A Strategic Study of Multi-Criteria Decision-Making: Functional Properties and Application Prospects of Five Plant Protein Alternatives to Animal-Based Products

Abstract

This research evaluated the functional properties of five different plant proteins based on Technique for Order Preference by Similarity to Ideal Solution (TOPSIS), aims to discuss their feasibility as substitutes for animal protein products. Soy protein isolate (SPI) formed tightly arranged thick-walled bubbles with exhibited optimal foam ability (FA=201.14±3.14%) and foam stability (FS=96.05±1.96%). Moreover, mung bean protein isolate (MPI), and chickpea protein isolate (CPI) demonstrated excellent emulsification properties. This is because of the formation of smaller particles (average particle size <1100 nm) and greater electrostatic repulsion (ζ-potential <-30). Furthermore, the loss factor of both potato isolate protein (PTI) and pea isolate protein (PPI) increased with decreasing temperature, exhibited poor gelling ability. Notably, SPI has the highest C-value (0.967) in the TOPSIS analysis with the potential for a wider range of alternative food applications. Overall, this work provides fundamental data to the research and development of various alternative foods.

Keywords: multiple criteria decision making, Plant proteins, substitute animal products, Functional properties