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

Duque-Estrada, Patrícia; Hardiman, Kate; Dám, Annamária; Dodge, N.; Aaslyng, Margit Dall; Petersen, Iben Lykke

doi:10.1039/d2fo03912e

Cited by 3 publications

(3 citation statements)

References 47 publications

(76 reference statements)

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“…Extrusion significantly increased the IVPD of DDGS (P < 0.05) (Fig. 6(A)), which was confirmed by a previous study by Duque-Estrada et al 7 According to existing studies, the shift in protein secondary structure from ⊎-sheet to ⊎-turn usually leads to an increase in IVPD. 41 In the present study, however, the opposite shift was observed, but there was still an increase in IVPD.…”

Section: In Vitro Protein Digestibilitysupporting

confidence: 87%

“…Extrusion puffing treatment increases in vitro protein digestibility (IVPD) of texturized vegetable proteins and improves its quality. 7 A study published by Wang et al, 8 showed that after extrusion treatment, the surface structure, amino acid composition and protein structure of extruded distillers grains changed, the content of soluble dietary fiber increased, and the nutritional value improved. However, there is little research on extrusion puffing modification of DDGS.…”

Section: Introductionmentioning

confidence: 99%

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Extrusion puffing as a pretreatment method to change the surface structure, physicochemical properties and in vitro protein digestibility of distillers dried grains with solubles

Liu,

Xie,

Deng

et al. 2023

J Sci Food Agric

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BACKGROUNDDistillers dried grains with solubles (DDGS) are rich in nutrition, and they are potential protein feed raw material. However, the existence of cellulose, hemicellulose and lignin hinders animals' digestion and absorption of DDGS. Making full use of unconventional feed resources such as DDGS can alleviate the shortage of feed resources to a certain extent. This research investigated the effects of twin‐screw extrusion on the macromolecular composition, physical and chemical properties, surface structure and in vitro protein digestibility (IVPD) of DDGS.RESULTSThe findings showed that extrusion puffing significantly increased the protein solubility, bulk density, water holding capacity, and swelling capacity, while significantly decreased hemicellulose and crude protein content, particle size and zeta potential of DDGS. The structure damage of DDGS induced by the extrusion was characterized by scanning electron microscopy (SEM), Fourier‐transform infrared (FITR) spectroscopy and X‐ray diffraction (XRD) analysis. Interestingly, no random coil was observed in the analysis of the secondary structure, and extrusion promoted the transformation of α‐helix and β‐turn to β‐sheet, which led to significant increases in protein solubility and IVPD of DDGS (P < 0.05). Additionally, correlation analysis revealed that IVPD and PS had a positive relationship.CONCLUSIONExtrusion puffing was an ideal pretreatment method for DDGS modification to improve in vitro protein digestibility. © 2023 Society of Chemical Industry.

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Section: In Vitro Protein Digestibilitysupporting

confidence: 87%

Section: Introductionmentioning

confidence: 99%

Extrusion puffing as a pretreatment method to change the surface structure, physicochemical properties and in vitro protein digestibility of distillers dried grains with solubles

Liu,

Xie,

Deng

et al. 2023

J Sci Food Agric

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“…Different foods vary in composition of amino acids and digestibility between the dietary proteins. All amino acids are important for normal functioning and synthesis of muscles and organs, enzymes, hormones and immune system (Duque‐Estrada et al., 2023).…”

Section: Challengesmentioning

confidence: 99%

Unlocking the potential of plant‐based foods in sub‐Saharan Africa: a review of the opportunities and challenges

Ogutu,

Okiko,

Wanjala

et al. 2024

Int J of Food Sci Tech

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SummaryThe continued increase in the global population comes with an increase in the demand for nutritious food. In particular, there is a concurrent increase in the demand for protein‐rich foods as protein is needed for human growth and development. Animal proteins have in the past has been used both in food processing and in the diets due to the exceptional functional properties that range from gelation, emulsification to foaming and water‐holding capacity among others. However, the use of proteins from animal sources has come under heavy criticism due to the impact of animal husbandry on the climate that includes global warming due to increased greenhouse gas emissions. Some of the most affected countries when it comes to global warming are mainly in sub‐Saharan Africa where climate changes have resulted either in prolonged seasons of drought, or flooding and consequently agriculture is severely disrupted. In order to continue feeding the growing population, there has been the use and adoption of alternative proteins such as those of plant origin and the adoption of plant‐based foods in the human diet. These proteins are often viewed to be more sustainable compared to the animal counterparts. Therefore, this review looks at the landscape of plant‐based foods in sub‐Saharan Africa. Additionally, the review looks at the challenges and opportunities that face the plant‐based foods adoption in the sub‐Saharan market.

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In vitro digestibility of plant proteins: strategies for improvement and health implications

Kamiloglu,

Tomas,

Ozkan

et al. 2024

Current Opinion in Food Science

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

Abstract: Utilizing protein blends improved the amino acid profile of the ingredients, and extrusion processing effectively reduced trypsin inhibitors in all extrudates but only enhanced the in vitro protein digestibility of the pulse-rich extrudates.

Cited by 3 publications

References 47 publications

Extrusion puffing as a pretreatment method to change the surface structure, physicochemical properties and in vitro protein digestibility of distillers dried grains with solubles

Extrusion puffing as a pretreatment method to change the surface structure, physicochemical properties and in vitro protein digestibility of distillers dried grains with solubles

Unlocking the potential of plant‐based foods in sub‐Saharan Africa: a review of the opportunities and challenges

In vitro digestibility of plant proteins: strategies for improvement and health implications

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