scholarly journals Shiitake mycelium fermentation improves digestibility, nutritional value, flavor and functionality of plant proteins.

LWT ◽  
2022 ◽  
pp. 113065
Author(s):  
Anthony Clark ◽  
Bhupendra K. Soni ◽  
Brendan Sharkey ◽  
Terry Acree ◽  
Edward Lavin ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Plant Proteins

scholarly journals Molecular Functionality of Plant Proteins from Low- to High-Solid Systems with Ligand and Co-Solute

2020 ◽  
Vol 21 (7) ◽  
pp. 2550 ◽  
Author(s):  
Vilia Darma Paramita ◽  
Naksit Panyoyai ◽  
Stefan Kasapis
Keyword(s):  
Nutritional Value ◽  
Functional Foods ◽  
Three Dimensional ◽  
Plant Proteins ◽  
Delivery Vehicle ◽  
Fresh Food ◽  
Good Nutrition ◽  
Bioactive Ingredients ◽  
Food Retention

In the food industry, proteins are regarded as multifunctional systems whose bioactive hetero-polymeric properties are affected by physicochemical interactions with the surrounding components in formulations. Due to their nutritional value, plant proteins are increasingly considered by the new product developer to provide three-dimensional assemblies of required structure, texture, solubility and interfacial/bulk stability with physical, chemical or enzymatic treatment. This molecular flexibility allows them to form systems for the preservation of fresh food, retention of good nutrition and interaction with a range of microconstituents. While, animal- and milk-based proteins have been widely discussed in the literature, the role of plant proteins in the development of functional foods with enhanced nutritional profile and targeted physiological effects can be further explored. This review aims to look into the molecular functionality of plant proteins in relation to the transport of bioactive ingredients and interaction with other ligands and proteins. In doing so, it will consider preparations from low- to high-solids and the effect of structural transformation via gelation, phase separation and vitrification on protein functionality as a delivery vehicle or heterologous complex. Applications for the design of novel functional foods and nutraceuticals will also be discussed.

scholarly journals THE EFFECT OF PLANT PROTEINS ON THE FORMATION OF STRUCTURAL AND RHEOLOGICAL PROPERTIES OF NOUGAT

2020 ◽  
Vol 14 (4) ◽  
Author(s):  
L. Gordiienko ◽  
V. Tolstykh ◽  
K Avetisian
Keyword(s):  
Rheological Properties ◽  
Nutritional Value ◽  
Unsaturated Fatty Acids ◽  
Foam Stability ◽  
Soya Protein ◽  
Plant Proteins ◽  
Plastic Strength ◽  
Calcium Magnesium ◽  
The Stability ◽  
Kinetics Of

This paper considers the problem of increasing  the nutritional value of whipped confectionery such as nougat by using hemp- based and soya-based protein-containing ingredients. The  main  tendencies of obtaining new types of food based on plant proteins with complete amino acid composition are described. The paper presents information on cultivating and using hemp and soya both in Ukraine and in the world, and suggests how products of their processing can be applied to improve the quality and increase the biological value of confectionery. It has been investigated what effect protein-containing ingredients obtained from hemp and soya have on the structural properties of foam in the technology of whipped confectionery such as nougat. It has been  established  that increasing the amount of plant protein additives leads to a decrease in the foaming ability, but the stability of protein foams increases. Adding 10% of protein-containing hemp additives increases the foam stability by 6%, while protein-containing soya additives increase it by 5%. The paper presents the results of studying the structural and rheological properties of nougat mass with protein-containing plant additives in the amount 2.5–10% of the weight of sugar. It has been determined that adding protein-containing hemp and soya ingredients increases the viscosity and plastic strength of the products and stabilises their structure. The effect of different amounts of nuts on the kinetics of nougat crystallisation has been studied. It is recommended to add 5% of hemp and 7.5% of soya protein-containing additives instead of sugar during the whipping of nougat mass, because it reduces the whipping time and has a positive effect on structure formation. The recommended  amount of roasted pistachio kernels in the samples suggested is 25–35% of the total weight of nougat, with the resting time 30–60 minutes and the moulding temperature 50–55°C. The nutritional value of the new products with protein-containing hemp and soya  ingredients and nuts has been calculated. It has been noted that nougat has been enriched with protein, unsaturated  fatty acids, and minerals (potassium, calcium, magnesium, phosphorus).

scholarly journals Separating the Wheat from the Chaff: Nutritional Value of Plant Proteins and Their Potential Contribution to Human Health

Nutrients ◽  
2020 ◽  
Vol 12 (8) ◽  
pp. 2410
Author(s):  
Robert W. Davies ◽  
Philip M. Jakeman
Keyword(s):  
Amino Acids ◽  
Nutritional Value ◽  
Critical Role ◽  
Plant Protein ◽  
Potential Contribution ◽  
Plant Proteins ◽  
Natural Form ◽  
Potential Health ◽  
Plant Source ◽  
Animal Source

The quality and nutritional value of dietary proteins are determined by the quantity, digestibility and bioavailability of essential amino acids (EAA), which play a critical role in human growth, longevity and metabolic health. Plant-source protein is often deficient in one or more EAAs (e.g., branched-chain amino acids, lysine, methionine and/or tryptophan) and, in its natural form, is less digestible than animal-source protein. Nevertheless, dietary intake of plant-source protein has been promoted because of its potential health benefits, lower cost of production and lower environmental impact compared to animal-source protein. Implementation of dietary strategies that improve both human and planetary health are of critical importance and subject to growing interest from researchers and consumers. Therefore, in this review we analyse current plant protein intake patterns and discuss possible countermeasures that can enhance plant protein nutrition, examples include: (1) combining different plant proteins with complementary EAA profiles; (2) identification and commercial cultivation of new and novel high-quality plant proteins; (3) industrial and domestic processing methods; and (4) genome-editing techniques.

Plant proteins and vegetable oil do not have detrimental effects on post-mortem muscle instrumental texture, sensory properties and nutritional value of gilthead seabream

Aquaculture ◽  
2012 ◽  
Vol 358-359 ◽  
pp. 205-212 ◽  
Author(s):  
Elisabete Matos ◽  
Amparo Gonçalves ◽  
Narcisa Bandarra ◽  
Rita Colen ◽  
Maria Leonor Nunes ◽  
...  
Keyword(s):  
Vegetable Oil ◽  
Nutritional Value ◽  
Sensory Properties ◽  
Gilthead Seabream ◽  
Plant Proteins ◽  
Post Mortem ◽  
Instrumental Texture

scholarly journals Shiitake mycelium fermentation improves digestibility, nutritional value, flavor and functionality of plant proteins

2021 ◽  
Author(s):  
Marina Nadal ◽  
Anthony James Clark ◽  
Bhupendra Soni ◽  
Brendan Sharkey ◽  
Terry Acree ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Protein Concentrate ◽  
Plant Proteins ◽  
Shiitake Mushroom ◽  
Ileal Digestibility ◽  
Rice Protein ◽  
Organoleptic Characteristics ◽  
Sensory Analyses ◽  
Excellent Source

Plant proteins can serve as inexpensive and environmentally friendly meat-replacements. However, poor taste characteristics and relatively low nutritional value prevent their full acceptance as meat substitutes. Fermentation of food has been historically used to improve the quality of foods. In this work we describe the improvement in digestibility, nutritional value, physical properties, and organoleptic characteristics, of a pea and rice protein concentrate blend through fermentation with shiitake mushroom mycelium. Ileal digestibility pig studies show increases in the DIAAS for the shiitake fermented pea and rice protein blend turning the blend into an excellent source of protein for humans. The fermentation also increases the solubility of the protein blend and reduces the content of the antinutrient compounds phytates and protease inhibitor. Mass spectrometry and sensory analyses of fermented protein blend indicates that fermentation leads to a reduction in off-note compounds substantially improving its organoleptic performance.

Plant proteins mapped

Nature ◽  
2008 ◽  
Author(s):  
Heidi Ledford
Keyword(s):  
Plant Proteins

Problems of ensuring metrological traceability of measurement results of indicators of quality for food products and food raw materials

2020 ◽  
pp. 64-70
Author(s):  
Mariya Y. Medvedevskikh ◽  
Anna S. Sergeeva
Keyword(s):  
Reference Materials ◽  
Mass Fraction ◽  
Nutritional Value ◽  
Animal Feed ◽  
Raw Materials ◽  
Meat Products ◽  
Metrological Traceability ◽  
Food Products ◽  
Freeze Dried ◽  
Measurement Results

The article raises the problem of ensuring metrological traceability of the measurement results of indicators of quality and nutritional value for food products and food raw materials: water (moisture), nitrogen (protein, crude protein), fat, ash and carbohydrates. The problem under consideration can be solved by applying reference materials of food composition, traceable to state primary measurement standards GET 173-2017 and GET 176-2019 and primary reference measurement procedures (PRMP), for attestation of measurement procedures and accuracy checking of measurement results. The article discusses the results of the PRMP development of mass fraction of fat, ash and carbohydrates in food products and food raw materials, as well as mass fraction of crude fat (oil content) in oil crops seeds and products based on them. The paper also presents metrological characteristics of reference materials of composition of dry dairy products, grain-milk dry porridges for nutrition of babies, grain dry porridges for nutrition of babies, egg powder, freeze-dried meat products, animal feed. The results of the work allow for building a chain of metrological traceability from GET 173-2017, GET 176-2019 and PRMP to routine measurement procedures, thereby ensuring the uniformity of measurements of nutritional value of food products.

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