Amino Acid Composition of Novel Plant Drinks from Oat, Lentil and Pea

Research output: Contribution to journalJournal articlepeer-review

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Amino Acid Composition of Novel Plant Drinks from Oat, Lentil and Pea. / Bonke, Astrid; Sieuwerts, Sander; Petersen, Iben Lykke.

In: Foods, Vol. 9, No. 4, 429, 2020.

Research output: Contribution to journalJournal articlepeer-review

Harvard

Bonke, A, Sieuwerts, S & Petersen, IL 2020, 'Amino Acid Composition of Novel Plant Drinks from Oat, Lentil and Pea', Foods, vol. 9, no. 4, 429. https://doi.org/10.3390/foods9040429

APA

Bonke, A., Sieuwerts, S., & Petersen, I. L. (2020). Amino Acid Composition of Novel Plant Drinks from Oat, Lentil and Pea. Foods, 9(4), [429]. https://doi.org/10.3390/foods9040429

Vancouver

Bonke A, Sieuwerts S, Petersen IL. Amino Acid Composition of Novel Plant Drinks from Oat, Lentil and Pea. Foods. 2020;9(4). 429. https://doi.org/10.3390/foods9040429

Author

Bonke, Astrid ; Sieuwerts, Sander ; Petersen, Iben Lykke. / Amino Acid Composition of Novel Plant Drinks from Oat, Lentil and Pea. In: Foods. 2020 ; Vol. 9, No. 4.

Bibtex

@article{d637bd12ea58416fb129bfa76ead6725,
title = "Amino Acid Composition of Novel Plant Drinks from Oat, Lentil and Pea",
abstract = "Plant-based drinks (PBDs) as alternatives to milk is a fast-growing market in much of the western world, with the demand increasing every year. However, most PBDs from a single plant ingredient do not have an amino acid profile that matches human needs. Therefore, this study set out to combine plant ingredients to achieve a more balanced amino acid profile of novel plant drinks, by combining a high content of oat with the pulses pea (Pisum sativum) and lentil (Lens culinaris) in a solution. After removal of the sediment, the resulting plant drinks were composed of what could be kept in suspension. The amino acid and protein composition of the plant drinks were investigated with capillary electrophoresis, to identify the amino acids, and SDS-PAGE to assess the proteins present. The amino acid profile was compared against recommended daily intake (RDI). It was determined that the plant drinks with only oat and lentil did not have a strong amino acid profile, likely due to the higher pH of the lentil concentrate affecting which proteins could be kept in solution. Plant drinks with a combination of both lentil and pea, or only pea, added to the oat drink had an improved concentration of the amino acids that were otherwise in the low end compared to RDI. This includes a high content of phenylalanine, leucine and threonine, as well as a moderate amount of isoleucine, valine and methionine, and a contribution of histidine and lysine. An assessment of stability and sensory parameters was also conducted, concluding there was an advantage of combining oat with a legume, especially pea.",
keywords = "Avena sativa, Balanced amino acid profile, Capillary Electrophoresis, Lens culinaris, Lentil, Oat, Pea, Pisum sativum, Plant drink, Plant-based, Protein",
author = "Astrid Bonke and Sander Sieuwerts and Petersen, {Iben Lykke}",
year = "2020",
doi = "10.3390/foods9040429",
language = "English",
volume = "9",
journal = "Foods",
issn = "2304-8158",
publisher = "MDPI AG",
number = "4",

}

RIS

TY - JOUR

T1 - Amino Acid Composition of Novel Plant Drinks from Oat, Lentil and Pea

AU - Bonke, Astrid

AU - Sieuwerts, Sander

AU - Petersen, Iben Lykke

PY - 2020

Y1 - 2020

N2 - Plant-based drinks (PBDs) as alternatives to milk is a fast-growing market in much of the western world, with the demand increasing every year. However, most PBDs from a single plant ingredient do not have an amino acid profile that matches human needs. Therefore, this study set out to combine plant ingredients to achieve a more balanced amino acid profile of novel plant drinks, by combining a high content of oat with the pulses pea (Pisum sativum) and lentil (Lens culinaris) in a solution. After removal of the sediment, the resulting plant drinks were composed of what could be kept in suspension. The amino acid and protein composition of the plant drinks were investigated with capillary electrophoresis, to identify the amino acids, and SDS-PAGE to assess the proteins present. The amino acid profile was compared against recommended daily intake (RDI). It was determined that the plant drinks with only oat and lentil did not have a strong amino acid profile, likely due to the higher pH of the lentil concentrate affecting which proteins could be kept in solution. Plant drinks with a combination of both lentil and pea, or only pea, added to the oat drink had an improved concentration of the amino acids that were otherwise in the low end compared to RDI. This includes a high content of phenylalanine, leucine and threonine, as well as a moderate amount of isoleucine, valine and methionine, and a contribution of histidine and lysine. An assessment of stability and sensory parameters was also conducted, concluding there was an advantage of combining oat with a legume, especially pea.

AB - Plant-based drinks (PBDs) as alternatives to milk is a fast-growing market in much of the western world, with the demand increasing every year. However, most PBDs from a single plant ingredient do not have an amino acid profile that matches human needs. Therefore, this study set out to combine plant ingredients to achieve a more balanced amino acid profile of novel plant drinks, by combining a high content of oat with the pulses pea (Pisum sativum) and lentil (Lens culinaris) in a solution. After removal of the sediment, the resulting plant drinks were composed of what could be kept in suspension. The amino acid and protein composition of the plant drinks were investigated with capillary electrophoresis, to identify the amino acids, and SDS-PAGE to assess the proteins present. The amino acid profile was compared against recommended daily intake (RDI). It was determined that the plant drinks with only oat and lentil did not have a strong amino acid profile, likely due to the higher pH of the lentil concentrate affecting which proteins could be kept in solution. Plant drinks with a combination of both lentil and pea, or only pea, added to the oat drink had an improved concentration of the amino acids that were otherwise in the low end compared to RDI. This includes a high content of phenylalanine, leucine and threonine, as well as a moderate amount of isoleucine, valine and methionine, and a contribution of histidine and lysine. An assessment of stability and sensory parameters was also conducted, concluding there was an advantage of combining oat with a legume, especially pea.

KW - Avena sativa

KW - Balanced amino acid profile

KW - Capillary Electrophoresis

KW - Lens culinaris

KW - Lentil

KW - Oat

KW - Pea

KW - Pisum sativum

KW - Plant drink

KW - Plant-based

KW - Protein

U2 - 10.3390/foods9040429

DO - 10.3390/foods9040429

M3 - Journal article

C2 - 32260282

AN - SCOPUS:85083325924

VL - 9

JO - Foods

JF - Foods

SN - 2304-8158

IS - 4

M1 - 429

ER -

ID: 240006632