Protein Complementation of Foods

Bressani, Ricardo

doi:10.1007/978-94-011-7030-7_23

Cited by 5 publications

(4 citation statements)

References 37 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…1 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. 2 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. 3 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.…”

Section: ■ Introductionmentioning

confidence: 99%

“…Protein quality in a nutritional perspective is primarily related to the content of essential amino acids (EAAs), the requirements for EAAs by an organism in a specific physiological state, and the bioavailability of the EAAs upon ingestion . 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 .…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

In Vitro Digestibility of Rapeseed and Bovine Whey Protein Mixtures

Joehnke

Rehder

Sørensen

et al. 2018

J. Agric. Food Chem.

View full text Add to dashboard Cite

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.

show abstract

Section: ■ Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

In Vitro Digestibility of Rapeseed and Bovine Whey Protein Mixtures

Joehnke

Rehder

Sørensen

et al. 2018

J. Agric. Food Chem.

View full text Add to dashboard Cite

show abstract

“…Beans are higher in lysine but deficient in methionine, and have low digestibility and other negative factors such as oligosaccharides, tannins, trypsin inhibitors, phytates, and hemagglutinins. Combining rice and beans has proven to improve protein quality (Bressani, 1987;Sgarbieri et al, 1979). Therefore, the development of a weaning food containing an optimum combination of these two plant foods, processed to have a higher protein quality and a lower content of antinutritional factors, is important for Latin American nations.…”

Section: Introductionmentioning

confidence: 99%

Use of Fermented Black Beans Combined with Rice To Develop a Nutritious Weaning Food

Rodríguez-Bürger

Mason

Nielsen

1998

J. Agric. Food Chem.

View full text Add to dashboard Cite

Common beans are an important source of energy and nutrients, but have significant amounts of antinutritional factors and a limited digestibility. A nutritious weaning food was developed by combining fermented black beans and rice. Raw beans were coarsely ground, soaked, cooked, fermented with Rhizopus oligosporus for 15, 20, or 25 h, and then homogenized to obtain a supernatant and a precipitate. Raw, cooked, and fermented beans, and the precipitates were chemically characterized and the data statistically analyzed to choose an optimum fermentation time to develop the weaning food product. Ash and mineral contents of the beans decreased after soaking and in the precipitates. Cooking improved protein digestibility and decreased the levels of lectin and trypsin inhibitor. The oligosaccharide content of beans fermented 25 h was lower than in the other treatments. The weaning food product (27% 25 h fermented beans, dry weight/73% cooked rice, dry weight) had an in vitro protein digestibility of 86% and a very low content of oligosaccharides. Keywords: Dry beans; Phaseolus vulgaris; fermentation; tempeh-like products; weaning foods

show abstract

“…The optimal ratio between cereals and legumes in the average diet is approximately 2:1, resulting in an amino acid balance that is near‐optimal for human nutrition (Bressani, ). Legumes can play much greater role in enhancing nutritional security across the age, gender and economic groups as these crops have much higher protein content of better quality than the major cereals, which increases the biological value of combined protein when consumed together.…”

Section: Introductionmentioning

confidence: 99%

Genomics, genetics and breeding of tropical legumes for better livelihoods of smallholder farmers

et al. 2018

View full text Add to dashboard Cite

Legumes are important components of sustainable agricultural production, food, nutrition and income systems of developing countries. In spite of their importance, legume crop production is challenged by a number of biotic (diseases and pests) and abiotic stresses (heat, frost, drought and salinity), edaphic factors (associated with soil nutrient deficits) and policy issues (where less emphasis is put on legumes compared to priority starchy staples). Significant research and development work have been done in the past decade on important grain legumes through collaborative bilateral and multilateral projects as well as the CGIAR Research Program on Grain Legumes (CRP‐GL). Through these initiatives, genomic resources and genomic tools such as draft genome sequence, resequencing data, large‐scale genomewide markers, dense genetic maps, quantitative trait loci (QTLs) and diagnostic markers have been developed for further use in multiple genetic and breeding applications. Also, these mega‐initiatives facilitated release of a number of new varieties and also dissemination of on‐the‐shelf varieties to the farmers. More efforts are needed to enhance genetic gains by reducing the time required in cultivar development through integration of genomics‐assisted breeding approaches and rapid generation advancement.

show abstract

Protein Complementation of Foods

Cited by 5 publications

References 37 publications

In Vitro Digestibility of Rapeseed and Bovine Whey Protein Mixtures

In Vitro Digestibility of Rapeseed and Bovine Whey Protein Mixtures

Use of Fermented Black Beans Combined with Rice To Develop a Nutritious Weaning Food

Genomics, genetics and breeding of tropical legumes for better livelihoods of smallholder farmers

Contact Info

Product

Resources

About