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Subject: search.filters.subject.Plant protein

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    Distinguishing plant and milk proteins and their interactions in hybrid cheese using confocal Raman microscopy with machine learning
    (Elsevier Limited, United Kingdom, 2026-01-01) Lu D; McGoverin C; Roy D; Acevedo-Fani A; Singh H; Waterland M; Zheng Y; Ye A
    The increasing demand for plant-based alternatives to milk protein has led to the development of hybrid processed cheese analogues (HPCAs) combining plant proteins and casein. However, their complex microstructure and molecular interactions remain poorly understood. This study integrated confocal Raman spectroscopy with advanced machine learning for high-resolution spatial mapping and molecular characterization of HPCAs containing mung bean protein isolate (MPI) or hemp protein isolate (HPI) with casein. This integration helped distinguish between protein sources and elucidate structural changes. The addition of casein changed the HPI structure, promoting structural disorder, disulfide bond rearrangement, and a sharp decrease in the tyrosine doublet ratio from 4.5 in HPI100 to 1.2 in HPI50. Conversely, casein interaction with MPI led to microstructural segregation and changes of β-sheet content (from 53 % in MPI100 to 20 % in MPI30). This integrated method represents a powerful tool for analysing protein structure and interactions in complex food systems.
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    Development and characterisation of plant and dairy-based high protein Chinese steamed breads (mantou): Physico-chemical and textural characteristics
    (Elsevier BV, 2022-12) Mao S; Kaur L; Mu T-H; Singh J
    High protein versions of popular, highly consumed food products such as Chinese steamed bread (CSB) can be useful to improve the health status of our populations. In the current study, high protein Chinese steamed breads (HPCSBs) were developed using plant (soy protein isolate, SPI) or dairy (rennet casein, RC and milk protein concentrate, MPC) proteins. These proteins were blended into wheat flour at two different levels (RC I, RC II; SM (soy protein isolate-SPI + milk protein concentrate-MPC) I, SM II) to prepare breads, which were then compared to a control (100% wheat flour-based) Chinese steamed bread for physico-chemical and textural characteristics. The addition of proteins darkened the colour of HPCSBs and decreased the specific bread volume with RC II showing the lowest. All the high protein formulations recorded an increase in RVA pasting temperature, whereas a decrease in the peak, final and breakdown viscosities of pastes was observed with the addition of both RC and SM at all levels. Similarly, the DSC onset transition temperatures were observed to increase when either RC or SM was added to the formulation. The textural characteristics of HPCSBs showed an increase in hardness, gumminess, and resistance for penetration along with tensile strength than the control CSB.