The concept acquired by consumers that a plant-based diet is healthier and more environmentally sustainable than a diet based on animal proteins has driven the market to seek new plant-based protein sources (Pimentel & Pimentel, 2003).
The plant-based market is extremely promising, as there is an increase in the demand for meat substitutes, with several growth opportunities. However, to replace animal-based protein, raw materials of plant origin are needed that meet the nutritional, functional and sensory properties of similar and traditionally consumed products (Hoek et al., 2011). The biggest difference between animal- and plant-based matrices is their composition, with animal-based matrices basically consisting of water, protein and fat. Although plant-based protein sources also contain these components, they generally have other constituents that dilute the protein fraction in the food matrix. In addition to water, they contain simple and complex carbohydrates, such as dietary fiber, starch and oil. Therefore, the development of new protein ingredients requires their functional and nutritional characterization, in order to enable an appropriate application as an analogous protein.
For vegetable proteins to be used as a substitute for animal proteins, or as ingredients in protein foods, they need to have technological functionalities. These properties are crucial to define the range of applications of the protein and its acceptance by the consumer. Therefore, to improve these functionalities, such as solubility, oil/water retention capacity, gelation or emulsification, chemical, enzymatic and mechanical modifications are carried out for their functionalization and application.
Given the possibility of introducing new plant proteins, it is important to understand their nutritional quality. The criteria and methods available for assessing their biological value are highlighted, especially the importance of the presence and content of essential amino acids. No less important is protein digestibility and the absence of factors considered antinutritive and toxic in plant proteins. Physicochemical treatments are often applied to control these factors. Although many plant protein sources are already part of the population's diet, it is often necessary to reassess their safety, given the possibility of introducing new forms of presentation and their greater incidence in the average consumer's menu.
