Department of Food Science, Food Analytics and Biotechnology Section, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark.
University College Absalon, Nutrition and Health, Centre for Nutrition, Rehabilitation and Midwifery, Sdr. Stationsvej 30, 4200 Slagelse, Denmark.
Food Funct. 2023 Aug 14;14(16):7361-7374. doi: 10.1039/d2fo03912e.
Plant proteins have low protein nutritional quality due to their unbalanced indispensable amino acid (IAA) profile and the presence of antinutritional factors (ANFs) that limit protein digestibility. The blending of pulses with cereals/pseudocereals can ensure a complete protein source of IAA. In addition, extrusion may be an effective way to reduce ANFs and improve protein digestibility. Thereby, we aimed to improve the protein nutritional quality of plant protein ingredients by blending different protein sources and applying extrusion processing. Protein blends were prepared with pea, faba bean, quinoa, hemp, and/or oat concentrates or flours, and extrudates were prepared either rich in pulses (texturized vegetable proteins, TVPs) or rich in cereals (referred to here as Snacks). After extrusion, all samples showed a reduction in trypsin inhibitor activity (TIA) greater than 71%. Extrusion caused an increase in the total protein digestibility (IVPD) of TVPs, whereas no significant effect was shown for the snacks. According to the molecular weight distribution, TVPs presented protein aggregation. The results suggest that the positive effect of decreased TIA on IVPD is partially counteracted by the formation of aggregates during extrusion which restricts enzyme accessibility. After extrusion, all snacks retained a balanced amino acid score whereas a small loss of methionine + cysteine was observed in the TVPs, resulting in a small reduction in IAA content. Thus, extrusion has the potential to improve the nutritional quality of TVPs by reducing TIA and increasing protein digestibility.
由于植物蛋白中必需氨基酸（IAA）组成不平衡且存在抗营养因子（ANFs），限制了蛋白质的消化率，因此其蛋白质营养价值较低。将豆类与谷物/假谷物混合可以确保获得完整的 IAA 蛋白质来源。此外，挤压可能是减少 ANFs 和提高蛋白质消化率的有效方法。因此，我们旨在通过混合不同的蛋白质来源和应用挤压加工来提高植物蛋白成分的蛋白质营养价值。用豌豆、蚕豆、藜麦、大麻和/或燕麦浓缩物或面粉制备蛋白质混合物，并制备富含豆类的挤压物（组织化植物蛋白，TVP）或富含谷物的挤压物（此处称为小吃）。挤压后，所有样品的胰蛋白酶抑制剂活性（TIA）降低均大于 71%。挤压导致 TVP 的总蛋白质消化率（IVPD）增加，而小吃则没有显示出显著影响。根据分子量分布，TVP 呈现蛋白质聚集。结果表明，TIA 降低对 IVPD 的积极影响部分被挤压过程中形成的聚集体所抵消，这限制了酶的可及性。挤压后，所有小吃均保持平衡的氨基酸评分，而 TVP 中的蛋氨酸+半胱氨酸略有损失，导致 IAA 含量略有减少。因此，挤压具有通过降低 TIA 和提高蛋白质消化率来改善 TVP 营养价值的潜力。
