Plant-based proteins are known as storage proteins. They play a role in the physiological and metabolic processes of plants. In food applications, they are preferred as protein isolates with a protein content of 90% or higher. Protein isolates are extracted from plant-based foods with high protein content such as legumes, leafy green vegetables, oilseeds, and grains. Depending on the need or application area, they can be used as proteins or peptides and contain essential amino acids found in the body. They offer numerous health benefits, including low saturated fat content. They help protect against cardiovascular diseases, lower cholesterol, and support the digestive system. Due to their moisturizing, strengthening, and soothing properties, they are commonly used in various cosmetic products like skin and hair care products. Plant-based proteins are natural and eco-friendly ingredients, making them popular in organic and natural cosmetic products. Additionally, they are derived from natural sources and have a low environmental impact.
APPLICATION AREAS
- Dietary Supplements
Plant-based proteins can serve as alternatives to meat and dairy products and are especially used as supplements by vegan individuals for this purpose.
- Cosmetic Formulations
Due to their moisturizing, anti-aging, and skin-softening effects, they are widely used in skin care products, and their strengthening and repairing properties make them suitable for hair care products.
• Çetiner, M., & Bilek, S. E. (2018). Plant-based protein sources. Çukurova Journal of Agriculture and Food Sciences, 33(2), 111-126. • Gorissen, S. H., Crombag, J. J., Senden, J. M., Waterval, W. H., Bierau, J., Verdijk, L. B., & van Loon, L. J. (2018). Protein content and amino acid composition of commercially available plant-based protein isolates. Amino acids, 50, 1685-1695. • Kumar, M., Tomar, M., Potkule, J., Punia, S., Dhakane-Lad, J., Singh, S., ... & Kennedy, J. F. (2022). Functional characterization of plant-based protein to determine its quality for food applications. Food Hydrocolloids, 123, 106986. • Qin, P., Wang, T., & Luo, Y. (2022). A review on plant-based proteins from soybean: Health benefits and soy product development. Journal of Agriculture and Food Research, 7, 100265. • Yavuz, M., & Özçelik, B. (2016). Functional properties of plant-based protein isolates. Akademik Gıda, 14(4), 424-430.
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