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Assessing the digestibility and estimated bioavailability/bioaccessibility of plant-based protein from soy, pea and faba bean ingredients.

Auer, Jaqueline (author)
Sveriges lantbruksuniversitet (SLU),Swedish University of Agricultural Sciences (SLU)
Alminger, Marie, 1957 (author)
Chalmers tekniska högskola,Chalmers University of Technology
Marinea, Marina, 1989 (author)
Chalmers tekniska högskola,Chalmers University of Technology
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Johansson, Mathias (author)
Sveriges lantbruksuniversitet (SLU),Swedish University of Agricultural Sciences (SLU)
Zamaratskaia, Galia (author)
Sveriges lantbruksuniversitet (SLU),Swedish University of Agricultural Sciences (SLU)
Högberg, Anders (author)
Langton, Maud, 1954 (author)
Sveriges lantbruksuniversitet (SLU),Swedish University of Agricultural Sciences (SLU)
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 (creator_code:org_t)
2024
2024
English.
In: LWT - Food Science and Technology. - 1096-1127 .- 0023-6438. ; 197
  • Journal article (peer-reviewed)
Abstract Subject headings
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  • Concerns have been raised about the nutritional adequacy of plant-based foods due to the presence of antinutrients and overall low protein digestibility. Therefore, this study characterizes the estimated bioavailability/bioaccessibility of iron and zinc and the protein digestibility of 11 commercially available plant-based ingredients to assess their potential in the future development of nutritious plant-based foods. The accessibility of iron and zinc was limited in all ingredients, with only faba bean isolate, pea isolate, faba bean concentrate and texturized pea containing accessible iron. Faba bean isolate was found to have the highest amount of accessible iron (67.4 mg/kg) whereas textured pea showed the lowest amount (0.5 mg/kg). The estimated bioavailability of iron and zinc, based on the calculated molar ratio of phytate, was low for all studied ingredients, with isolates showing the highest overall tendency for available iron and zinc. The amino acid composition data revealed limitations regarding valine and/or isoleucine in all protein concentrates and texturized proteins, soy isolate, and faba bean flour. In contrast, no significant differences were found in overall protein digestibility, suggesting that all tested raw materials, including faba bean, can be considered good protein sources.

Subject headings

LANTBRUKSVETENSKAPER  -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)
AGRICULTURAL SCIENCES  -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)
TEKNIK OCH TEKNOLOGIER  -- Annan teknik -- Livsmedelsteknik (hsv//swe)
ENGINEERING AND TECHNOLOGY  -- Other Engineering and Technologies -- Food Engineering (hsv//eng)
MEDICIN OCH HÄLSOVETENSKAP  -- Hälsovetenskap -- Näringslära (hsv//swe)
MEDICAL AND HEALTH SCIENCES  -- Health Sciences -- Nutrition and Dietetics (hsv//eng)

Keyword

INFOGEST
Phytate
Bioavailability
In vitro digestion
Antinutrients

Publication and Content Type

art (subject category)
ref (subject category)

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