Processing-Induced Markers in Proteins of Commercial Plant-Based Drinks in Relation to Compositional Aspects.

ABSTRACT: The consumption of plant-based drinks is increasing, but they represent a product category normally with lower protein content as compared with bovine milk. Furthermore, the products are highly processed and, therefore, the proteins in this product category may carry a significant processing history. In the present study, a series of 17 freshly produced, commercially available plant-based drinks were benchmarked according to protein-quality parameters. The plant-based drinks represented different plant sources, as well as some mixed products, and were investigated relative to composition, aggregate sizes, presence of non-reducible proteins complexes, and level of processing-induced markers in the proteins. Processing-induced changes in the proteins were determined by a newly developed cock

SUBMITTER: Roland IS 

PROVIDER: S-EPMC10487255 | biostudies-literature | 2023 Sep

REPOSITORIES: biostudies-literature