Biological evaluation of legume proteins in combination with other plant protein sources

Groot, A. P. De; Stratum, P. G. C. Van

doi:10.1007/bf02588669

Cited by 12 publications

(1 citation statement)

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“…Food proteins derived from various sources can be mixed to complement or supplement the protein quality, for instance, to improve the overall amino acid balance . The effect of combining different protein sources on protein quality depends on several factors such as the protein contents, total amounts, and relative mixing ratios . In regard to protein sources for human nutrition, partial replacement or substitution of animal protein sources with plant-derived proteins has gained considerable interest due to improved sustainability and potential health benefits. , However, possible changes in the protein digestibility (PD) of dietary mixtures containing different major protein sources (e.g., milk and rapeseed proteins) require further elucidation.…”

Section: Introductionmentioning

confidence: 99%

In Vitro Digestibility of Rapeseed and Bovine Whey Protein Mixtures

Joehnke

Rehder

Sørensen

et al. 2018

J. Agric. Food Chem.

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Partial replacement of animal protein sources with plant proteins is highly relevant for the food industry, but potential effects on protein digestibility need to be established. In this study, the in vitro protein digestibility (IVPD) of four protein sources and their mixtures (50:50 w/w ratio) was investigated using a transient pepsin hydrolysis (1 h) followed by pancreatin (1 h). The protein sources consisted of napin-rich rapeseed (Brassica napus L.) protein concentrates (RPCs; RP1, RP2) prepared in pilot scale and major bovine whey proteins (WPs; α-LA, alpha-lactalbumin; β-LG, beta-lactoglobulin). IVPD of individual protein sources was higher for WPs compared to RPCs. The RP2/β-LG mixture resulted in an unexpected high IVPD equivalent to β-LG protein alone. Protein mixtures containing RP1 showed a new IVPD response type due to the negative influence of a high trypsin inhibitor activity (TIA) level. Improved IVPD of RP1 alone and in protein mixtures was obtained by lowering the TIA level using dithiothreitol (DTT). These results showed that napin-rich protein products prepared by appropriate processing can be combined with specific WPs in mixtures to improve the IVPD.

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