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Effect of Fractionation and Processing Conditions on the Digestibility of Plant Proteins as Food Ingredients

Plant protein concentrates and isolates are used to produce alternatives to meat, dairy and eggs. Fractionation of ingredients and subsequent processing into food products modify the techno-functional and nutritional properties of proteins. The differences in composition and structure of plant prote...

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Principais autores: Andrea Rivera del Rio, Remko M. Boom, Anja E. M. Janssen
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2022-03-01
Serier:Foods
Fag:
plant protein digestibility
protein isolates
protein concentrates
alternative fractionation
heat treatment
protein modifications
Online adgang:https://www.mdpi.com/2304-8158/11/6/870
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