Protein blends and extrusion processing to improve the nutritional quality of plant proteins
Patrícia Duque‐Estrada, Kate Hardiman, Astrid Bøgebjerg Dam, Nadia Dodge, Margit Dall Aaslyng, Iben Lykke Petersen
Abstract
protein digestibility (IVPD) of TVPs, whereas no significant effect was shown for the snacks. According to the molecular weight distribution, TVPs presented protein aggregation. The results suggest that the positive effect of decreased TIA on IVPD is partially counteracted by the formation of aggregates during extrusion which restricts enzyme accessibility. After extrusion, all snacks retained a balanced amino acid score whereas a small loss of methionine + cysteine was observed in the TVPs, resulting in a small reduction in IAA content. Thus, extrusion has the potential to improve the nutritional quality of TVPs by reducing TIA and increasing protein digestibility.