Does the Concentration, Isolation, or Deflavoring of Pea, Lentil, and Faba Bean Protein Alter Protein Quality?

Abstract

In conjunction with increased consumer interest in dietary protein, there has been increased demand for alternative sources of protein that go beyond animal-based protein. Inherent in this shift is the requirement not only for alternative sources of protein, but for sources of high-quality protein that are comparable to the nutrient quality found in protein derived from animals. Currently, the primary alternative to animalbased protein sources is plant-based sources such as soy, cereals, and pulses. Although plant proteins are frequently found in whole foods, processing of plants to extract a high-protein fraction for use as an ingredient in other foods is becoming more common. The quality of a protein source encompasses both the amino acid composition of the protein and the ability of that protein to be digested, absorbed, and used for metabolic functions. The regulations for quantification of protein quality differ between nations, but in North America there are two indices: the protein efficiency ratio (PER) (11) in Canada and the protein digestibility-corrected amino acid score (PDCAAS) (9) in the United States. Although a new method of determining protein quality has recently been introduced, the digestible indispensable amino acid score (DIAAS) (8), it is not currently recognized in any regulatory capacity.The PER is a growth assay (11). Weanling rats are fed a diet containing 10% protein for a period of 28 days, during which diet consumption and weight gain are measured regularly. After

Blending studies using wheat and lentil cotyledon flour—Effects on rheology and bread quality

“…Lentil flour has a high concentration of lysine (Boye et al., ), which is the limiting amino acid in wheat flour protein (Aider et al., ). Lysine is also an essential amino acid which the body cannot produce and has to be gained through nutritional intake (Nosworthy, Tulbek, & House, ). Additionally, lentil is an enriched source of fiber, carbohydrates, and vitamins (Sozer et al., ).…”

Composition, Protein Profile and Rheological Properties of Pseudocereal-Based Protein-Rich Ingredients

“…In contrast, in buckwheat seeds, starch reserves are stored in the endosperm, as in common cereals, and the embryo, rich in fat and protein, extends through the starchy endosperm [ 26 ]. Protein-enriched fractions can be prepared from such pseudocereal grains using two principal approaches—dry or wet fractionation techniques [ 27 ]. Dry fractionation employs mechanical forces (milling and air/size classification) and is a more sustainable means of obtaining protein-rich fractions, while wet fractionation techniques use large quantities of water, chemicals (e.g., for pH adjustment), and a final drying step that consumes energy [ 4 , 28 ].…”

Effect of dry and steam heating on the functional and bread baking properties of yellow pea and navy bean flours

“…Both batch and continuous heating systems can be used under dry, moist, and wet conditions. Methods to deflavor pulse ingredients have also been investigated, and most of which are patented and proprietary (Nosworthy, Tulbek, & House, 2017). Beneficial effects associated with heat treatment of pulses include enhanced stability and improved flavor as a consequence of Maillard type reactions (Vaz Patto et al, 2015).…”

“…Roasting is done to improve the flavor and texture of the seeds and to inactivate some of the antinutritional compounds found in raw pulses (Jain, Kumar, & Panwar, 2009). Methods to deflavor pulse ingredients have also been investigated, and most of which are patented and proprietary (Nosworthy, Tulbek, & House, 2017). These methods involve the removal or modification of volatile and nonvolatile compounds.…”