Protein digestibility and techno-functional performance of milk-alternative prototypes based on combinations of lentil and cereal protein

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dc.check.date2025-11-27en
dc.check.infoAccess to this article is restricted until 12 months after publication by request of the publisheren
dc.contributor.authorBoeck, Theresaen
dc.contributor.authorNyhan, Lauraen
dc.contributor.authorZannini, Emanueleen
dc.contributor.authorArendt, Elke K.en
dc.contributor.funderHorizon 2020en
dc.date.accessioned2024-12-05T13:40:24Z
dc.date.available2024-12-05T13:40:24Z
dc.date.issued2024en
dc.description.abstractLentil protein isolate was combined with proteins from oat, rice, brewer's spent grain (BSGP) and wheat to achieve plant-based milk alternatives (PBMA) with improved protein quality and functionality. Due to the complementary amino acid (AA) profile of pulse protein which is high in lysine, and cereal protein which is high in sulphur amino acids, their combination at an optimised ratio resulted in a protein blend with a significantly improved indispensable amino acid score (IAAS) compared to the single ingredients. All protein combinations with lentil except for wheat resulted in a full IAAS for adults. The in vitro protein digestibility was assessed using the static INFOGEST digestion model to calculate the proxy in vitro DIAAS (PIVDIAAS) of the emulsions. Techno-functional properties such as particle size, rheological behaviour and physical stability were investigated. The PIVDIAAS of the combined protein emulsions was found to be 0.72, 0.78, 0.83, 0.98 for lentil + wheat, lentil + oat, lentil + BSGP and lentil + rice emulsions, respectively, compared to 0.48, 0.25, 0.5, 0.67 and 0.81 determined for the emulsions based on lentil, wheat, oat, BSGP and rice alone, respectively. The emulsions based on the combination of lentil and cereal protein also showed improved physical stability regarding sedimentation and creaming, and a higher whiteness index of the emulsions. It could be shown that the combination of lentil and cereal protein is a promising strategy to achieve PBMAs with improved protein quality and techno-functionalityen
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationBoeck, T., Nyhan, L., Zannini, E. and Arendt, E.K. (2024) ‘Protein digestibility and techno-functional performance of milk-alternative prototypes based on combinations of lentil and cereal protein’, Food & Function (34pp). https://doi.org/10.1039/D4FO04103Hen
dc.identifier.doihttps://doi.org/10.1039/D4FO04103Hen
dc.identifier.eissn2042-650Xen
dc.identifier.endpage34en
dc.identifier.issn2042-6496en
dc.identifier.journaltitleFood & Functionen
dc.identifier.startpage1en
dc.identifier.urihttps://hdl.handle.net/10468/16711
dc.language.isoenen
dc.publisherRoyal Society of Chemistryen
dc.relation.projectinfo:eu-repo/grantAgreement/EC/H2020::IA/862957/EU/Smart Protein for a Changing World. Future-proof alternative terrestrial protein sources for human nutrition encouraging environment regeneration, processing feasibility and consumer trust and accepta/SMART PROTEINen
dc.rights© 2024, Royal Society of Chemistry. This is the Accepted Manuscript version of a published work that appeared in final form in Food & Function. The published version is available at: https://doi.org/10.1039/D4FO04103Hen
dc.subjectBSGPen
dc.subjectPBMAen
dc.subjectINFOGEST digestion modelen
dc.subjectTechno-functional propertiesen
dc.subjectIn vitro protein digestibilityen
dc.titleProtein digestibility and techno-functional performance of milk-alternative prototypes based on combinations of lentil and cereal proteinen
dc.typeArticle (peer-reviewed)en
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