Effect of Fractionation and Processing Conditions on the Digestibility of Plant Proteins as Food Ingredients
Plant protein concentrates and isolates are used to produce alternatives to meat, dairy and eggs. Fractionation of ingredients and subsequent processing into food products modify the techno-functional and nutritional properties of proteins. The differences in composition and structure of plant prote...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-03-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/6/870 |
| _version_ | 1797471572045332480 |
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| author | Andrea Rivera del Rio Remko M. Boom Anja E. M. Janssen |
| author_facet | Andrea Rivera del Rio Remko M. Boom Anja E. M. Janssen |
| author_sort | Andrea Rivera del Rio |
| collection | DOAJ |
| description | Plant protein concentrates and isolates are used to produce alternatives to meat, dairy and eggs. Fractionation of ingredients and subsequent processing into food products modify the techno-functional and nutritional properties of proteins. The differences in composition and structure of plant proteins, in addition to the wide range of processing steps and conditions, can have ambivalent effects on protein digestibility. The objective of this review is to assess the current knowledge on the effect of processing of plant protein-rich ingredients on their digestibility. We obtained data on various fractionation conditions and processing after fractionation, including enzymatic hydrolysis, alkaline treatment, heating, high pressure, fermentation, complexation, extrusion, gelation, as well as oxidation and interactions with starch or fibre. We provide an overview of the effect of some processing steps for protein-rich ingredients from different crops, such as soybean, yellow pea, and lentil, among others. Some studies explored the effect of processing on the presence of antinutritional factors. A certain degree, and type, of processing can improve protein digestibility, while more extensive processing can be detrimental. We argue that processing, protein bioavailability and the digestibility of plant-based foods must be addressed in combination to truly improve the sustainability of the current food system. |
| first_indexed | 2024-03-09T19:51:04Z |
| format | Article |
| id | doaj.art-42e3ebee52cc4b9c82cc4e9202ca7d79 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T19:51:04Z |
| publishDate | 2022-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-42e3ebee52cc4b9c82cc4e9202ca7d792023-11-24T01:11:12ZengMDPI AGFoods2304-81582022-03-0111687010.3390/foods11060870Effect of Fractionation and Processing Conditions on the Digestibility of Plant Proteins as Food IngredientsAndrea Rivera del Rio0Remko M. Boom1Anja E. M. Janssen2Food Process Engineering, Wageningen University, 6700 AA Wageningen, The NetherlandsFood Process Engineering, Wageningen University, 6700 AA Wageningen, The NetherlandsFood Process Engineering, Wageningen University, 6700 AA Wageningen, The NetherlandsPlant protein concentrates and isolates are used to produce alternatives to meat, dairy and eggs. Fractionation of ingredients and subsequent processing into food products modify the techno-functional and nutritional properties of proteins. The differences in composition and structure of plant proteins, in addition to the wide range of processing steps and conditions, can have ambivalent effects on protein digestibility. The objective of this review is to assess the current knowledge on the effect of processing of plant protein-rich ingredients on their digestibility. We obtained data on various fractionation conditions and processing after fractionation, including enzymatic hydrolysis, alkaline treatment, heating, high pressure, fermentation, complexation, extrusion, gelation, as well as oxidation and interactions with starch or fibre. We provide an overview of the effect of some processing steps for protein-rich ingredients from different crops, such as soybean, yellow pea, and lentil, among others. Some studies explored the effect of processing on the presence of antinutritional factors. A certain degree, and type, of processing can improve protein digestibility, while more extensive processing can be detrimental. We argue that processing, protein bioavailability and the digestibility of plant-based foods must be addressed in combination to truly improve the sustainability of the current food system.https://www.mdpi.com/2304-8158/11/6/870plant protein digestibilityprotein isolatesprotein concentratesalternative fractionationheat treatmentprotein modifications |
| spellingShingle | Andrea Rivera del Rio Remko M. Boom Anja E. M. Janssen Effect of Fractionation and Processing Conditions on the Digestibility of Plant Proteins as Food Ingredients Foods plant protein digestibility protein isolates protein concentrates alternative fractionation heat treatment protein modifications |
| title | Effect of Fractionation and Processing Conditions on the Digestibility of Plant Proteins as Food Ingredients |
| title_full | Effect of Fractionation and Processing Conditions on the Digestibility of Plant Proteins as Food Ingredients |
| title_fullStr | Effect of Fractionation and Processing Conditions on the Digestibility of Plant Proteins as Food Ingredients |
| title_full_unstemmed | Effect of Fractionation and Processing Conditions on the Digestibility of Plant Proteins as Food Ingredients |
| title_short | Effect of Fractionation and Processing Conditions on the Digestibility of Plant Proteins as Food Ingredients |
| title_sort | effect of fractionation and processing conditions on the digestibility of plant proteins as food ingredients |
| topic | plant protein digestibility protein isolates protein concentrates alternative fractionation heat treatment protein modifications |
| url | https://www.mdpi.com/2304-8158/11/6/870 |
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