Protein Digestibility of Cereal Products

Abstract

Protein digestibility is currently a hot research topic and is of big interest to the food industry. Different scoring methods have been developed to describe protein quality. Cereal protein scores are typically low due to a suboptimal amino acid profile and low protein digestibility. Protein digestibility is a result of both external and internal factors. Examples of external factors are physical inaccessibility due to entrapment in e.g., intact cell structures and the presence of antinutritional factors. The main internal factors are the amino acid sequence of the proteins and protein folding and crosslinking. Processing of food is generally designed to increase the overall digestibility through affecting these external and internal factors. However, with proteins, processing may eventually also lead to a decrease in digestibility. In this review, protein digestion and digestibility are discussed with emphasis on the proteins of (pseudo)cereals.

Got Mylk? The Emerging Role of Australian Plant-Based Milk Alternatives as A Cow’s Milk Substitute

“…Such an approach allows retinols and carotenoids to be solubilised in the same manner as they occur in the dairy lipid fraction [57]. Proteins are generally lower in plant-based milks, with crude nuts, seeds, grains and legumes, and possess limiting amino acid profiles, as well as restricted digestibility [118,119]. This can be ameliorated by complementing plant protein varieties to achieve a balanced amino acid profile [120], attempts of which we observed in the 'mixed' category of our study.…”

Fermented Cereal-based Products: Nutritional Aspects, Possible Impact on Gut Microbiota and Health Implications

“…Protein digestibility depends on the protein structure and the presence of antinutrient factors (protease inhibitors, phytases) that bind with them as well as other parameters such as pH, temperature, and ionic strength, all of which are directly related to proteolytic activities. Fermentation may affect these factors and parameters and thereby contribute to a more effective digestibility of plant proteins [23]. Proteins need to be broken down to amino acids or even small peptides to enter the human bloodstream after their absorption by the enterocytes of the small intestine, otherwise they reach the large intestine where they are fermented by the gut microorganisms, giving rise to the formation of amines and short-chain fatty acids.…”

Snack Bar Made From Sorghum and Beans With Addition of Red Palm Oil as Supplementary Food for Pregnant Women With Chronic Energy Deficiency

“…Animal protein are high quality protein because contain complete essential amino acid and its form near to amino acid which needed by body to maintain growth nad metabolic process in human body. Meanwhile plant based protein from nuts contain suboptimal essential amino acid (Joye, 2019). Other internal factor which can affect protein digestability is folded and agregation protein which can blocking entrance to peptide chain so that it can slowing hydrolisis process Beside that, cross bond in and between single protein can decrease protein digestability (Joye, 2019).…”

“…Based on Joye (2019), heating process can aff ect protein digestability by causing protein denaturation and continued with aggregation. Other external factor can aff ect protein digestability is anti nutrition content in sorghum, redbean, and black soybean like tannin, phytate, and dan protease inhibitor which can compete with peptidase and nonactivate peptidase (Duodu et al, 2003;Chaudhary and Sharma, 2013;Yang et al, 2014;Joye, 2019). F4 can be claimed as high fiber.…”