Recent advances in the functionality of non-animal-sourced proteins contributing to their use in meat analogs

•Structure/functionality of proteins from non-animal sources are still poorly understood.•Extractions to reduce phenolic compounds increase or decrease protein functionality.•High-moisture extrusion, extensional flow, or high pressure improve protein structure.•Protein from soybean, rapeseed, pea, chickpea have best functional properties.•Zein, kafirin, and insect proteins have promise as low-cost sources.

To meet the increasing need for protein-rich ingredients in the growing population, proteins from non-animal sources are being developed as potential replacements for animal-sourced protein in meat products. This review focuses on developments in the extraction, processing, and physical functionality of protein from oilseeds, grain-based prolamins, legumes, microbial, and insect sources, particularly from the past three years. Extraction techniques have been investigated to better isolate individual protein fractions or eliminate nutritionally-undesirable and functionally-undesirable phenolic compounds. Protein from canola/rapeseed, maize zein, chickpea, and insects has desirable properties for meat-analog products that are likely to be developed in the near future. Finally, temperature control during extrusion or extensional flow devices also show promise for producing meat-like structures.

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