Effect of Fractionation and Processing Conditions on the Digestibility of Plant Proteins as Food Ingredients.

ABSTRACT: 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

SUBMITTER: Rivera Del Rio A 

PROVIDER: S-EPMC8955167 | biostudies-literature | 2022 Mar

REPOSITORIES: biostudies-literature