Nutritional Components and Digestibility Profiles of Some Potential Plant-Based Protein Sources.

IF 4.7 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Foods Pub Date : 2025-05-16 DOI:10.3390/foods14101769

Paul Ndubuisi Anyiam, Suphat Phongthai, Samart Sai-Ut, Passakorn Kingwascharapong, Young Hoon Jung, Wanli Zhang, Saroat Rawdkuen

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引用次数: 0

Abstract

Background: The dominance of soybeans as the primary plant protein source has hindered the exploration of potential sources, limiting dietary diversity and innovation.

Objective/methods: This study evaluated six plant protein sources-mung bean (MB), bambara bean (BN), jack bean (JB), sesame seed (SS), moringa seed (MS), and rice bran (RB)-compared to soybean (SB) for their chemical composition and biological qualities using standard methods.

Results: Protein composition (14.98-30.29 g/100 g), fiber (2.90-8.18 g/100 g), and fat (5.19-33.30 g/100 g) varied across plants. Bulk density (0.49-0.74 g/mL), swelling capacity (0.25-0.55%), and yellowness (13.07-38.76) were comparable to SB. Electropherograms showed major protein bands at 20, 48, 75, and 100 kDa across plant proteins under non-reducing conditions. Phytate levels were highest in RB, while MS showed lower tannic acid composition (6.64 mg/100 g) compared to SB. Protein solubility (24.64-45.65%) increased with pH, while in vitro protein digestibility (74.86-87.64%) varied and was slightly below SB (91.07%); however, a similar pattern of protein digestion was observed under no reducing condition. MS and BN contained 31.17% and 42.47% of total essential amino acids with PDCAAS values of 41.42% and 58.46%, respectively.

Conclusions: Overall, MS and BN exhibited superior potential as sustainable protein sources, showing properties comparable to soybean.

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一些潜在植物性蛋白质来源的营养成分和消化率特征。

背景：大豆作为主要植物蛋白来源的优势地位阻碍了潜在来源的探索，限制了膳食多样性和创新。目的/方法：采用标准方法对绿豆（MB）、竹豆（BN）、豆角豆（JB）、芝麻（SS）、辣木籽（MS）和米糠（RB） 6种植物蛋白源与大豆（SB）的化学成分和生物学特性进行了比较。结果：不同植物的蛋白质组成（14.98-30.29 g/100 g）、纤维（2.90-8.18 g/100 g）和脂肪（5.19-33.30 g/100 g）各不相同。堆积密度（0.49-0.74 g/mL）、溶胀量（0.25-0.55%）和黄度（13.07-38.76）与SB相当。电泳图显示非还原条件下植物蛋白在20、48、75和100 kDa处的主要蛋白带。植酸含量以RB最高，单宁酸含量为6.64 mg/100 g， MS较SB低。蛋白质溶解度（24.64 ~ 45.65%）随pH升高而升高，体外蛋白质消化率（74.86 ~ 87.64%）随pH变化而变化，略低于SB (91.07%)；然而，在无还原条件下观察到类似的蛋白质消化模式。MS和BN的必需氨基酸含量分别为31.17%和42.47%，PDCAAS值分别为41.42%和58.46%。结论：总的来说，MS和BN具有与大豆相当的特性，具有作为可持续蛋白质来源的优越潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Foods Immunology and Microbiology-Microbiology

CiteScore

7.40

自引率

15.40%

发文量

3516

审稿时长

15.83 days

期刊介绍： Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal: manuscripts regarding research proposals and research ideas will be particularly welcomed electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds