Plant protein complex prepared from legume protein and cereal protein: sources, techniques and challenges.

Abstract

With the development of plant proteins entering a golden age, the nutritional and functional limitations of single-source plant proteins have significantly hindered their broader applications. Recent studies indicate that blending two types of plant proteins, primarily cereal and legume proteins, can enhance their nutritional and functional qualities. This paper initially delineates the principal plant-derived protein sources utilized in legume-cereal composite protein systems. It then discusses the key techniques applied in composite plant protein systems (e.g., physical mixing, protein cross-linking, pH cycling, co-precipitation, extrusion, 3D printing, ultrasound technology and others). Furthermore, the paper explores the underlying mechanisms of protein interactions and how these interactions contribute to enhanced nutritional and functional properties. Additionally, the appropriate applications, current limitations, and challenges related to complex plant proteins are discussed, along with prospects for future advancements in the field. Considerable advancements have been achieved in the research of plant protein mixtures and complex plant proteins. However, further advancement in this field requires overcoming several key challenges, such as identifying novel plant protein sources suitable for composite formulations and gaining a deeper understanding of the structure-function relationships among constituent proteins. These composite protein systems hold considerable promise for both scientific research and practical applications.