Comparison of protein quality and digestibility between plant-based and meat-based burgers

Cutroneo, Sara; Prandi, Barbara; Faccini, Andrea; Pellegrini, Nicoletta; Sforza, Stefano; Tedeschi, Tullia

doi:10.1016/j.foodres.2023.113183

Cited by 14 publications

(14 citation statements)

References 40 publications

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“…The percentage of soluble proteins in the digestates is shown in Figure (panels A and B). For both steaks (panel A) and cured meats (panel B), as expected, the statistically highest (ρ < 0.05) content was found for the egg reference protein, which is used in these analyses as ref . In general, no significant differences attributable to the presence of animal or vegetable proteins were observed, even between products with the same protein base (animal or vegetable).…”

Section: Resultsmentioning

confidence: 99%

“…Total amino acid determination was performed as described in our previous work . Briefly, an acid hydrolysis in 6 N HCl at 110 °C for 23 h (using nor-leucine as internal standard) was carried out on 0.5 g of sample to determine all of the amino acids, except for the sulfur amino acids and tryptophan (very sensitive to acids).…”

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

“…Total amino acid determination was performed as described in our previous work. 18 Briefly, an acid hydrolysis in 6 N HCl at 110 °C for 23 h (using nor-leucine as internal standard) was carried out on 0.5 g of sample to determine all of the amino acids, except for the sulfur amino acids and tryptophan (very sensitive to acids). The sulfur amino acids were determined by subjecting 0.05 g of sample to a peroxidation (with performic acid) at 0 °C for 16 h and then proceeding with the acid hydrolysis.…”

Section: Proximate Analysismentioning

confidence: 99%

“…The determination of the intrinsic degree of hydrolysis (DH%) was performed on the cooked steak samples and cured meats extracted with buffer solution (4 M urea, 100 mM NH 4 HCO 3 , 5 mM DTT), as reported in our previous work. 18 The OPA method, as reported by Spellman et al, 21 was performed on the extracted samples properly diluted. The absorbance measurement was carried out at 340 nm using a JASCO B-530 UV−vis spectrophotometer (JASCO, Oklahoma City, Oklahoma).…”

Section: Proximate Analysismentioning

confidence: 99%

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Assessment of Protein Quality and Digestibility in Plant-Based Meat Analogues

Cutroneo,

Prandi,

Pellegrini

et al. 2024

J. Agric. Food Chem.

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In this first work, commercial steak-like (n = 3) and cured meat (n = 3) analogues with different legume and cereal formulations were studied and compared to their animal-based (n = 3) counterparts. Plant-based products showed lower protein content than meat controls but a good amino acidic profile even though the sum of essential amino acids of plant-cured meats does not fulfill the requirements set by the Food and Agriculture Organization for children. A comparable release of soluble proteins and peptides in the digestates after in vitro digestion was observed in meat analogues as meat products, whereas the digestibility of proteins was lower in plant-based steaks and higher in plant-based cured meats than their counterparts. The overall protein quality and digestibility of products are related to both the use of good blending of protein sources and processes applied to produce them. An adequate substitution of meat with its analogues depends mostly on the quality of raw materials used, which should be communicated to consumers.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Proximate Analysismentioning

confidence: 99%

Section: Proximate Analysismentioning

confidence: 99%

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