Akinbode Adedeji, an associate professor at the Department of Biosystems and Agricultural Engineering (BAE) at University of Kentucky Martin-Gatton CAFE, and two fellow researchers have been awarded the prestigious Tanner Award for their seminal review paper on plant protein modification. This accolade is granted to the authors of the most cited paper by the Institute of Food Technologists (IFT) in a particular year, reflecting the significant impact and contribution to the field of food science. 

The award-winning paper titled “Modification of Plant Proteins for Improved Functionality: A Review” has garnered widespread recognition since its publication in Comprehensive Reviews in Food Science and Food Safety in 2021. It has been cited over 300 times, making it the most cited paper across all IFT journals that year. The work was co-authored by Adedeji along with then-UK doctoral student Felix Akharume and Rotimi Aluko from the University of Manitoba. 

What plant protein modification means for researchers? 

The review profiles various methods used to modify plant proteins, emphasizing physical, chemical and biochemical approaches. Adedeji said the work stood out for its comprehensive evaluation of techniques to enhance the quality and functional properties of plant proteins.   This included improving solubility, emulsification, gelation and foaming properties, which are crucial for developing high-quality plant-based food products. 

“Our goal was to develop a key understanding of the proteins from plant sources, focusing on their quality and functional properties,” Adedeji said. “We profiled fundamental methods for plant protein modification, which has made our paper a valuable resource for researchers globally.” 

The research was particularly timely, coinciding with the surge in demand for plant-based proteins driven by sustainability concerns and dietary shifts.  

“When we started this project in 2016, it was the onset of the plant-based protein rush,” Adedeji said. “By the time our paper was published, the food industry was actively seeking alternative protein sources. This alignment significantly contributed to the paper's high citation rate.” 

Adedeji remains optimistic about the future of plant-based proteins, despite acknowledging challenges such as replicating the sensory attributes of animal proteins and addressing the issue of ultra-processed foods.  

“The demand for sustainable protein sources ensures that plant-based proteins will remain integral to the future of food,” he said 

BAE is a partnership between Martin-Gatton CAFE and the Stanley and Karen Pigman College of Engineering. To learn more, visit https://www.engr.uky.edu/research-faculty/departments/biosystems-agricultural-engineering.  

This material is based upon work that is supported by the Kentucky Agricultural Experiment Station (KAES), National Institute of Food and Agriculture, U.S. Department of Agriculture, Hatch Multistate Program under award number NC1023. Any opinions, findings, conclusions or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the Department of Agriculture. 

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Writer: Jordan Strickler, jstrickler@uky.edu                                                                               

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