basic nutritional needs, and some of its distinctive properties give it functional value in formulations. These properties include solubility
, flavor, stability of heat and
/
or acid, and benefits such as emulsification and foaming, gel, film forming and viscosity., for example, an enzyme involved in the
CO2
curing cycle in all green leaves, the Dphosphate naloxone glycosterase, may be the most abundant protein in the world. The amino acid character characteristics of this enzyme are said to be consistent with 18 recommendations by the United Nations Food and Agriculture Organization. Work is under way to effectively extract and concentrate them to make functional ingredients with the lowest odors and colors. Dutch research firm
NIZO
's
RuBisCO
) separation protein solubility of more than
95%
, with a high starting point Foam performance and stability (especially in environments around
pH4.5
), as well as the gel capacity of solutions at
pH7
at
2%
concentrations.example is a promising protein ingredient found in a less promising place.


2013

in the Journal of Texture Research
, a report by Mexican researchers discussed the effects of concentrated proteins in the feather bean genus (i.e., feather
fan beans, a legume) and the leprosy tree genus (the leprosy tree) on the texture of wheat dough (texture) and bread quality. Leprosy or eucalyptus trees can grow in poor soil. The toxicity of some species in the genus Leprosy Tree and Feather Fan Beans (other beans like beans) can be removed through plant selection and
/
or processing (e.g. immersion and heat treatment).these new sources of protein is not only a nutritional source, but also has beneficial formulation properties, so it will be highly anticipated.