Effect of extraction methods on functional properties of plant proteins: A review

Abstract Food proteins should not only provide nutrition but should also have specific functional properties that facilitate processing and enhance product performance. These functional properties refer to the physicochemical characteristics that govern the behavior of proteins in food. In this context, this article delves into the impact of extraction techniques on functional properties of protein, like solubility, emulsifying, foaming, and oil and water holding capacity. Novel extraction methods can boost extraction yield and enhance technological, functional, and nutritional properties of protein. Protein solubility was found to be significantly impacted by the application of novel extraction methods. Studies also concluded that enhancing the solubility of commercial protein isolates may lead to better functional properties. However, excessive use of extraction techniques can result in protein aggregation, which can negatively impact the foaming properties. Exposing hydrophobic groups and enhancing flexibility are the effects of novel treatment on different proteins resulting in an improvement in their functional properties. Similarly alkaline and micellized extraction also enhance the proteins properties. These findings will result in a further enrichment of the research on the functional properties of protein and provide information to help in the development of protein enriched food products.