Thermal processing methods differentially affect the protein quality of Chickpea (<i>Cicer arietinum</i>)

Nosworthy, Matthew G.; Medina, Gerardo; Franczyk, Adam; Neufeld, Jason; Appah, Paulyn; Utioh, Alphonsus; Fröhlich, Peter; Tar’an, Bunyamin; House, James D.

doi:10.1002/fsn3.1597

Cited by 31 publications

(23 citation statements)

References 33 publications

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“…The limiting amino acid found in LP was His and Met in LC. The nutritional value, calculated as AAS, of chickpea by-product proteins was 0.51, also consistent with literature data ( 22 ), and 0.37 for peas. Chickpea by-products showed good amounts of lysine and arginine, with the limiting amino acid being Met, according to values found for legumes ( 23 ).…”

Section: Resultssupporting

confidence: 90%

Targeting the Nutritional Value of Proteins From Legumes By-Products Through Mild Extraction Technologies

et al. 2021

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Legumes have been known for centuries for their good nutritional properties. Unfortunately, during processing, from 5 to 25% of this production is wasted, generating by-products that can still be a rich source of useful compounds, such as proteins, which can still be used in food and feed formulations. The choice of the extraction technique is important to preserve the nutritional value of proteins since drastic conditions of pH and/or temperature could damage them. In this work, two mild extraction techniques (direct assisted extraction—DAE and enzymatic assisted extraction—EAE) were applied for protein extraction from legume by-products obtained from agro-industrial processes. The quality of proteins was evaluated considering protein integrity [SDS-PAGE, degree of hydrolysis (DH), free amino acid content, racemization degree] and nutritional features [amino acid score (AAS), digestibility]. Direct assisted extraction is the technique that has best preserved protein integrity (1–5% DH and free amino acid content <1%), The digestibility of proteins extracted with EAE is higher (no protein bands detected in SDS-PAGE) than with the one of DAE extracts, making this technique particularly suitable for those food and feed formulation were a high digestibility of proteins is required.

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Section: Resultssupporting

confidence: 90%

Targeting the Nutritional Value of Proteins From Legumes By-Products Through Mild Extraction Technologies

et al. 2021

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“…Table 4 already showed that different beef and pork preparation methods affect DIAAS values. Furthermore, baking reduced the DIAAS value of buckwheat, whereas extrusion increased it [ 83 ], cooked pinto beans had a higher DIAAS value than baked pinto beans [ 94 ] and microwaved cowpeas had a higher DIAAS value after autoclaving then after roasting [ 95 ].…”

Section: Influence Of Food Processing and Preparation On Protein Qualitymentioning

confidence: 99%

Protein Quality in Perspective: A Review of Protein Quality Metrics and Their Applications

et al. 2022

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For design of healthy and sustainable diets and food systems, it is important to consider not only the quantity but also the quality of nutrients. This is particularly important for proteins, given the large variability in amino acid composition and digestibility between dietary proteins. This article reviews measurements and metrics in relation to protein quality, but also their application. Protein quality methods based on concentrations and digestibility of individual amino acids are preferred, because they do not only allow ranking of proteins, but also assessment of complementarity of protein sources, although this should be considered only at a meal level and not a diet level. Measurements based on ileal digestibility are preferred over those on faecal digestibility to overcome the risk of overestimation of protein quality. Integration of protein quality on a dietary level should also be done based on measurements on an individual amino acid basis. Effects of processing, which is applied to all foods, should be considered as it can also affect protein quality through effects on digestibility and amino acid modification. Overall, protein quality data are crucial for integration into healthy and sustainable diets, but care is needed in data selection, interpretation and integration.

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“…The high pressure and temperature during extrusion can also destroy anti-nutrients and improve the digestibility of plant proteins by increasing the availability of their amino acids [9]. Nosworthy et al reported that extruded chickpea flour had the highest amino acid scores, in vivo digestibility and protein digestibility-corrected amino acid score (PDCAAS) when compared to cooked and baked chickpea flour [107]. Omosebi et al reported higher in vitro protein digestibility on extruded soybean protein concentrates than uncooked samples [108].…”

Section: Extrusionmentioning

confidence: 99%

Plant Proteins for Future Foods: A Roadmap

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et al. 2021

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Protein calories consumed by people all over the world approximate 15–20% of their energy intake. This makes protein a major nutritional imperative. Today, we are facing an unprecedented challenge to produce and distribute adequate protein to feed over nine billion people by 2050, in an environmentally sustainable and affordable way. Plant-based proteins present a promising solution to our nutritional needs due to their long history of crop use and cultivation, lower cost of production, and easy access in many parts of the world. However, plant proteins have comparatively poor functionality, defined as poor solubility, foaming, emulsifying, and gelling properties, limiting their use in food products. Relative to animal proteins, including dairy products, plant protein technology is still in its infancy. To bridge this gap, advances in plant protein ingredient development and the knowledge to construct plant-based foods are sorely needed. This review focuses on some salient features in the science and technology of plant proteins, providing the current state of the art and highlighting new research directions. It focuses on how manipulating plant protein structures during protein extraction, fractionation, and modification can considerably enhance protein functionality. To create novel plant-based foods, important considerations such as protein–polysaccharide interactions, the inclusion of plant protein-generated flavors, and some novel techniques to structure plant proteins are discussed. Finally, the attention to nutrition as a compass to navigate the plant protein roadmap is also considered.

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Thermal processing methods differentially affect the protein quality of Chickpea (Cicer arietinum)

Cited by 31 publications

References 33 publications

Targeting the Nutritional Value of Proteins From Legumes By-Products Through Mild Extraction Technologies

Targeting the Nutritional Value of Proteins From Legumes By-Products Through Mild Extraction Technologies

Protein Quality in Perspective: A Review of Protein Quality Metrics and Their Applications

Plant Proteins for Future Foods: A Roadmap

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