Overview of fermentation process: structurefunction relationship on protein quality and nonnutritive compounds of plant-based proteins and carbohydrates
Demands for high nutritional value-added food products and plant-based proteins have increased over the last decade, in line with the growth of the human population and consumer health awareness. The quality of the plant-based proteins depends on their digestibility, amino acid content, and residues...
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| 格式: | 文件 |
| 语言: | English English |
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Taylor and Francis
2022
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| 在线阅读: | https://eprints.ums.edu.my/id/eprint/36632/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/36632/2/FULL%20TEXT.pdf |
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| author | Mohammad Alrosan Thuan-Chew Tan Wee Yin Koh Azhar Mat Easa Sana Gammoh Muhammad H. Alu’datt |
| author_facet | Mohammad Alrosan Thuan-Chew Tan Wee Yin Koh Azhar Mat Easa Sana Gammoh Muhammad H. Alu’datt |
| author_sort | Mohammad Alrosan |
| collection | UMS |
| description | Demands for high nutritional value-added food products and plant-based proteins have increased over the last decade, in line with the growth of the human population and consumer health awareness. The quality of the plant-based proteins depends on their digestibility, amino acid content, and residues of non-nutritive compounds, such as phenolic compounds, anti-nutritional compounds, antioxidants, and saponins. The presence of these non-nutritive compounds could have detrimental effects on the quality of the proteins. One of the solutions to address these shortcomings of plant-based proteins is fermentation, whereby enzymes that present naturally in microorganisms used during fermentation are responsible for the cleavage of the bonds between proteins and non-nutritive compounds. This mechanism has pronounced effects on the non-nutritive compounds, resulting in the enhancement of protein digestibility and functional properties of plant-based proteins. We assert that the types of plant-based proteins and microorganisms used during fermentation must be carefully addressed to truly enhance the quality, functional properties, and health functionalities of plant-based proteins. |
| first_indexed | 2024-03-06T03:25:09Z |
| format | Article |
| id | ums.eprints-36632 |
| institution | Universiti Malaysia Sabah |
| language | English English |
| last_indexed | 2024-03-06T03:25:09Z |
| publishDate | 2022 |
| publisher | Taylor and Francis |
| record_format | dspace |
| spelling | ums.eprints-366322023-09-06T07:29:41Z https://eprints.ums.edu.my/id/eprint/36632/ Overview of fermentation process: structurefunction relationship on protein quality and nonnutritive compounds of plant-based proteins and carbohydrates Mohammad Alrosan Thuan-Chew Tan Wee Yin Koh Azhar Mat Easa Sana Gammoh Muhammad H. Alu’datt QH573-671 Cytology QR1-74.5 General Demands for high nutritional value-added food products and plant-based proteins have increased over the last decade, in line with the growth of the human population and consumer health awareness. The quality of the plant-based proteins depends on their digestibility, amino acid content, and residues of non-nutritive compounds, such as phenolic compounds, anti-nutritional compounds, antioxidants, and saponins. The presence of these non-nutritive compounds could have detrimental effects on the quality of the proteins. One of the solutions to address these shortcomings of plant-based proteins is fermentation, whereby enzymes that present naturally in microorganisms used during fermentation are responsible for the cleavage of the bonds between proteins and non-nutritive compounds. This mechanism has pronounced effects on the non-nutritive compounds, resulting in the enhancement of protein digestibility and functional properties of plant-based proteins. We assert that the types of plant-based proteins and microorganisms used during fermentation must be carefully addressed to truly enhance the quality, functional properties, and health functionalities of plant-based proteins. Taylor and Francis 2022 Article NonPeerReviewed text en https://eprints.ums.edu.my/id/eprint/36632/1/ABSTRACT.pdf text en https://eprints.ums.edu.my/id/eprint/36632/2/FULL%20TEXT.pdf Mohammad Alrosan and Thuan-Chew Tan and Wee Yin Koh and Azhar Mat Easa and Sana Gammoh and Muhammad H. Alu’datt (2022) Overview of fermentation process: structurefunction relationship on protein quality and nonnutritive compounds of plant-based proteins and carbohydrates. Critical Reviews in Food Science and Nutrition. pp. 1-16. https://doi.org/10.1080/10408398.2022.2049200 |
| spellingShingle | QH573-671 Cytology QR1-74.5 General Mohammad Alrosan Thuan-Chew Tan Wee Yin Koh Azhar Mat Easa Sana Gammoh Muhammad H. Alu’datt Overview of fermentation process: structurefunction relationship on protein quality and nonnutritive compounds of plant-based proteins and carbohydrates |
| title | Overview of fermentation process: structurefunction relationship on protein quality and nonnutritive compounds of plant-based proteins and carbohydrates |
| title_full | Overview of fermentation process: structurefunction relationship on protein quality and nonnutritive compounds of plant-based proteins and carbohydrates |
| title_fullStr | Overview of fermentation process: structurefunction relationship on protein quality and nonnutritive compounds of plant-based proteins and carbohydrates |
| title_full_unstemmed | Overview of fermentation process: structurefunction relationship on protein quality and nonnutritive compounds of plant-based proteins and carbohydrates |
| title_short | Overview of fermentation process: structurefunction relationship on protein quality and nonnutritive compounds of plant-based proteins and carbohydrates |
| title_sort | overview of fermentation process structurefunction relationship on protein quality and nonnutritive compounds of plant based proteins and carbohydrates |
| topic | QH573-671 Cytology QR1-74.5 General |
| url | https://eprints.ums.edu.my/id/eprint/36632/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/36632/2/FULL%20TEXT.pdf |
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