Replacement of animal proteins in food: How to take advantage of nutritional and gelling properties of alternative protein sources
| Autor: | Camille Michon, Anne-Flore Monnet, Charlotte Floret, Stéphane Walrand, Valerie Micard |
|---|---|
| Přispěvatelé: | Paris-Saclay Food and Bioproduct Engineering (SayFood), AgroParisTech-Université Paris-Saclay-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Unité de Nutrition Humaine (UNH), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Université Clermont Auvergne (UCA), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Université de Montpellier (UM)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Institut Agro - Montpellier SupAgro, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro) |
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
030309 nutrition & dietetics
gelation formulation Biology Industrial and Manufacturing Engineering Alternative protein 03 medical and health sciences 0404 agricultural biotechnology Animal proteins Scientific database Food formulation 2. Zero hunger 0303 health sciences business.industry 04 agricultural and veterinary sciences General Medicine 040401 food science essential amino acids Biotechnology Dietary protein nutrition Food processing business diet Protein concentration [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition Food Science |
| Zdroj: | Critical Reviews in Food Science and Nutrition Critical Reviews in Food Science and Nutrition, Taylor & Francis, In press, pp.1-27. ⟨10.1080/10408398.2021.1956426⟩ Critical Reviews in Food Science and Nutrition, In press, pp.1-27. ⟨10.1080/10408398.2021.1956426⟩ |
| ISSN: | 1040-8398 |
| Popis: | International audience; Given the growing world population, there is a need to balance animal and vegetable sources of dietary protein and to limit overall protein resources, and food formulation has to consider alternative protein sources as a way to meet human requirements. The protein concentration, essential amino acids (EAA) of all protein sources were analyzed with respect to human needs along with additional macronutrients of nutritional and energy interest (i.e. carbohydrates and lipids). New indexes are proposed to classify the alternative protein sources considering their EAA balance and how it may change during food processing. A global overview of all protein sources is provided including the quantity of food and associated caloric intakes required to fulfill our daily protein needs. As texture is a key parameter in food formulation, and is often influenced by protein gelation, we conducted an exhaustive review of the literature in a large scientific database on the ability of proteins from all sources to go through the sol-gel transition with the corresponding physical-chemical conditions. Traditional and innovative recipes are discussed and some improvement are proposed in terms of their ability to fulfill human needs for EAA and food and caloric intakes. |
| Databáze: | OpenAIRE |
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