Obtención de proteínas vegetales para el desarrollo de alimentos plant-based

Abstract

Nations (9.7 billion people in 2050) and consumer demand to replace products of animal origin, whether for ethical, cultural or health reasons, there is a need to seek sustainable solutions to obtain Natural sources. alternatives such as vegetable proteins for the development of products of vegetable origin. The main factor for the selection of the protein is its nutritional profile, however, it is essential to know its techno-functional properties to evaluate and select potential applications in various food matrices. At the National Institutes of Industrial Technology (INTI) and of Agricultural Technology (INTA), technologies are developed to obtain protein isolates and the techno-functional properties of different legumes are evaluated. It was observed that the acid-alkaline extraction methodology is a technology applicable at an industrial and sustainable level that allows obtaining protein concentrates greater than 80% on a dry basis. In general, the techno functional properties studied were consistent in value and order with what was published by other authors in all the samples tested. The concentrates, atomized or lyophilized, can be used as protein ingredients in beverages, bakery products, pasta and snacks, among other products.