True ileal amino acid digestibility and digestible indispensable amino acid scores (DIAASs) of plant-based protein foods

Reynaud, Yohan; Buffière, Caroline; Cohade, Benoît; Vauris, Mélissa; Liebermann, Kevin; Hafnaoui, Noureddine; Lopez, Michel; Souchon, Isabelle; Dupont, Didier; Rémond, Didier

doi:10.1016/j.foodchem.2020.128020

Cited by 56 publications

(34 citation statements)

References 33 publications

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“…One way of limiting meat consumption is by offering tasty, easy-to-use plant-based alternatives to replace animal protein products [ 3 ]. Traditional plant-based foods that have been used as meat replacers include tofu and tempeh, which are produced from soybean or fava beans, and seitan made from wheat gluten [ 4 , 5 , 6 ]. Modern meat analogs, such as sausages or patties, are generally made from soy or pea protein [ 7 ].…”

Section: Introductionmentioning

confidence: 99%

Texturization of a Blend of Pea and Destarched Oat Protein Using High-Moisture Extrusion

Immonen

Chandrakusuma

Sibakov

et al. 2021

Foods

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Grain protein fractions have great potential as ingredients that contain high amounts of valuable nutritional components. The aim of this study was to study the rheological behavior of destarched oat and pea proteins and their blends in extrusion-like conditions with a closed cavity rheometer. Additionally, the possibility of producing fibrous structures with high-moisture extrusion from a blend of destarched oat and pea protein was investigated. In the temperature sweep measurement (60–160 °C) of the destarched oat protein concentrate and pea protein isolate blend, three denaturation and polymerization sections were observed. In addition, polymerization as a function of time was recorded in the time sweep measurements. The melting temperature of grain proteins was an important factor when producing texturized structures with a high-moisture extrusion. The formation of fibrillar structures was investigated with high-moisture extrusion from the destarched oat and pea protein blend at temperatures ranging from 140 to 170 °C. The protein–protein interactions were significantly influenced in the extruded samples. This was due to a decrease in the amount of extractable protein in selective buffers. In particular, there was a decrease in non-covalent and covalent bonds due to the formation of insoluble protein complexes.

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Section: Introductionmentioning

confidence: 99%

Texturization of a Blend of Pea and Destarched Oat Protein Using High-Moisture Extrusion

Immonen

Chandrakusuma

Sibakov

et al. 2021

Foods

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“…Soymilk has a well-balanced amino acid composition with high true ileal digestibility of 92.3%, producing a digestible indispensable amino acid score (DIAAS) of 117% that can be classified as an "excellent/high" quality protein source (DIAAS ≥ 100%) (Food and Agriculture Organization, 2011). The scores are greater than those of other plant-based foods, such as seitan (28%), tofu (97%), and pea emulsion (60%) (Reynaud et al, 2020).…”

Section: Nutritional Value and Health Benefits Of Soymilkmentioning

confidence: 73%

Recent innovations in processing technologies for improvement of nutritional quality of soymilk

Han

Choi

Park

et al. 2021

CyTA - Journal of Food

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Soymilk is well known for its health and nutritional benefits and is one of the best plant substitutes for cow milk. Soymilk is high in protein, low in cholesterol, lactose-free, and rich in polyunsaturated fatty acids. The bioactive compounds in soybean contribute to the beneficial effects of soymilk and are reported to exert various bioactivities. With the rising interest in health-conscious lifestyles, the development of soymilk with high nutritional quality is a critical task of the soymilk industry. Therefore, research on novel and advanced technologies is underway to develop soymilk with maximal nutritional quality. This review aims to present the recent findings on the beneficial effects of the bioactive compounds in soymilk and to introduce the latest technological advances that enhance the nutritional quality of soymilk, focusing on increasing the amount of nutrients and bioactive compounds, antinutrient removal, fortification with bioactive ingredients, and bio-enrichment. Innovaciones recientes en las tecnologías de procesamiento destinadas a mejorar la calidad nutricional de la leche de soya [soja] RESUMEN La leche de soya es bien conocida por sus beneficios nutricionales y para la salud, siendo uno de los mejores sustitutos vegetales de la leche de vaca. Esta posee un alto contenido de proteínas, es baja en colesterol, no contiene lactosa y es rica en ácidos grasos poliinsaturados. Los compuestos bioactivos de la soya contribuyen a los efectos beneficiosos de la leche de soya y ejercen diversas bioactividades. El creciente interés en estilos de vida enfocados en la salud, ha hecho que la elaboración de leche de soya de alta calidad nutricional sea una tarea crítica para la industria de este producto. Por ello se investigan tecnologías novedosas y avanzadas para producirla con la máxima calidad nutricional. El objetivo de esta revisión es presentar los recientes descubrimientos relativos a los efectos beneficiosos de los compuestos bioactivos de la leche de soya e introducir los últimos avances tecnológicos que mejoran su calidad nutricional, centrándose en el aumento de la cantidad de nutrientes y de compuestos bioactivos, la eliminación de antinutrientes, el enriquecimiento con ingredientes bioactivos y el bioenriquecimiento.

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“…It is therefore the balance between the different essential amino acids (histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine) that will be the first factor of dietary protein quality. Recently Reynaud et al [13] evaluated the digestible indispensable amino acid scores (DIAAS) of pea emulsion (40-64%), tofu and soya milk (78-116%). Interestingly those results concerning soya products were comparable to those reported for milk (≥100%) [12] and meat protein (80-99%) [43].…”

Section: Discussionmentioning

confidence: 99%

“…In the future, the promotion in the diet of plant-based protein foods will increase as a transition towards more sustainable food consumption, particularly a substitution of animal protein with plant-based protein sources [47]. The in vitro approach developed in this study allows to screen samples for elderly before any in vivo determination of the true ileal digestibility of amino acids, for example, which requires significant resources [13].…”

Section: Discussionmentioning

confidence: 99%

“…The quality of a protein depends on its composition in essential amino acids but also on the anti-nutritional factors that may be present and thus limit protein digestion. With this new score of DIAAS, milk proteins reached high values (>100%), which is twice as high as that of peas (~64%) and three times as high as that of wheat (~40%) [12,13]. Proteins of vegetable origin are often incomplete in amino acids, for example cereals are deficient in lysine whereas legumes are deficient in sulphur amino acid.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Development of a Statistical Workflow for Screening Protein Extracts Based on Their Nutritional Composition and Digestibility: Application to Elderly

Duval

Sayd

Aubry

et al. 2020

Foods

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The objective of the study is to develop a workflow to screen protein extracts and identify their nutritional potential as high quality nutritional culinary aids for recipes for the elderly. Twenty-seven protein extracts of animal, vegetable, and dairy origin were characterized. We studied their fate by monitoring static in vitro digestion, mimicking the physiological digestion conditions of the elderly. At the end of the gastric and intestinal phase, global measurements of digestibility and antioxidant bioactivities were performed. The statistical analysis workflow developed allowed: (i) synthesizing the compositional and nutritional information of each protein extract by creating latent variables, and (ii) comparing them. The links between variables and similarities between protein extracts were visualized using a heat map. A hierarchical cluster analysis allowed reducing the 48 quantitative variables into 15 qualitative latent variables (clusters). The application of the k-means method on each cluster enable to classify the protein extracts by level. This defined level was used as categorical value. Multiple correspondence analysis revealed groups of protein extracts with varied patterns. This workflow allowed the comparison/hierarchization between protein extracts and the creation of a tool to select the most interesting ones on the basis of their nutritional quality.

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True ileal amino acid digestibility and digestible indispensable amino acid scores (DIAASs) of plant-based protein foods

Cited by 56 publications

References 33 publications

Texturization of a Blend of Pea and Destarched Oat Protein Using High-Moisture Extrusion

Texturization of a Blend of Pea and Destarched Oat Protein Using High-Moisture Extrusion

Recent innovations in processing technologies for improvement of nutritional quality of soymilk

Development of a Statistical Workflow for Screening Protein Extracts Based on Their Nutritional Composition and Digestibility: Application to Elderly

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