Amino acid and fatty acid compositions of texturized vegetable proteins Composizione di proteine vegetali testurizzate
Main Article Content
Keywords
amino acid composition, dry fractionation, fatty acid composition, meat analogues, plant-based protein, protein concentrates
Abstract
Texturized proteins are the main ingredients of meat analogues. This paper evaluated the amino acid and the fatty acid compositions of texturized proteins produced by pea isolates, soy isolates, or dry-fractionated pea proteins, all combined with oat proteins. The nutritional composition was significantly affected by the protein sources. All the texturized proteins had a balanced amino acid profile, complying with the recommendations by FAO/WHO, except for the sulfur amino acids. The fatty acid profile showed the predominance of the polyunsaturated fraction, which was the highest in the dry-fractionated pea mixes. The trans-isomers’ content was lower than 0.5%.
References
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De Angelis, D., Pasqualone, A., Allegretta, I., Porfido, C., Terzano, R., Squeo, G. and Summo, C., 2021a. Antinutritional factors, mineral composition and functional properties of dry fractionated flours as influenced by the type of pulse. Heliyon 7(2): e06177. 10.1016/j.heliyon.2021.e06177
De Angelis, D., Pasqualone, A., Costantini, M., Ricciardi, L., Lotti, C., Pavan, S. and ummo, C., 2021b. Data on the proximate composition, bioactive compounds, physicochemical and functional properties of a collection of faba beans (Vicia faba L.) and lentils (Lens culinaris Medik.). Data in Brief 34: 106660. 10.1016/j.dib.2020.106660
De Angelis, D., Pasqualone, A., Manfredi, L., Allegretta, I., Terzano, R. and Summo, C., 2022. Dry fractionation as a promising technology to reuse the physically defected legume-based gluten-free pasta. International Journal of Food Science & Technology 57: 4816–4824. 10.1111/ijfs.15679
De Marchi, M., Costa, A., Pozza, M., Goi, A. and Manuelian, C.L., 2021. Detailed characterization of plant-based burgers. Scientific Reports 11(1): 1–9. 10.1038/s41598-021-81684-9
Dekkers, B.L., Boom, R.M. and van der Goot, A.J., 2018. Structuring processes for meat analogues. Trends in Food Science & Technology 81: 25–36. 10.1016/j.tifs.2018.08.011
Espinosa-Marrón, A., Adams, K., Sinno, L., Cantu-Aldana, A., Tamez, M., Marrero, A., Bhupathiraju, S.N. and Mattei, J., 2022. Environmental impact of animal-based food production and the feasibility of a shift toward sustainable plant-based diets in the United States. Frontiers in Sustainability 19: 1–9. 10.3389/frsus.2022.841106
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Herreman, L., Nommensen, P., Pennings, B. and Laus, M.C., 2020. Comprehensive overview of the quality of plant-and animal-sourced proteins based on the digestible indispensable amino acid score. Food Science & Nutrition 8(10): 5379–5391. 10.1002/fsn3.1809
Hu, F.B., Otis, B.O. and McCarthy, G., 2019. Can plant-based meat alternatives be part of a healthy and sustainable diet? Jama 322(16): 1547–1548. 10.1001/jama.2019.13187
Islam, M., Huang, Y., Islam, M.S., Lei, N., Shan, L., Fan, B., Tong, L. and Wang, F., 2022. Effect of high-moisture extrusion on soy meat analog: study on its morphological and physiochemical properties. Italian Journal of Food Science 34(2): 9–20. 10.15586/ijfs.v34i2.2141
Jia, W., Curubeto, N., Rodríguez-Alonso, E., Keppler, J.K. and van der Goot, A.J., 2021. Rapeseed protein concentrate as a potential ingredient for meat analogues. Innovative Food Science & Emerging Technologies72: 102758. 10.1016/j.ifset.2021.102758
Kaleda, A., Talvistu, K., Tamm, M., Viirma, M., Rosend, J., Tanilas, K., Kriisa, M., Part, N. and Tammik, M.L., 2020. Impact of fermentation and phytase treatment of pea-oat protein blend on physicochemical, sensory, and nutritional properties of extruded meat analogs. Foods 9(8): 1059. 10.3390/foods9081059
Kyriakopoulou, K., Keppler, J.K. and van der Goot, A.J., 2021. Functionality of ingredients and additives in plant-based meat analogues. Foods 10(3): 600. 10.3390/foods10030600
Lie-Piang, A., Braconi, N., Boom, R.M. and van der Padt, A., 2021. Less refined ingredients have lower environmental impact–a life cycle assessment of protein-rich ingredients from oil-and starch-bearing crops. Journal of Cleaner Production 292: 126046. 10.1016/j.jclepro.2021.126046
Liu, J., Klebach, M., Visser, M. and Hofman, Z., 2019. Amino acid availability of a dairy and vegetable protein blend compared to single casein, whey, soy, and pea proteins: a double-blind, cross-over trial. Nutrients 11(11): 2613. 10.3390/nu11112613
Pasqualone, A., 2022. Balancing innovation and neophobia in the production of food for plant-based diets. Foods 11(12): 1702. 10.3390/foods11121702
Pleadin, J., Lesic, T., Kresic, G., Baric, R., Bogdanovic, T., Oraic, D., Vulić, A., Legac, A. and Zrncic, S., 2017. Nutritional quality of different fish species farmed in the Adriatic Sea. Italian Journal of Food Science 29(3), 537–549. 10.14674/IJFS-706
Reynaud, Y., Buffière, C., Cohade, B., Vauris, M., Liebermann, K., Hafnaoui, N., Lopez, M., Souchon, I., Dupont, D. and Rémond, D., 2021. True ileal amino acid digestibility and digestible indispensable amino acid scores (DIAASs) of plant-based protein foods. Food Chemistry 338: 128020. 10.1016/j.foodchem.2020.128020
Samard, S. and Ryu, G.H., 2019. Physicochemical and functional characteristics of plant protein-based meat analogs. Journal of Food Processing and Preservation43(10): e14123. 10.1111/jfpp.14123
Ulbricht, T.L.V. and Southgate, D.A.T., 1991. Coronary heart disease: seven dietary factors. The Lancet 338(8773): 985–992. 10.1016/0140-6736(91)91846-M
Velasco, J., Dobarganes, C. and Márquez-Ruiz, G., 2010. Oxidative rancidity in foods and food quality. In: Chemical deterioration and physical instability of food and beverages. Eds: Skibsted, L.H., Risbo, J., Andersen, M.L., Woodhead Publishing, Sawston, UK, pp. 3–32. 10.1533/9781845699260.1.3
Wickramasinghe, K., Breda, J., Berdzuli, N., Rippin, H., Farrand, C. and Halloran, A., 2021. The shift to plant-based diets: are we missing the point? Glob Food Security 29: 100530. 10.1016/j.gfs.2021.100530
Wu, G., 2016. Dietary protein intake and human health. Food & Function 7(3): 1251–1265. 10.1039/C5FO01530H
AOCS, 1993. Official methods and recommended practices of the American oil chemists’ society. 4th ed. AOCS Press, Champaign, IL.
Bohrer, B.M., 2019. An investigation of the formulation and nutritional composition of modern meat analogue products. Food Science and Human Wellness 8(4): 320–329. 10.1016/j.fshw.2019.11.006
Caporgno, M.P., Böcker, L., Müssner, C., Stirnemann, E., Haberkorn, I., Adelmann, H., Handschin, S., Windhab, E.J. and Mathys, A., 2020. Extruded meat analogues based on yellow, heterotrophically cultivated Auxenochlorella protothecoides microalgae. Innovative Food Science & Emerging Technologies 59: 102275. 10.1016/j.ifset.2019.102275
Capouchová, I., Kouřimská, L., Pazderů, K., Škvorová, P., Božik, M., Konvalina, P., Dvořák, P. and Dvořáček, V., 2021. Fatty acid profile of new oat cultivars grown via organic and conventional farming. Journal of Cereal Science98: 103180. 10.1016/j.jcs.2021.103180
De Angelis, D., Kaleda, A., Pasqualone, A., Vaikma, H., Tamm, M., Tammik, M.L., Squeo, G. and Summo, C., 2020. Physicochemical and sensorial evaluation of meat analogues produced from dry-fractionated pea and oat proteins. Foods 9(12): 1754. 10.3390/foods9121754
De Angelis, D., Pasqualone, A., Allegretta, I., Porfido, C., Terzano, R., Squeo, G. and Summo, C., 2021a. Antinutritional factors, mineral composition and functional properties of dry fractionated flours as influenced by the type of pulse. Heliyon 7(2): e06177. 10.1016/j.heliyon.2021.e06177
De Angelis, D., Pasqualone, A., Costantini, M., Ricciardi, L., Lotti, C., Pavan, S. and ummo, C., 2021b. Data on the proximate composition, bioactive compounds, physicochemical and functional properties of a collection of faba beans (Vicia faba L.) and lentils (Lens culinaris Medik.). Data in Brief 34: 106660. 10.1016/j.dib.2020.106660
De Angelis, D., Pasqualone, A., Manfredi, L., Allegretta, I., Terzano, R. and Summo, C., 2022. Dry fractionation as a promising technology to reuse the physically defected legume-based gluten-free pasta. International Journal of Food Science & Technology 57: 4816–4824. 10.1111/ijfs.15679
De Marchi, M., Costa, A., Pozza, M., Goi, A. and Manuelian, C.L., 2021. Detailed characterization of plant-based burgers. Scientific Reports 11(1): 1–9. 10.1038/s41598-021-81684-9
Dekkers, B.L., Boom, R.M. and van der Goot, A.J., 2018. Structuring processes for meat analogues. Trends in Food Science & Technology 81: 25–36. 10.1016/j.tifs.2018.08.011
Espinosa-Marrón, A., Adams, K., Sinno, L., Cantu-Aldana, A., Tamez, M., Marrero, A., Bhupathiraju, S.N. and Mattei, J., 2022. Environmental impact of animal-based food production and the feasibility of a shift toward sustainable plant-based diets in the United States. Frontiers in Sustainability 19: 1–9. 10.3389/frsus.2022.841106
FAO–Food and Agriculture Organization of the United Nations (Rome), 2013. Dietary protein quality evaluation in human nutrition: Report of an FAO Expert Consultation, 31 March–2 April, 2011, FAO, Auckland.
GFI – Good Food Institute, 2021. Record $5 billion invested in alt proteins in 2021, surging 60 percent since 2020. Available at: https://gfi.org/press/record-5-billion-invested-in-alt-proteins-in-2021/
González, N., Marquès, M., Nadal, M. and Domingo, J.L., 2020. Meat consumption: which are the current global risks? A review of recent (2010–2020) evidences. Food Research International 137: 109341. 10.1016/j.foodres.2020.109341
Gorissen, S.H., Crombag, J.J., Senden, J.M., Waterval, W.A., Bierau, J., Verdijk, L.B. and van Loon, L.J., 2018. Protein content and amino acid composition of commercially available plant-based protein isolates. Amino Acids 50(12): 1685–1695. 10.1007/s00726-018-2640-5
He, J., Liu, H., Balamurugan, S. and Shao, S., 2021. Fatty acids and volatile flavor compounds in commercial plant-based burgers. Journal of Food Science 86(2): 293–305. 10.1111/1750-3841.15594
Henderson, J.W. and Brooks, A., 2010. Improved amino acid methods using Agilent ZORBAX Eclipse Plus C18 columns for a variety of Agilent LC instrumentation and separation goals. Agilent Technologies, Inc. Centerville Rd Wilmington, USA, pp. 1–16.
Herreman, L., Nommensen, P., Pennings, B. and Laus, M.C., 2020. Comprehensive overview of the quality of plant-and animal-sourced proteins based on the digestible indispensable amino acid score. Food Science & Nutrition 8(10): 5379–5391. 10.1002/fsn3.1809
Hu, F.B., Otis, B.O. and McCarthy, G., 2019. Can plant-based meat alternatives be part of a healthy and sustainable diet? Jama 322(16): 1547–1548. 10.1001/jama.2019.13187
Islam, M., Huang, Y., Islam, M.S., Lei, N., Shan, L., Fan, B., Tong, L. and Wang, F., 2022. Effect of high-moisture extrusion on soy meat analog: study on its morphological and physiochemical properties. Italian Journal of Food Science 34(2): 9–20. 10.15586/ijfs.v34i2.2141
Jia, W., Curubeto, N., Rodríguez-Alonso, E., Keppler, J.K. and van der Goot, A.J., 2021. Rapeseed protein concentrate as a potential ingredient for meat analogues. Innovative Food Science & Emerging Technologies72: 102758. 10.1016/j.ifset.2021.102758
Kaleda, A., Talvistu, K., Tamm, M., Viirma, M., Rosend, J., Tanilas, K., Kriisa, M., Part, N. and Tammik, M.L., 2020. Impact of fermentation and phytase treatment of pea-oat protein blend on physicochemical, sensory, and nutritional properties of extruded meat analogs. Foods 9(8): 1059. 10.3390/foods9081059
Kyriakopoulou, K., Keppler, J.K. and van der Goot, A.J., 2021. Functionality of ingredients and additives in plant-based meat analogues. Foods 10(3): 600. 10.3390/foods10030600
Lie-Piang, A., Braconi, N., Boom, R.M. and van der Padt, A., 2021. Less refined ingredients have lower environmental impact–a life cycle assessment of protein-rich ingredients from oil-and starch-bearing crops. Journal of Cleaner Production 292: 126046. 10.1016/j.jclepro.2021.126046
Liu, J., Klebach, M., Visser, M. and Hofman, Z., 2019. Amino acid availability of a dairy and vegetable protein blend compared to single casein, whey, soy, and pea proteins: a double-blind, cross-over trial. Nutrients 11(11): 2613. 10.3390/nu11112613
Pasqualone, A., 2022. Balancing innovation and neophobia in the production of food for plant-based diets. Foods 11(12): 1702. 10.3390/foods11121702
Pleadin, J., Lesic, T., Kresic, G., Baric, R., Bogdanovic, T., Oraic, D., Vulić, A., Legac, A. and Zrncic, S., 2017. Nutritional quality of different fish species farmed in the Adriatic Sea. Italian Journal of Food Science 29(3), 537–549. 10.14674/IJFS-706
Reynaud, Y., Buffière, C., Cohade, B., Vauris, M., Liebermann, K., Hafnaoui, N., Lopez, M., Souchon, I., Dupont, D. and Rémond, D., 2021. True ileal amino acid digestibility and digestible indispensable amino acid scores (DIAASs) of plant-based protein foods. Food Chemistry 338: 128020. 10.1016/j.foodchem.2020.128020
Samard, S. and Ryu, G.H., 2019. Physicochemical and functional characteristics of plant protein-based meat analogs. Journal of Food Processing and Preservation43(10): e14123. 10.1111/jfpp.14123
Ulbricht, T.L.V. and Southgate, D.A.T., 1991. Coronary heart disease: seven dietary factors. The Lancet 338(8773): 985–992. 10.1016/0140-6736(91)91846-M
Velasco, J., Dobarganes, C. and Márquez-Ruiz, G., 2010. Oxidative rancidity in foods and food quality. In: Chemical deterioration and physical instability of food and beverages. Eds: Skibsted, L.H., Risbo, J., Andersen, M.L., Woodhead Publishing, Sawston, UK, pp. 3–32. 10.1533/9781845699260.1.3
Wickramasinghe, K., Breda, J., Berdzuli, N., Rippin, H., Farrand, C. and Halloran, A., 2021. The shift to plant-based diets: are we missing the point? Glob Food Security 29: 100530. 10.1016/j.gfs.2021.100530
Wu, G., 2016. Dietary protein intake and human health. Food & Function 7(3): 1251–1265. 10.1039/C5FO01530H
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Jan 11, 2022
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De Angelis, D., Pasqualone, A., Squeo, G., Caponio, F., & Summo, C. (2022). Amino acid and fatty acid compositions of texturized vegetable proteins: Composizione di proteine vegetali testurizzate. Italian Journal of Food Science, 35(1), 19-25. https://doi.org/10.15586/ijfs.v35i1.2265
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How to Cite
De Angelis, D., Pasqualone, A., Squeo, G., Caponio, F., & Summo, C. (2022). Amino acid and fatty acid compositions of texturized vegetable proteins: Composizione di proteine vegetali testurizzate. Italian Journal of Food Science, 35(1), 19-25. https://doi.org/10.15586/ijfs.v35i1.2265