Perspective on the Effect of Protein Extraction Method on the Antinutritional Factor (ANF) Content in Seeds

Abstract

Plants contain antinutritional factors (ANFs) with negative impact on protein digestibility and nutritional quality. We aim to highlight the importance of extraction method on the coextraction of different ANFs to put focus on this challenge regarding the usability of plant-protein ingredients. We mainly focus on the research behind the established, industrial techniques, wet extraction and dry fractionation, in relation to ANFs. These methods give protein powders differing considerably in protein concentrations and ANF contents. Wet extraction offers the highest protein concentration (typically >85%) and lowest ANF content (reduction between 75% and 96%, depending on the type of ANF). Usage of chemicals and energy has pushed the development of new extraction techniques; hence dry fractionation is explored. However, it was typically found that dry fractionation resulted in an accumulation of some ANFs in the resultant protein concentrates. Innovative separation methods, like selective electrodialysis, forward osmosis, immobilized metal affinity, and zinc reductants, are suggested to be effective processes for concentration, purification, and selection of proteins. In general, more research is needed, and strategies to sophisticate extraction methods, for example by combining with pre- and postprocessing, and ensure high quality of the protein fractions are mandatory.

Protein blends and extrusion processing to improve the nutritional quality of plant proteins

“…In terms of protein extraction, wet extraction is usually more efficient to reduce trypsin inhibitor activity than dry fractionation which often leads to an accumulation of ANFs in the protein fraction due to the low molecular weight of the trypsin inhibitors. 3,23 In this study, the protein ingredients used were obtained by dry fractionation and it can be expected that the extrusion process will reduce considerably the amount of these ANFs. The trypsin inhibitor activity (TIA) of the protein ingredients, TVPs, and Snacks before (RM) and after extrusion is shown in Table 3.…”

“…In addition, plant proteins contain antinutritional factors (ANFs), such as protease inhibitors that decrease protein digestibility. 3 Strategies to improve the nutritional quality of plant proteins include the use of protein blends and food processing to inactivate ANFs. Regarding protein blends, the combination of different protein sources can ensure a balanced IAAs profile.…”

Understanding the Performance of Plant Protein Concentrates as Partial Meat Substitutes in Hybrid Meat Emulsions

“…Plant protein sources, especially legumes, have several anti-nutritional compounds that can interact with proteins and inhibit the accessibility of digestive enzymes and protease inhibitors that prevent their activities [ 54 ]. Nevertheless, the plant protein concentrates due to the separation and purification processes show a significant reduction in antinutritional compounds [ 55 ] and better digestibility can be achieved [ 56 , 57 ]. Moreover, the modification of protein structures, with different degrees of unfolding, may facilitate the access of enzymes [ 58 ].…”

Desarrollo y optimización de nuevas formulaciones de biopolímeros con principios activos para aplicaciones en el sector envase-embalaje

“…Finalmente, se realiza una centrifugación en donde el precipitado (proteína) se separa de la solución que contiene básicamente azúcares con pesos moleculares bajos y fibras solubles [148,149].…”

“…Una vez triturado el material y convertido en harina se somete a una corriente de aire en espiral, donde las proteínas (denominadas fracción ligera o fina) se separan del almidón (denominado fracción pesada o gruesa) por su diferente tamaño, forma y densidad. El proceso puede terminar ahí, o repetirse varias veces hasta alcanzar concentrados de Tesis Doctoral proteína con mayor pureza [149]. En la Figura I.21, se pueden observar los pasos requeridos para la extracción de proteínas a partir de legumbres por el método seco.…”