Biological Approaches for Food Protein Exploitation

Proteins are structural elements of human cells and tissues, and therefore crucial part of human nutrition, affecting our health and wellbeing. Proteins also contribute to the development and stability of the food structure, texture, and flavor. Moreover, their physicochemical properties contribute to their functionality as emulsifiers, gelling, and foaming agents, leading to the development of different food systems. Global food insecurity combined with arising environmental concerns has underlined the need for (a) spotting new protein sources or (b) developing novel extraction and processing methods of traditional protein sources, to meet the requirements for a sufficient, healthy, and sustainable food chain. Microbial fermentation and enzymatic modification of protein sources (e.g. by-products of the food industry) are well-documented processes that can be followed to design novel food products or ingredients with demonstrated better stability, flavor, and nutritional value. These practices have proved their effectiveness in food technology and therefore the industrial and research interest in applying biological methodologies in food production lines is increasing.

The present article collection aims to demonstrate cutting-edge research in food proteins, obtained or modified with the application of biotechnological means or enzymatic modification. Respectively, exhibiting improved protein recovery, efficiency, and techno-functional properties, increased digestibility and bioavailability, and minimum allergenicity that can be exploited in the development of stable food systems with enhanced or modified texture and flavor properties.

Proteins may originate from conventional sources, such as animal and animal-based products (eggs, milk), alternative sources, such as plant-based (seeds, nuts, legumes), insects, microorganisms/algae/single-cell organisms, or agri-food production side-streams.


This article collection welcomes original research, and review articles including the following topics:

• Biological extraction techniques for the recovery of proteins or protein hydrolysates and their characterization in terms of their nutritional, chemical, physicochemical, and techno-functional properties
• Proteins, peptides, and hydrolysates production and their exploitation in designing food products, also including studies investigating their relationship and interactions with other food components and their role in food structure, quality, and digestibility/bioavailability
• Traditional or new fermentation processes applied for the development of novel protein-based products
• Biological approaches for improving or masking off-flavors derived from proteins/peptides
• Cultivated meat analogs methodologies and product characterization
• Enhanced bioavailability of amino acids, proteins, and other nutrients including in vitro digestion approaches, via biological modifications of food protein systems
• Biological modifications targeting sustainable and “green” food protein production and processing
• Biological modifications of food systems for reducing allergenicity of proteins