van den Berg Lisa A, Mes Jurriaan J, Mensink Marco, Wanders Anne J
Unilever Foods Innovation Centre, Unilever R&D, Wageningen, Netherlands.
Division of Human Nutrition and Health, Wageningen University and Research, Wageningen, Netherlands.
Front Nutr. 2022 Sep 27;9:1004754. doi: 10.3389/fnut.2022.1004754. eCollection 2022.
There is a growing demand for plant-based protein-rich products for human consumption. During the production of plant-based protein-rich products, ingredients such as soy generally undergo several processing methods. However, little is known on the effect of processing methods on protein nutritional quality. To gain a better understanding of the effect of processing on the protein quality of soy, we performed a quantitative review of and studies that assessed the indispensable amino acid (IAA) composition and digestibility of varying soy products, to obtain digestibility indispensable amino acids scores (DIAAS) and protein digestibility corrected amino acid scores (PDCAAS). For all soy products combined, mean DIAAS was 84.5 ± 11.4 and mean PDCAAS was 85.6 ± 18.2. Data analyses showed different protein quality scores between soy product groups. DIAAS increased from tofu, soy flakes, soy hulls, soy flour, soy protein isolate, soybean, soybean meal, soy protein concentrate to soymilk with the highest DIAAS. In addition, we observed broad variations in protein quality scores within soy product groups, indicating that differences and variations in protein quality scores may also be attributed to various forms of post-processing (such as additional heat-treatment or moisture conditions), as well as study conditions. After excluding post-processed data points, for all soy products combined, mean DIAAS was 86.0 ± 10.8 and mean PDCAAS was 92.4 ± 11.9. This study confirms that the majority of soy products have high protein quality scores and we demonstrated that processing and post-processing conditions can increase or decrease protein quality. Additional experimental studies are needed to quantify to which extent processing and post-processing impact protein quality of plant-based protein-rich products relevant for human consumption.
对供人类食用的富含植物蛋白的产品的需求日益增长。在富含植物蛋白的产品生产过程中，大豆等成分通常会经过多种加工方法。然而，对于加工方法对蛋白质营养质量的影响却知之甚少。为了更好地了解加工对大豆蛋白质质量的影响，我们对评估不同大豆制品的必需氨基酸（IAA）组成和消化率的研究进行了定量综述，以获得可消化必需氨基酸评分（DIAAS）和蛋白质消化率校正氨基酸评分（PDCAAS）。对于所有综合的大豆制品，平均DIAAS为84.5±11.4，平均PDCAAS为85.6±18.2。数据分析显示不同大豆制品组之间的蛋白质质量评分有所不同。DIAAS从豆腐、大豆片、豆皮、大豆粉、大豆分离蛋白、大豆、豆粕、大豆浓缩蛋白到豆浆依次增加，豆浆的DIAAS最高。此外，我们观察到大豆制品组内蛋白质质量评分存在广泛差异，这表明蛋白质质量评分的差异和变化也可能归因于各种形式的后加工（如额外的热处理或水分条件）以及研究条件。排除后处理数据点后，对于所有综合的大豆制品，平均DIAAS为86.0±10.8，平均PDCAAS为92.4±11.9。本研究证实大多数大豆制品具有较高的蛋白质质量评分，并且我们证明加工和后加工条件可提高或降低蛋白质质量。需要进行更多的实验研究来量化加工和后加工对供人类食用的富含植物蛋白的产品的蛋白质质量的影响程度。
