Protein blends and extrusion processing to improve the nutritional quality of plant proteins
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Protein blends and extrusion processing to improve the nutritional quality of plant proteins. / Duque-Estrada, Patrícia; Hardiman, Kate; Dam, Astrid Bøgebjerg; Dodge, Nadia; Aaslyng, Margit Dall; Petersen, Iben Lykke.
In: Food and Function, Vol. 14, 2023, p. 7361-7374.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - Protein blends and extrusion processing to improve the nutritional quality of plant proteins
AU - Duque-Estrada, Patrícia
AU - Hardiman, Kate
AU - Dam, Astrid Bøgebjerg
AU - Dodge, Nadia
AU - Aaslyng, Margit Dall
AU - Petersen, Iben Lykke
N1 - Publisher Copyright: © 2023 The Royal Society of Chemistry
PY - 2023
Y1 - 2023
N2 - Plant proteins have low protein nutritional quality due to their unbalanced indispensable amino acid (IAA) profile and the presence of antinutritional factors (ANFs) that limit protein digestibility. The blending of pulses with cereals/pseudocereals can ensure a complete protein source of IAA. In addition, extrusion may be an effective way to reduce ANFs and improve protein digestibility. Thereby, we aimed to improve the protein nutritional quality of plant protein ingredients by blending different protein sources and applying extrusion processing. Protein blends were prepared with pea, faba bean, quinoa, hemp, and/or oat concentrates or flours, and extrudates were prepared either rich in pulses (texturized vegetable proteins, TVPs) or rich in cereals (referred to here as Snacks). After extrusion, all samples showed a reduction in trypsin inhibitor activity (TIA) greater than 71%. Extrusion caused an increase in the total in vitro protein digestibility (IVPD) of TVPs, whereas no significant effect was shown for the snacks. According to the molecular weight distribution, TVPs presented protein aggregation. The results suggest that the positive effect of decreased TIA on IVPD is partially counteracted by the formation of aggregates during extrusion which restricts enzyme accessibility. After extrusion, all snacks retained a balanced amino acid score whereas a small loss of methionine + cysteine was observed in the TVPs, resulting in a small reduction in IAA content. Thus, extrusion has the potential to improve the nutritional quality of TVPs by reducing TIA and increasing protein digestibility.
AB - Plant proteins have low protein nutritional quality due to their unbalanced indispensable amino acid (IAA) profile and the presence of antinutritional factors (ANFs) that limit protein digestibility. The blending of pulses with cereals/pseudocereals can ensure a complete protein source of IAA. In addition, extrusion may be an effective way to reduce ANFs and improve protein digestibility. Thereby, we aimed to improve the protein nutritional quality of plant protein ingredients by blending different protein sources and applying extrusion processing. Protein blends were prepared with pea, faba bean, quinoa, hemp, and/or oat concentrates or flours, and extrudates were prepared either rich in pulses (texturized vegetable proteins, TVPs) or rich in cereals (referred to here as Snacks). After extrusion, all samples showed a reduction in trypsin inhibitor activity (TIA) greater than 71%. Extrusion caused an increase in the total in vitro protein digestibility (IVPD) of TVPs, whereas no significant effect was shown for the snacks. According to the molecular weight distribution, TVPs presented protein aggregation. The results suggest that the positive effect of decreased TIA on IVPD is partially counteracted by the formation of aggregates during extrusion which restricts enzyme accessibility. After extrusion, all snacks retained a balanced amino acid score whereas a small loss of methionine + cysteine was observed in the TVPs, resulting in a small reduction in IAA content. Thus, extrusion has the potential to improve the nutritional quality of TVPs by reducing TIA and increasing protein digestibility.
U2 - 10.1039/d2fo03912e
DO - 10.1039/d2fo03912e
M3 - Journal article
C2 - 37489569
AN - SCOPUS:85167347365
VL - 14
SP - 7361
EP - 7374
JO - Food & Function
JF - Food & Function
SN - 2042-6496
ER -
ID: 362382774