Protein Nutritional Value Research Articles

Scientific facts on proteins when cooking

Protein is an essential part of food and makes a large contribution to the nutritional value of food. This paper evaluates protein by finding out the impact of different cooking methods on protein, and the influence of protein properties on the choice of cooking method. The results of this paper indicate that deep-frying maximizes the nutritional value of sturgeon. Cooking time and temperature have an impact on protein denaturation and nutritional value. Controlling heating time and temperature precisely can maximize retention of the color, flavor, and aroma of food. Using low-temperature vacuum cooking can reduce the loss of nutrients and moisture and also prevent secondary contamination. Different processes before cooking, such as basting, can not only increase the nutritional value but also enhance the flavor. The analysis can provide detailed information about the protein value and know what is the best way to cook sturgeon. It also provides a better understanding of the choice of cooking method and how to handle the food before cooking.

Impact of processing methods (dry-heating, autoclaving, and (microwave irradiation) on protein-related molecular structure spectral feature and protein nutritive value of cool-seasoned oat varieties in ruminant system in western Canada

The objectives of this study were to reveal the effects of heating method and variety on (1) protein molecular structure spectral features revealed by Attenuated Total Reflectance-Fourier transform infrared spectroscopy (ATR-FTIR), and (2) ruminant relevant protein chemical profiles, protein subfractions, rumen degradable protein (RDP), rumen undegradable protein (RUP), and intestinal protein digestibility using the Cornell Net Carbohydrate and Protein System (CNCPS) in oat varieties [CDC Nasser (feed-type oat) and CDC Seabiscuit (milling-type oat)]. Heating method included control (raw), dry heating (DH), moist heating (autoclaving, MH), and microwave irradiation (MIR). The dry matter (DM), crude protein (CP), and neutral detergent fiber (NDF) contents in CDC Nasser were 934, 107, and 252 g/kg DM, respectively; the contents of these nutrients in CDC Seabiscuit were 933, 110, and 268 g/kg DM, respectively. Heat processing significantly affected the total RDP (TRDP, P < 0.001), which was higher for DH than MIR and MH in CDC Nasser (5.46%, 5.01%, and 4.45%DM). Conversely, MIR had a higher value for TRDP than DH and MH in CDC Seabiscuit (5.32%, 5.24%, and 4.51%DM). The total RUP (TRUP) was higher for MH than MIR and DH in both varieties (P < 0.001). The intestinal digestible feed protein was similar between the varieties (P = 0.308); however, DH and MH reduced the value, while MIR increased it compared to the control (P = 0.010) for both varieties. The results from the ATR-FTIR analysis showed an interaction between varieties and heat processing in the protein secondary structures α-helix (P = 0.003), β-sheet (P = 0.031), and their ratio (P = 0.030). Moreover, in the multivariate analyses, no independent groups were observed between the raw and the three heat processing methods in the protein-related molecular structure of oats. In conclusion, heat processing altered the protein subfractions, the TRDP, and TRUP, affecting intestinal protein digestibility. The ATR-FTIR spectroscopy with univariate molecular analysis showed heat processing-induced molecular structure changes in the protein-related spectral profiles in CDC Nasser and CDC Seabiscuit.

TRANSITION TO THE FUTURE: MEAT ANALOGUES &amp; CULTURED MEAT

This paper is based on a review of the state of the art related to conventional meat replacing process for future food. This review is based on assessment of 73 articles published between 2001-2023 in order to find the main reason that led to the need to replace meat of animal origin with various meat analogues from different sources. Another objective of this study is the identification of protein sources and nutritional value of meat analogues because this issue led to the new research agendas and industrial challenges. The review of the most relevant studies on how to obtain meat analogues, such as for example extrusion for plant-based meat analogue, open research horizons in improving the sensory and textural properties of plant-based meat analogues. Consumer behaviour of replacing animal meat with meat analogues and cultured meats is not an easy task, requiring in-depth studies and research, and the risk and benefits analysis of plant-based meat analogues. As in any new product development process, this study has also revealed the results related to consumer attitude research regarding meat analogues.

Perancangan Mesin Pemipil Jagung Dengan Poros Gerigi Berpenggerak Gasoline Engine

Corn is the main food after rice, corn has the same nutritional value of protein, carbohydrates, and calories as rice. In everyday life, corn, in addition to being used as a food ingredient, can also be used as an industrial raw material and animal feed. But in the processing process, there are still difficulties if done manually because it takes a long time to shell corn kernels before being processed into corn-based foods. Therefore, a tool is needed to support the availability of corn quickly and support corn productivity. So, the author designed a corn sheller machine that can increase time efficiency. From the results of the design of the components used in the corn sheller machine, the diameter of the shaft used was at least 28 mm, the v-belt used was typed A with a length of 40 inches totaling 2 pieces, a drive pulley with a diameter of 2 inches, a pulley that was driven by 6 inches in diameter, the key used were 8mm x 7mm x 18mm, and used a gasoline engine with a power of 5.5 Hp. After the shelling test obtained capacity 360 kg per hour.

A review of alternative plant protein sources, their extraction, functional characterisation, application, nutritional value and pinch points to being the solution to sustainable food production

SummaryProteins from animal sources have for many centuries been used as the conventional food proteins in the food industry to produce a variety of food products. This is mainly attributed to their functional properties that range from foaming ability and stability to emulsification and gelation. However, animal husbandry has a greater impact on the environment compared to crop production. Thus, research on the potential use of plant‐based proteins, which could be more sustainable, cheaper and environmentally friendly has continued to be the focus of many academics and the food industry. Even though studies have been carried out to investigate the functional properties of plant‐based protein sources, there is still a need to understand the challenges that exist in the extraction and the functional characteristics of proteins from plant sources, which could be used as a more feasible exchange for animal‐based proteins. Therefore, this review aims to contribute to the existing knowledge on the extraction, characterisation and functional properties of plant‐based proteins. To this end, relevant literature was searched on several databases such as EBSCO HOST and Science Direct. Google Scholar was also used as a complementary search engine. Research that has addressed the extraction and functional characterisation of proteins from plant sources was critically evaluated and the findings are discussed herein. Additionally, the pinch points that exist in the use of plant‐based proteins as alternatives to animal proteins in food processing are highlighted in this review.

The evaluation of the nutritional quality of common wild edible fungi in Yunnan Province

There are huge resource reserves of wild edible fungi richer in their varieties in Yunnan Province which is located on plateau of low latitude and possesses unique various climate environments and bigger vegetative cover ratios. Moreover, nutrients and flavor substances in the same or various species of wild edible fungi differ greatly with the influence on different components from habitats and geographic areas. So, 5 common wild edible fungi were collected from different areas in Yunnan Province, and several findings were made from this research. Above all, through the evaluation of amino acids, these 5 fungi met the criteria for ideal protein by WHO/FAO, and the nutritional value of protein was ranked as matsutake>truffle>collybia albuminosa>bolete>chanterelle. Next, after the analysis of taste activity values, the ranking of taste was bolete>collybia albuminosa>truffle>matsutake>chanterelle. Subsequently, the ranking of characters was truffle>collybia albuminosa >bolete>matsutake>chanterelle through principal component analysis. Finally, truffle could be completely divided by Fisher discrimination analysis with a bigger difference from others, main in ash, protein, sugar, and polysaccharide, meanwhile, truffle and bolete could be completely divided by orthogonal projections to latent structures discrimination analysis, main in protein, crude fiber, fat, and amino acid. So, there was a more conspicuous difference in nutrients among fungi, through which nutrients combined with multivariate statistics analysis made possible the correct differentiation of small range categories in wild edible fungi, and the correct classification of small range of them could effectively be realized.

Amino Acids Content in Brassica napus L. and × Triticosecale Wittm. ex A. Camus on Soil Contaminated with Fluorine

The study was conducted to determine the influence of fluorine soil contamination (100, 200 and 300 mg kg−1 of soil) on the levels of exogenous amino acids (ExAAs) and endogenous amino acids (EnAAs) in the above-ground parts of winter oilseed rape and spring triticale grain. Fluorine soil contamination had a much more pronounced influence on the content of the tested amino acids in spring triticale grain than in the above-ground parts of winter oilseed rape. Soil contamination with fluorine had the greatest influence on leucine (Leu), arginine (Arg) and lysine (Lys), alanine (Ala), glycine (Gly) and glutamic acid (Glu), increasing their content, and on tyrosine (Tyr), methionine (Met) and aspartic acid (Asp), decreasing their concentration in the winter oilseed rape above-ground parts. Under the influence of fluorine soil contamination, an increase in the content of Arg, phenylalanine (Phe), histidine (His), Leu, Tyr, Gly, serine (Ser), Asp and especially, proline (Pro) and Glu, and a decrease in the level of Met and cysteine (Cys) in spring triticale grain have been confirmed. The highest fluorine contamination (300 mg kg−1 of soil) had the most favourable influence on the total amino acid content in the spring triticale. The lowest fluorine dose (100 mg kg−1 of soil) had the same effect in winter oilseed rape. Spring triticale protein had a higher nutritive value than that of winter oilseed rape. Fluorine soil contamination caused a gradual increase in the nutritive value of protein in spring triticale grain (in contrast to rape).

Development of a new type of curd mass using a vegetable protein-containing component

It is known that the nutritional value of proteins is primarily characterized by the composition of essential amino acids and is determined by their accessibility. Not just proteins are necessary for the good functioning of the human body, but a certain amount of essential amino acids. Since the lack or absence of any of them causes serious health problems. The problem of protein malnutrition is global for many reasons and to solve it, it’s necessary to study the prospects for the possible use of non-traditional sources of dietary protein, namely vegetable protein. Considering this, the article presents the results of studies conducted over several years, the objects of which were dairy and vegetable products and protein hydrolyzate from chickpea flour. At the same time, the possibility of its use as a filler of plant origin to improve the physicochemical and structural-mechanical properties of a new type of finished product was determined. The purpose of these studies is to develop a recipe and determine the technological stages of production of a new type of product of dairy and vegetable origin, which has a functional focus, in which vegetable products are used together with dairy components. It should be noted that when selecting components, preference is given to raw materials grown in the local region. When developing the recipe, the optimal amount of chickpea protein hydrolyzate to be added was determined, which makes it possible to give the finished product not only attractive commercial characteristics, which the modern consumer primarily pays attention to, but also to obtain such product properties that will help strengthen the immune system and the resistance of the human body to adverse conditions environment, what is especially important for the younger generation. When developing the technology of a new dairy-vegetable curd mass, the optimal modes of each technological operation and the stage at which it is most expedient to apply a vegetable component are determined. Launching the developed product into production, the manufacturer will not face the problem of the lack of the necessary equipment and its expensive acquisition, since the production organized according to the proposed technology is maximally adapted to the equipment available at enterprises engaged in the production of cottage cheese and curd products.

Shelf-Life Assessment of Bread Partially Substituted with Soy Protein Isolate

Partial substitution of flour with soy protein isolate in bread making increases the protein content and nutritional value of baked goods as it contains more lysine than wheat flour. However, changes in the bread recipe alter the pH and amino acid content of the baked good, and product assessment is required to determine whether the product is a non-time/temperature control for safety food. This study examines the effects of substituting high-gluten flour with 2–8% soy protein isolate on bread quality and on the shelf life of the bread using the microbiological challenge test. The results indicate that increased soy protein isolate substitution reduces the volume and specific volume of bread. Six percent soy protein isolate-fortified bread also had a poorer taste, and, therefore, the optimal substitution amount is 4%. Based on the yeast and mold growth during the storage period, the 4% soy protein isolate-fortified bread has a shelf life of four days, while the 2% soy protein isolate-fortified bread has a shelf life of five days. The microbiological challenge test results revealed that the substitution of flour with soy protein isolate is conducive to Staphylococcus aureus growth within the bread. To summarize, the optimal soy protein isolate substitution in bread is 4%, which offers a four-day shelf life at room temperature.

Effect of Enzymatic Pre-Treatment on Oat Flakes Protein Recovery and Properties

Oats are considered an exceptional source of high-quality protein. Protein isolation methods define their nutritional value and further applicability in food systems. The aim of this study was to recover the oat protein using a wet-fractioning method and investigate the protein functional properties and nutritional values among the processing streams. The oat protein was concentrated through enzymatic extraction, eliminating starch and non-starch polysaccharides (NSP), treating oat flakes with hydrolases, and reaching protein concentrations of up to about 86% in dry matter. The increased ionic strength from adding sodium chloride (NaCl) improved protein aggregation and resulted in increased protein recovery. Ionic changes improved protein recovery in provided methods by up to 24.8 % by weight. Amino acid (AA) profiles were determined in the obtained samples, and protein quality was compared with the required pattern of indispensable amino acids. Furthermore, functional properties of the oat protein, such as solubility, foamability, and liquid holding capacity, were investigated. The solubility of the oat protein was below 7 %; foamability averaged below 8%. The water and oil-holding reached a ratio of up to 3.0 and 2.1 for water and oil, respectively. Our findings suggest that oat protein could be a potential ingredient for food industries requiring a protein of high purity and nutritional value.

Inhibition of Iron Release from Donkey Spleen Ferritin through Malt-Derived Protein Z-Ferulic Acid Interactions.

Protein-small molecule interactions naturally occur in foodstuffs, which could improve the properties of protein and small molecules. Meanwhile, they might affect the bioavailability and nutritional value of proteins. Ferritin, as an iron-storage protein, has been a focus of research. However, the complexity of foodstuffs enables the interaction between ferritin and food components, especially polyphenols, which can induce iron release from ferritin. Thus, the application of ferritin in food is limited. Inspired by the natural-occurring, strong protein-polyphenol interactions in beer, to inhibit the iron release of ferritin, the malt-derived protein Z (PZ) was chosen to interact with ferulic acid (FA), an abundant reductant in malt, beer, and other foodstuffs. The analysis of the interaction between PZ and FA was carried out using fluorescence spectroscopy, the results of which suggest that one PZ molecule can bind with 22.11 ± 2.13 of FA, and the binding constant is (4.99 ± 2.13) × 105 M-1. In a molecular dynamics (MD) simulation, FA was found to be embedded in the internal hydrophobic pocket of PZ, where it formed hydrogen bonds with Val-389 and Tyr-234. As expected, compared to iron release induced by FA, the iron release from donkey spleen ferritin (DSF) induced by FA decreased by 86.20% in the presence of PZ. Meanwhile, based on the PZ-FA interaction, adding PZ in beer reduced iron release from DSF by 40.5% when DSF:PZ was 1:40 (molar ratio). This work will provide a novel method of inhibiting iron release from ferritin.

Development of Semi-Dried and Smoked Laminates from Pangasius Sp. and it’s Storage Stability under Vacuum Packaging

Fish is an easily digestible food with rich in protein content and nutritional value, but also a highly perishable product especially in hot climates and tropical areas. Many traditional curing practices are followed in order to preserve this perishable meat and also for value addition with minimum cost involvement. Since the traditional process of drying and smoking is associated with unhealthy conditions and poorquality product, it could be improved by adopting mechanical process. Pangasius fish, due to the high fat content and distinctive odour, are much less preferred by the consumer, thus offering lower prices. Therefore, value addition of this product would be a better option to use. In this study, semi dried laminates and smoked laminates has been developed through increases surface area to ensuring uniform drying and were improved the shelf life or oxidation of lipids could be controlled by vacuum packaging at ambient condition. The data showed that there was a no significant effect of moisture, SSP and rehydration capacity, between both products while protein, lipid, ash, NPN, TVBN, PV and TBA was significant effect between both products during storage period (84 days) at the p&lt;0.05 level. TPC content was found to exceed its acceptable limits after 8 weeks. The sensory data revealed that smoked laminates has acceptable limit for maximum 10-12 weeks and semi-dried one for 8 weeks.

Anti-Tumor Activity of the Water-Soluble Protein Extract of Tricholoma mongolicum (Agaricomycetes) in H22 Tumor-Bearing Mice and the Possible Underlying Mechanism.

Tricholoma mongolicum is a well-known edible and medicinal mushroom that is rich in protein, polysaccharides, and other nutrients and is found in China's Inner Mongolia region, which has a variety of pharmacological activities. In this study, the water-soluble protein extract of T. mongolicum (WPTM) were assessed. Further, the anti-tumor activity of the water-soluble protein extract of T. mongolicum (WPTM) in H22 tumor-bearing mice was investigated in this study. The H22 anti-tumor activity of T. mongolicum protein was studied. WPTM significantly improved interferon-γ, interleukin-2, interleukin-6, and tumor necrosis factor-α levels in serum cytokine, but decreased vascular endothelial growth factor (VEGF) levels. And WPTM treatment of H22 tumor tissues significantly increased the expression levels of BAX and caspase-3 but decreased those of Bcl-2 and VEGF in a dose-dependent manner. In summary, the findings indicate that T. mongolicum is a protein-rich edible and medicinal fungus that is a potential functional food for the prevention and treatment of liver cancer. T. mongolicum has a high protein content and nutritional value, as well as anti-tumor properties, and is expected to be widely developed.

Effect of Fermented Meat and Bone Meal–Soybean Meal Product on Growth Performance in Broilers

In this study, we screen the proteolytic activity of Bacillus species in meat and bone meal (MBM) and investigate the effects of fermented MBM–soybean meal products (FMSMPs) on the growth performance of broilers. In Trial 1, FMSMPs were fermented using four strains—Bacillus siamensis M3 (M3), B. velezensis M5 (M5), B. subtilis M6 (M6), and B. subtilis M20 (M20)—all of which presented more total peptides and higher degrees of hydrolysis (DH) than Bacillus subtilis var. natto N21 (N21). In Trial 2, 280 0-day-old Arbor Acres broilers, with equal numbers of both sexes, were randomly assigned into 5% fish meal (FM), MBM–soybean meal (MSM, as control), and N21, M3, M5, M6, and M20 FMSMP groups. The results demonstrated that the crude protein, total amino acids, alkaline protease, trichloroacetic acid–soluble nitrogen (TCA-SN), TCA-SN/total nitrogen, total peptides, DH, and free-hydroxyproline levels in the M6 group were greater than those in any other group (p &lt; 0.05). Furthermore, the weight gain in the M6 group was superior to that of the FM and MSM groups in 0–21 and 0–35-day-old broilers (p &lt; 0.05). In conclusion, B. subtilis M6 likely efficiently decomposes MSM to improve the protein properties and nutritional value of the product after fermentation. Supplementation with 5% FMSMP may promote weight gain in broilers.

Advancement in Genomics and Molecular Marker Technologies for Breeding of Faba Bean with Low Vicine-convicine Content: A Review

Faba bean (Vicia faba L.), is a popular legume crop due to its high protein content (22-38.2%), dietary fibre (12%), medicinal and nutritional values and environmental benefits. It is considered as an excellent source of protein, particularly in developing countries where people cannot afford to buy meat. It also has antioxidant, anti-inflammatory, antiviral, anticancer, anti-diabetic and anti-atherosclerotic effects. But the presence of some key anti-nutritional factors, such as vicine and convicine, tannins, phytic acid etc. restricts the potential utilization of this crop as food and feed. Vicine and convicine are the thermostable, glucosidic aminopyrimidine derivatives that accumulate in the cotyledons of faba bean during seed development and maturity and cause “Favism” or haemolytic anaemia upon consumption by individuals having deficiency of glucose 6-phosphate dehydrogenase enzyme. As globally millions of people are genetically predisposed to such condition, it is highly desirable to eliminate these compounds from faba bean without compromising yield and other quality characteristics. In this review, we have highlighted the recent advancement in the field of genomics and molecular marker technologies for an easy and efficient selection of faba bean with low vicine and convicine content and the strategies to deploy these efficient tools in the future molecular breeding programs in faba bean.

Potential implications of oxidative modification on dietary protein nutritional value: A review

During food processing and storage, proteins are sensitive to oxidative modification, changing the structural characteristics and functional properties. Recently, the impact of dietary protein oxidation on body health has drawn increasing attention. However, few reviews summarized and highlighted the impact of oxidative modification on the nutritional value of dietary proteins and related mechanisms. Therefore, this review seeks to give an updated discussion of the effects of oxidative modification on the structural characteristics and nutritional value of dietary proteins, and elucidate the interaction with gut microbiota, intestinal tissues, and organs. Additionally, the specific mechanisms related to pathological conditions are also characterized. Dietary protein oxidation during food processing and storage change protein structure, which further influences the in vitro digestion properties of proteins. In vivo research demonstrates that oxidized dietary proteins threaten body health via complicated pathways and affect the intestinal microenvironment via gut microbiota, metabolites, and intestinal morphology. This review highlights the influence of oxidative modification on the nutritional value of dietary proteins based on organs and the intestinal tract, and illustrates the necessity of appropriate experimental design for comprehensively exploring the health consequences of oxidized dietary proteins.

Substitution of Tempeh Flour with Beetroot Flour (Beta vulgaris L) in Cookies as Alternative High Protein Snack

Background: Tempeh is a fermented soybean product which high in protein, that beetroot also contains protein and antioxidant compounds. The substitution of tempeh flour and beetroot flour for the cookies can increase the protein nutritional value in cookies. Objectives: This research was to determine the nutrition value of the selected formulation cookies (F1) based on the result of acceptability test of cookies substitution with of tempeh flour and beetroot flour which compared with the SNI standard for supplementary feeding (MP-ASI biscuits). Methods: This is an experimental research with completely randomized design (CRD) with 2 treatment for cookies F1 (substitution of 0.09% tempeh flour and 10% beetroot flour) and cookies F0 (without substitution tempeh flour and beetroot flour). Parameter observed were the nutritional value of cookies are protein, carbohydrate, fat, fiber, water value, and ash value with 3 repetitions. The result of the analysis will be compared the SNI standard for MP-ASI biscuits. Results: From the results of the analysis of the nutrition value of the F1 cookies, that the protein value 12.19%, carbohydrate value 69.19%, fat value 22.73%, fiber value 11.15%, water value 2.96%, and the ash value 2.25% according to SNI requirements for MP-ASI biscuits with protein value of not less than 6 grams per 100 grams. There is a significant difference in protein nutrition value between F0 cookies and F1 cookies. Conclusions: Cookies F1 has protein value, water value, ash value according to SNI standard while charbohydrate and fat value exceeds SNI standard. One serving (2 pieces of cookies equivalent to 20 grams) can meet 9 - 16% of protein needs in toddler 1 - 5 years.

Протеиновая, энергетическая и минеральная питательность корма при разных технологических системах ведения пастбищ

The results of studies substantiating the possibility of maintaining the high quality of pasture forage during the 46-year use of grass stands are presented. The quality of the feed was assessed by protein and energy nutrition, as well as by the content of mineral elements in different technological systems of pasture management (technogenic — without fertilizers, integrated — against the background of P45K90, technogenic-mineral — against the backgrounds of N60–180P45K90–120, technogenic-organic — 10 and 20 tons of manure/ha once every 4 years). Experimental data were obtained on the quality of the feed in accordance with the technical requirements of GOST R 57482-2017 "Pasture feed", the indicators of which varied significantly depending on the pasture management system and different levels of fertilizer. The influence of weather conditions on the protein nutritional value of pasture forage by the cycles of use of herbage is substantiated using the example of 2016, which is characterized by a dry growing season.

Фракционный состав белка в зерне кукурузы

The article presents the results of a study on the fractional composition of protein in grain of 17 different varieties, hybrids and maize lines of the selection of the RosNIISK "Rossorgo" harvest of 2020. High-protein corn samples were identified. The maximum content was 13.58% in the early maturing line of RSC 3. A large amount of albumins (2.3%) was noted in the protein of corn grain of the Zuckerka variety with a simultaneously low index of the number of prolamins (1.67%). This variety has an advantageous combination of protein fractions within the nutritional value of protein. Along with the high protein content in the grain, high values of albumin and globulin fractions were recorded in the RSK 3 line. Keywords: CORN, GRAIN, VEGETABLE PROTEIN, PROTEIN FRACTIONS, NUTRITIONAL VALUE

Whey protein isolate–phytosterols nanoparticles: Preparation, characterization, and stabilized food-grade pickering emulsions

The preparation of whey protein isolate (WPI) particles by heat induction usually reduces both protein nutritional value and functionality. In this study, WPI and phytosterols (PSs) were used to prepare whey protein isolate–phytosterol (WPS) nanoparticles as stabilizers of oil-in-water Pickering emulsions, and the effects of PSs on the structure and function of the nanoparticles were studied. The results showed that the WPI and PSs combine through non-covalent bonding, which alters the nanoparticle structure and function. When the WPI/PSs mass ratio was 25:2, the nanoparticles (WPS-4) exhibited excellent interfacial wettability, emulsification stability, and antioxidant activity. The nanoparticles formed thick and dense interfacial films on the droplet surfaces to protect them, and the emulsion stabilized with the WPS-4 nanoparticles exhibited the best storage stability and oxidation stability. The emulsion can also reduce the digestion of lipids. These results provide a theoretical basis for the application of WPS nanoparticles.