Clean-label solutions: shaping plant protein properties with plant-inherent compounds

Innovative plant-based products aid the shift to a plant-based, protein-rich diet. The industry uses purified plant-protein ingredients, like protein isolates with 70-90% purity. These proteins often lack the functional properties needed for appealing foods, prompting interest in strategies to enhance functionality. Currently, plant protein isolates are combined with additives like hydrocolloids, but these require labelling, reducing consumer acceptance as less natural. Native proteins, found in mildly refined ingredients, have high functionality, but minor constituents such as starch, fibre, fats, and antioxidants influence their functionality. These non-protein components are similar to functional additives and are naturally present and don't require labelling or extensive processing. Finding ways to control interactions between plant proteins and these constituents to improve functionality is key. This thesis explores synergy between various plant proteins and naturally occurring antioxidants (phenolic compounds) or β-glucan fibres on gelling properties.