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Alternative proteins: Structure and functional properties.

Advances in protein chemistry and structural biology · 3 October 2026 · DOI 10.1016/bs.apcsb.2026.08.005

A review examines the structure and food functions of proteins from plants, algae, fungi and insects as demand grows for alternatives to conventional sources. It surveys named protein groups and assesses nutritional value, amino acid composition, solubility, emulsification, gelation and foaming. The authors report that many sources have high protein levels and broadly good amino acid profiles. However, structural and functional evidence remains preliminary, especially for proteins from insects, algae, bacteria and fungi, which limits confident use in food formulations.

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