Plant-Based Proteins Production, Physicochemical, Functional, and Sensory Properties

Overview of Plant-based Proteins.- Regulations and International Testing Standards.- Roller and Hammer Milling of Pulses.- Dry Fractionation of Pulses to Produce Protein-rich Fractions.- Wet Extraction of Proteins.- Protein Fractionation Using Osborne Sequential Extraction.- Techno-economic Analysis of Protein Production.- Microbial Analysis.- Quantification of Crude and Soluble Protein Content.- Free Amino and Sulfhydryl Group Content.- Amino Acid Composition.- Protein Digestibility through in vitro Gastrointestinal Digestion.- Trypsin and Chymotrypsin Inhibitors Activities.- Anti-Nutrients in Pulses.- Particle Size and Distribution Analysis of Protein Powders.- Bulk Properties of Protein Powders using Hosokawa Powder Tester PT-R.- Flow Properties of Protein Powders using FT4™ Powder Rheometer.- Molecular Size Distribution.- Polyacrylamide Gel Electrophoresis.- Secondary Structural Analysis Using Fourier Transform Infrared and Circular Dichroism Spectroscopy.- Surface Hydrophobicity.- Zeta Potential.- Thermal Analysis Using Differential Scanning Calorimetry.- Solubility.- Foaming capacity and stability.- Emulsifying Properties.- Water and Oil Holding Capacity.- Gelation.- Rheological Properties.- Viscosity.- Volatile Compounds.- Twin-Screw Extrusion Processing for Textured Plant Protein Meat Analogs.- Sensory Analysis Implementation to Evaluate Plant Protein-Based Meat Products.