Amino acid and fatty acid compositions of texturized vegetable proteins

被引：5

作者：

De Angelis, Davide ^{[1
]}

Pasqualone, Antonella ^{[1
]}

Squeo, Giacomo ^{[1
]}

Caponio, Francesco ^{[1
]}

Summo, Carmine ^{[1
,2
]}

机构：

[1] Univ Bari Aldo Moro, Dept Soil Plant & Food Sci DISSPA, Bari, Italy

[2] Univ Bari Aldo Moro, Dept Soil Plant & Food Sci DISSPA, Via Amendola 165-A, I-70126 Bari, Italy

来源：

ITALIAN JOURNAL OF FOOD SCIENCE | 2023年 / 35卷 / 01期

关键词：

amino acid composition; dry fractionation; fatty acid composition; meat analogues; plant-based protein; protein concentrates; MEAT ANALOG;

D O I：

10.15586/ijfs.v35i1.2265

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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%.

引用

页码：19 / 25

页数：7

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