In Vitro Digestibility and Antioxidant Activity of Plant Protein Isolate and Milk Protein Concentrate Blends
The replacement of animal with plant proteins in human diets has been increasing in recent years. The impact of blending milk protein concentrate (MPC) with protein isolates from soy (SPI), rice (RPI) and pea (PPI) on the in vitro digestibility and antioxidant activity of the resultant blends was in...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-06-01
|
| Series: | Catalysts |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2073-4344/11/7/787 |
| _version_ | 1797528457692839936 |
|---|---|
| author | Mohammadreza Khalesi Richard J. FitzGerald |
| author_facet | Mohammadreza Khalesi Richard J. FitzGerald |
| author_sort | Mohammadreza Khalesi |
| collection | DOAJ |
| description | The replacement of animal with plant proteins in human diets has been increasing in recent years. The impact of blending milk protein concentrate (MPC) with protein isolates from soy (SPI), rice (RPI) and pea (PPI) on the in vitro digestibility and antioxidant activity of the resultant blends was investigated. Different plant protein–MPC blends (i.e., SPI–MPC (25:75), RPI–MPC (50:50) and PPI–MPC (25:75)) were analyzed. The lowest protein digestibility corrected amino acid score (PDCAAS) was associated with RPI (0.70), while the blends had PDCAAS values above 1.00 demonstrating the high digestibility of the proteins in the blends studied. An in vitro simulated gastrointestinal digestion was carried out on the samples. The degree of hydrolysis and gel permeation high performance liquid chromatography profiles showed that the SPI–MPC blend was more extensively digested in the gastric phase compared with the two other blends, while the PPI–MPC and RPI–MPC blends were mainly digested during the intestinal phase. The SPI–MPC digested blend had the highest 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity having a half maximal effective concentration (EC<sub>50</sub>) of 0.10 ± 0.01 mg/mL. The findings show that blends of plant protein with MPC had higher in vitro digestibility and antioxidant activity compared to the individual plant protein isolates. |
| first_indexed | 2024-03-10T09:59:35Z |
| format | Article |
| id | doaj.art-4f26a4976d2147bc9b2f6f2eef49023a |
| institution | Directory Open Access Journal |
| issn | 2073-4344 |
| language | English |
| last_indexed | 2024-03-10T09:59:35Z |
| publishDate | 2021-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Catalysts |
| spelling | doaj.art-4f26a4976d2147bc9b2f6f2eef49023a2023-11-22T02:04:47ZengMDPI AGCatalysts2073-43442021-06-0111778710.3390/catal11070787In Vitro Digestibility and Antioxidant Activity of Plant Protein Isolate and Milk Protein Concentrate BlendsMohammadreza Khalesi0Richard J. FitzGerald1Department of Biological Sciences, University of Limerick, V94 T9PX Limerick, IrelandDepartment of Biological Sciences, University of Limerick, V94 T9PX Limerick, IrelandThe replacement of animal with plant proteins in human diets has been increasing in recent years. The impact of blending milk protein concentrate (MPC) with protein isolates from soy (SPI), rice (RPI) and pea (PPI) on the in vitro digestibility and antioxidant activity of the resultant blends was investigated. Different plant protein–MPC blends (i.e., SPI–MPC (25:75), RPI–MPC (50:50) and PPI–MPC (25:75)) were analyzed. The lowest protein digestibility corrected amino acid score (PDCAAS) was associated with RPI (0.70), while the blends had PDCAAS values above 1.00 demonstrating the high digestibility of the proteins in the blends studied. An in vitro simulated gastrointestinal digestion was carried out on the samples. The degree of hydrolysis and gel permeation high performance liquid chromatography profiles showed that the SPI–MPC blend was more extensively digested in the gastric phase compared with the two other blends, while the PPI–MPC and RPI–MPC blends were mainly digested during the intestinal phase. The SPI–MPC digested blend had the highest 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity having a half maximal effective concentration (EC<sub>50</sub>) of 0.10 ± 0.01 mg/mL. The findings show that blends of plant protein with MPC had higher in vitro digestibility and antioxidant activity compared to the individual plant protein isolates.https://www.mdpi.com/2073-4344/11/7/787protein blendplant proteindigestibilityantioxidant activityPDCAAS |
| spellingShingle | Mohammadreza Khalesi Richard J. FitzGerald In Vitro Digestibility and Antioxidant Activity of Plant Protein Isolate and Milk Protein Concentrate Blends Catalysts protein blend plant protein digestibility antioxidant activity PDCAAS |
| title | In Vitro Digestibility and Antioxidant Activity of Plant Protein Isolate and Milk Protein Concentrate Blends |
| title_full | In Vitro Digestibility and Antioxidant Activity of Plant Protein Isolate and Milk Protein Concentrate Blends |
| title_fullStr | In Vitro Digestibility and Antioxidant Activity of Plant Protein Isolate and Milk Protein Concentrate Blends |
| title_full_unstemmed | In Vitro Digestibility and Antioxidant Activity of Plant Protein Isolate and Milk Protein Concentrate Blends |
| title_short | In Vitro Digestibility and Antioxidant Activity of Plant Protein Isolate and Milk Protein Concentrate Blends |
| title_sort | in vitro digestibility and antioxidant activity of plant protein isolate and milk protein concentrate blends |
| topic | protein blend plant protein digestibility antioxidant activity PDCAAS |
| url | https://www.mdpi.com/2073-4344/11/7/787 |
| work_keys_str_mv | AT mohammadrezakhalesi invitrodigestibilityandantioxidantactivityofplantproteinisolateandmilkproteinconcentrateblends AT richardjfitzgerald invitrodigestibilityandantioxidantactivityofplantproteinisolateandmilkproteinconcentrateblends |