Modified Plant Proteins with Enhanced Functional Properties for Food Uses

Modified Plant Proteins with Enhanced Functional Properties for Food Uses

Current trends have seen the demand for meat (protein) products increasing globally; higher than it has ever been. However, at the current global rate of consumption, producers are running out of the resources needed to meet this growing demand. The meat industry uses large amount of land and water during production. For environmental and sustainability reasons, as well as the healthy “halo” that surrounds plant-based diets, many consumers are looking to add plant-based proteins into their lifestyles.

Unmodified plant proteins normally present limitations in functionality or applicability in processed food systems. As a result, a researcher at Kansas State University has developed a new method for modifying plant proteins that greatly improves their functional properties (e.g. emulsion, gelatin, water holding, oil holding, foaming, solubility). In turn, this novel technology can also be applied to make explicit functional enhancements depending on specific industry needs. This method has been applied to pea protein, soy protein, and chickpea protein but can also be applied to additional plant-based protein sources. The resulting modified plant protein would also apply as a functional food ingredient as well.


  • Improved meat alternative product, resulting in enhanced, juicier texture
  • Increased water and oil holding capacity, solubility, and emulsion
  • Applies to multiple types of plant proteins

Market Application: Alternative protein source to existing meat and dairy products.

Additional Details

Owner: Kansas State University

IP Protection Status: Pending Patent