scholarly journals A Rapid Gas-Chromatography/Mass-Spectrometry Technique for Determining Odour Activity Values of Volatile Compounds in Plant Proteins: Soy, and Allergen-Free Pea and Brown Rice Protein

Molecules ◽  
2021 ◽  
Vol 26 (13) ◽  
pp. 4104
Author(s):  
Anika Singh ◽  
Yuan Shi ◽  
Perrine Magreault ◽  
David D. Kitts ◽  
Maciej Jarzębski ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Soy Protein ◽  
Brown Rice ◽  
Plant Protein ◽  
Gas Chromatography Mass Spectrometry ◽  
Plant Proteins ◽  
Rice Protein ◽  
Protein Sources ◽  
Plant Protein Sources ◽  
Volatile Aroma

Plant-based protein sources have a characteristic aroma that limits their usage in various meat-alternative formulations. Despite being the most popular plant-based protein, the allergenicity of soy protein severely restricts the potential adoption of soy protein as an animal substitute. Thereby, allergen-free plant-protein sources need to be characterized. Herein, we demonstrate a rapid solid-phase-microextraction gas-chromatography/mass-spectrometry (SPME-GC/MS) technique for comparing the volatile aroma profile concentration of two different allergen-free plant-protein sources (brown rice and pea) and comparing them with soy protein. The extraction procedure consisted of making a 1:7 w/v aqueous plant protein slurry, and then absorbing the volatile compounds on an SPME fibre under agitation for 10 min at 40 °C, which was subsequently injected onto a GC column coupled to an MS system. Observed volatile concentrations were used in conjunction with odour threshold values to generate a Total Volatile Aroma Score for each protein sample. A total of 76 volatile compounds were identified. Aldehydes and furans were determined to be the most dominant volatiles present in the plant proteins. Both brown rice protein and pea protein contained 64% aldehydes and 18% furans, with minor contents of alcohols, ketones and other compounds. On the other hand, soy protein consisted of fewer aldehydes (46%), but a more significant proportion of furans (42%). However, in terms of total concentration, brown rice protein contained the highest intensity and number of volatile compounds. Based on the calculated odour activity values of the detected compounds, our study concludes that pea proteins could be used as a suitable alternative to soy proteins in applications for allergen-free vegan protein products without interfering with the taste or flavour of the product.

scholarly journals Exploring Health-Promoting Attributes of Plant Proteins as a Functional Ingredient for the Food Sector: A Systematic Review of Human Interventional Studies

Nutrients ◽  
2020 ◽  
Vol 12 (8) ◽  
pp. 2291 ◽  
Author(s):  
Marta Lonnie ◽  
Ieva Laurie ◽  
Madeleine Myers ◽  
Graham Horgan ◽  
Wendy R. Russell ◽  
...  
Keyword(s):  
Body Weight ◽  
Blood Lipids ◽  
Plant Protein ◽  
Controlled Trials ◽  
Plant Proteins ◽  
Food Sector ◽  
Protein Sources ◽  
Plant Protein Sources ◽  
Health Promoting ◽  
Muscle Health

The potential beneficial effects of plant-based diets on human health have been extensively studied. However, the evidence regarding the health effects of extracted plant-based proteins as functional ingredients, other than soya, is scarce. The aim of this review was to compile evidence on the effects of extracted protein from a wide range of traditional and novel plant sources on glycemic responses, appetite, body weight, metabolic, cardiovascular and muscle health. A comprehensive search of PubMed, EMBASE and The Cochrane Central Register of Controlled Trials (CENTRAL) was conducted through 23 and 27 March 2020 for randomized controlled trials that featured any of the following 18 plant protein sources: alfalfa, duckweed, buckwheat, chickpea, fava bean, hemp, lentil, lupin, mushroom, oat, pea, potato, pumpkin, quinoa, rapeseed, rice, sacha inchi, sunflower. Only interventions that investigated concentrated, isolated or hydrolysed forms of dietary protein were included. Searched health outcome measures were: change in blood glucose, insulin, satiety hormones concentration, subjective assessment of appetite/satiety, change in blood lipids concentration, blood pressure, body weight and muscle health parameters. Acute and sub-chronic studies were considered for inclusion. Applying the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) approach we identified 1190 records. Twenty-six studies met the inclusion criteria. Plant protein sources used in interventions were most often pea (n = 16), followed by lupin (n = 4), fava bean (n = 2), rice (n = 2), oat (n = 2), hemp (n = 2) and lentil (n = 1). Satiety and postprandial glycemic response were the most frequently reported health outcomes (n = 18), followed by blood lipids (n = 6), muscle health (n = 5), body weight (n = 5) and blood pressure (n = 4). No studies on the remaining plant proteins in the extracted form were identified through the search. Most studies confirmed the health-promoting effect of identified extracted plant protein sources across glycemic, appetite, cardiovascular and muscular outcomes when compared to baseline or non-protein control. However, the current evidence is still not sufficient to formulate explicit dietary recommendations. In general, the effects of plant protein were comparable (but not superior) to protein originating from animals. This is still a promising finding, suggesting that the desired health effects can be achieved with more sustainable, plant alternatives. More methodologically homogenous research is needed to formulate and validate evidence-based health claims for plant protein ingredients. The relevance of these findings are discussed for the food sector with supporting market trends.

Comparison of berry juice concentrates and pomaces and alternative plant proteins to produce spray dried protein–polyphenol food ingredients

2019 ◽  
Vol 10 (10) ◽  
pp. 6286-6299 ◽  
Author(s):  
Roberta Targino Hoskin ◽  
Jia Xiong ◽  
Mary Ann Lila
Keyword(s):  
Plant Protein ◽  
Plant Proteins ◽  
Food Ingredients ◽  
Protein Sources ◽  
Plant Protein Sources ◽  
Muscadine Grape ◽  
Spray Dried ◽  
Buckwheat Flour

Plant protein sources – buckwheat flour alone or blended with pea and rice proteins, and polyphenol sources – blueberry, cranberry and muscadine grape extracts from juice concentrates and pomaces – were complexed to obtain spray dried food ingredients.

scholarly journals Plant Proteins and Exercise: What Role Can Plant Proteins Have in Promoting Adaptations to Exercise?

Nutrients ◽  
2021 ◽  
Vol 13 (6) ◽  
pp. 1962
Author(s):  
Chad M. Kerksick ◽  
Andrew Jagim ◽  
Anthony Hagele ◽  
Ralf Jäger
Keyword(s):  
Amino Acids ◽  
Exercise Training ◽  
Essential Amino Acids ◽  
Animal Protein ◽  
Protein Source ◽  
Plant Protein ◽  
Plant Proteins ◽  
Protein Sources ◽  
Training Adaptations ◽  
Plant Protein Sources

Adequate dietary protein is important for many aspects of health with current evidence suggesting that exercising individuals need greater amounts of protein. When assessing protein quality, animal sources of protein routinely rank amongst the highest in quality, largely due to the higher levels of essential amino acids they possess in addition to exhibiting more favorable levels of digestibility and absorption patterns of the amino acids. In recent years, the inclusion of plant protein sources in the diet has grown and evidence continues to accumulate on the comparison of various plant protein sources and animal protein sources in their ability to stimulate muscle protein synthesis (MPS), heighten exercise training adaptations, and facilitate recovery from exercise. Without question, the most robust changes in MPS come from efficacious doses of a whey protein isolate, but several studies have highlighted the successful ability of different plant sources to significantly elevate resting rates of MPS. In terms of facilitating prolonged adaptations to exercise training, multiple studies have indicated that a dose of plant protein that offers enough essential amino acids, especially leucine, consumed over 8–12 weeks can stimulate similar adaptations as seen with animal protein sources. More research is needed to see if longer supplementation periods maintain equivalence between the protein sources. Several practices exist whereby the anabolic potential of a plant protein source can be improved and generally, more research is needed to best understand which practice (if any) offers notable advantages. In conclusion, as one considers the favorable health implications of increasing plant intake as well as environmental sustainability, the interest in consuming more plant proteins will continue to be present. The evidence base for plant proteins in exercising individuals has seen impressive growth with many of these findings now indicating that consumption of a plant protein source in an efficacious dose (typically larger than an animal protein) can instigate similar and favorable changes in amino acid update, MPS rates, and exercise training adaptations such as strength and body composition as well as recovery.

Plant Protein Sources

1984 ◽  
pp. 436-534
Author(s):  
W. G. Pond ◽  
J. H. Maner
Keyword(s):  
Plant Protein ◽  
Protein Sources ◽  
Plant Protein Sources

scholarly journals Amino acid digestibility in plant protein sources fed to growing pigs

2019 ◽  
Vol 32 (11) ◽  
pp. 1745-1752 ◽  
Author(s):  
Ah Reum Son ◽  
Chan Sol Park ◽  
Kyu Ree Park ◽  
Beob Gyun Kim
Keyword(s):  
Amino Acid ◽  
Growing Pigs ◽  
Plant Protein ◽  
Protein Sources ◽  
Plant Protein Sources

Fishmeal availability in the scenarios of climate change: Inevitability of fishmeal replacement in aquafeeds and approaches for the utilization of plant protein sources

2019 ◽  
Vol 50 (12) ◽  
pp. 3493-3506 ◽  
Author(s):  
Rajabdeen Jannathulla ◽  
Vanjiappan Rajaram ◽  
Rajamohamed Kalanjiam ◽  
Kondusamy Ambasankar ◽  
Moturi Muralidhar ◽  
...  
Keyword(s):  
Climate Change ◽  
Plant Protein ◽  
Protein Sources ◽  
Fishmeal Replacement ◽  
Plant Protein Sources

Volatile Fraction of Ewe's Milk Semi-Hard Cheese Manufactured with and without the Addition of a Cysteine Proteinase

2001 ◽  
Vol 7 (2) ◽  
pp. 131-139 ◽  
Author(s):  
R. G. Mariaca ◽  
E. Fernandez-Garcia ◽  
A. F. Mohedano ◽  
M. Nufiez
Keyword(s):  
Volatile Compounds ◽  
Cysteine Proteinase ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Fraction ◽  
Minor Components ◽  
Dynamic Headspace ◽  
Ewe's Milk ◽  
Volatile Aroma ◽  
Volatile Aroma Compounds ◽  
Hard Cheese

A dynamic headspace technique (purge and trap) coupled to gas chromatography-mass spectrometry was used for the study of the volatile fraction of pasteurized ewe's milk cheese. The effect of the addition of the cysteine proteinase of Micrococcus sp. INIA 528 to milk on the formation of volatile aroma compounds in cheese was also evaluated. Forty-five compounds, in total, were identified, including hydrocarbons, alcohols, ketones, aldehydes, esters, terpenes and sulfur compounds. The abundance of most volatile compounds increased significantly (P < 0.05) with ripening time, except those of ethanol and 2,3-butanedione which decreased. Acetaldehyde and some minor components did not vary remarkably during ripening. Acetaldehyde, 2-methyl-I-butanal, 3-methyl-I-butanal, 2-propanol, 2-pentanone and 3-methyl-3-buten-1-ol were the only compounds affected by the addition of cysteine proteinase. The more extensive proteolysis in cheese with cysteine proteinase might have enhanced the formation of volatile compounds derived from amino acids, such as acetaldehyde, 2-methyl-1-butanal and 3-methyl-I-butanal, formed from threonine, isoleucine and leucine breakdown, respectively.

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