Protein quality in consumer products and diets

Simple item page
dc.check.date2026-07-31en
dc.check.infoAccess to this article is restricted until 12 months after publication by request of the publisheren
dc.contributor.authorShkembi, Blerinaen
dc.contributor.authorHuppertz, Thomen
dc.date.accessioned2025-08-18T15:32:00Z
dc.date.available2025-08-18T15:32:00Z
dc.date.issued2025-07-31en
dc.description.abstractAlthough dietary recommendations focus primarily on quantitative protein intake, protein quality is critical to consider as well. Large differences in dietary protein intake are observed globally, with diets dominated by plant protein sources typically being poorer in quality. This can be attributed to the less favorable amino acid composition and lower digestibility of plant proteins. The latter is related both to protein structure and to the presence of anti-nutritional compounds, such as trypsin inhibitors, tannins, and phytates in some products. Food processing can also notably affect protein quality. Glycation of lysine residues in proteins, resulting from the Maillard reaction with reducing carbohydrates, can significantly reduce protein quality, whereas processing-induced denaturation and aggregation of proteins can both improve and reduce protein quality. Processing-induced inactivation of trypsin inhibitors and removal of tannins and phytates can improve protein quality, but care should be taken that such processing does not cause negative impacts via, for example, protein glycation. Overall, dietary protein quality is an intricate balance that should be considered at a consumer product level, rather than the raw material or protein ingredient level. Consideration of dietary protein quality at a meal level is essential to account for the complementarity of protein sources.en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationShkembi, B. and Huppertz, T. (2025) 'Protein quality in consumer products and diets', in Preedy, V. R. (ed.) Protein Intake in Health and Disease, pp. 1-16. CRC Press. https://www.taylorfrancis.com/chapters/edit/10.1201/b23328-1/protein-quality-consumer-products-diets-blerina-shkembi-thom-huppertzen
dc.identifier.doi10.1201/b23328-1en
dc.identifier.endpage16en
dc.identifier.isbn9781003383116en
dc.identifier.startpage1en
dc.identifier.urihttps://hdl.handle.net/10468/17789
dc.language.isoenen
dc.publisherCRC Pressen
dc.relation.ispartofProtein Intake in Health and Diseaseen
dc.rights© 2025, Taylor & Francis Group, LLC. This is an Accepted Manuscript of a chapter published by CRC Press in Preedy, V. R. (ed.) Protein Intake in Health and Disease, available online: https://doi.org/10.1201/b23328-1en
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectProtein qualityen
dc.subjectPlant proteinsen
dc.subjectDietary protein qualityen
dc.subjectProcessing-induced denaturation and aggregation of proteinsen
dc.subjectTrypsin inhibitorsen
dc.subjectTanninsen
dc.subjectPhytatesen
dc.titleProtein quality in consumer products and dietsen
dc.typeBook chapteren
dc.typebook-chapteren
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
Protein Quality in Consumer Products and Diets_Final_TH19092023.pdf
Size:
598.87 KB
Format:
Adobe Portable Document Format
Description:
Accepted Version
Download
License bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
license.txt
Size:
2.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Food and Nutritional Sciences - Book Chapters