In vitro digestibility of plant proteins: strategies for improvement and health implications

KAMİLOĞLU BEŞTEPE S., Tomaş M., Özkan G., Ozdal T., Çapanoğlu Güven E.

Current Opinion in Food Science, cilt.57, 2024 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Derleme
  • Cilt numarası: 57
  • Basım Tarihi: 2024
  • Doi Numarası: 10.1016/j.cofs.2024.101148
  • Dergi Adı: Current Opinion in Food Science
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Food Science & Technology Abstracts
  • Bursa Uludağ Üniversitesi Adresli: Evet

Özet

Plant proteins (PP) are gaining growing global attention, driven by increased consumer awareness on the importance of healthy nutrition, concerns for animal welfare, and emphasis on understanding environmental impacts. Digestibility of PP directly affects their nutritional value and health effects. Previous research has shown that the digestibility of PP can be improved by (i) conventional and emerging food processing technologies, including thermal treatment, fermentation, high-pressure processing, pulsed electric field, cold plasma, and ultrasonication, (ii) chemical methods involving enzymatic hydrolysis and use of polyphenols and other agents to form complexes, and (iii) food formulation/matrix. Overall, the selection of a proper protein source, food processing or chemical technology, and food formulation can be used to improve the digestibility of PP.