Plant proteins: from processing to digestion

Abstract

shift from animal-to plant-based foods is one of the pathways necessary to make the food production systems more sustainable. Plant protein-rich ingredients 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 the protein digestibility. The objective of this review is to assess the current knowledge on the effect of processing of plant proteinrich ingredients on their digestibility. We obtained data on various fractionation conditions, processing after fractionation including enzymatic hydrolysis, alkaline treatment, heating, high pressure, fermentation, complexation, extrusion, gelation, as well as oxidation and interactions with other nutrients. We provide an overview of the direction of the effect of some processing steps for different sources. Some studies explored the effect of processing on the presence of antinutritional factors which can be decisive in the fate of proteins in the gastrointestinal tract. A certain degree, and type, of processing can improve protein digestibility, while more extensive processing can be detrimental. We argue that processing, protein bioavailability and the digestibility of plant based-foods must be addressed in combination to truly improve the sustainability of the current food system.