polymers Review Proteins in Food Systems—Bionanomaterials, Conventional and Unconventional Sources, Functional Properties, and Development Opportunities Jan Małecki 1,2 , Siemowit Muszy ´nski 3 and Bartosz G. Sołowiej 1,* 1 Department of Dairy Technology and Functional Foods, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland;
[email protected] 2 EUROHANSA Sp. z o.o., Letnia 10-14, 87-100 Toru´n,Plant in Puławy, Wi´slana8, 24-100 Puławy, Poland 3 Department of Biophysics, Faculty of Environmental Biology, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland;
[email protected] * Correspondence:
[email protected]; Tel.: +48-81-4623350 Abstract: Recently, food companies from various European countries have observed increased interest in high-protein food and other products with specific functional properties. This review article intends to present proteins as an increasingly popular ingredient in various food products that frequently draw contemporary consumers’ attention. The study describes the role of conventional, unconventional, and alternative sources of protein in the human body. Furthermore, the study explores proteins’ nutritional value and functional properties, their use in the food industry, and the application of proteins in bionanomaterials. Due to the expected increase in demand for high-protein Citation: Małecki, J.; Muszy´nski,S.; products, the paper also examines the health benefits and risks of consuming these products, current Sołowiej, B.G. Proteins in Food market trends, and consumer preferences. Systems—Bionanomaterials, Conventional and Unconventional Keywords: health; plant protein; animal protein; food Sources, Functional Properties, and Development Opportunities.