A mini-review about direct steam heating and its application in dairy and plant protein processing.

• Direct steam injection heating (DSIH) heat foods more rapidly than indirect heating. • DSIH modifies the functionality of proteins in a positive manner. • DSIH minimizes the denaturation of both dairy and plant proteins. • DSIH can be potentially used to improve the functionality of plant proteins. The world's requirement for plant protein consumption is increasing. However, their application in different foods is limited due to their low techno-functionality. Heating is the most widely used method to improve the functionality of proteins. Compared to indirect tubular or plate heating methods, direct steam injection heating (DSIH) can heat the sample much faster, thus modifying the structure and functionality of protein differently. It is used in the sterilization of milk to minimize the heat-induced denaturation of whey proteins and the loss of volatiles. By contrast, its application in producing plant protein ingredients is seldom. This review summarizes recent research using DSIH to process dairy- and plant-based proteins and proposes future research perspectives. DSIH is a promising technique for producing functional protein ingredients. It is of particular interest to overcome the techno-functional hurdles of plant protein blends using DSIH to improve their behavior in different food matrices. [ABSTRACT FROM AUTHOR]