Alternative protein sources for meat – from functionality to nutritional value
Due to societal, ecological and health concerns, there is a current trend to, at least partly, replace animal protein in the diet with vegetable protein or other alternative protein sources. Hereby, not only the consumption of ‘meat analogues’ or ‘meat substitutes’is on the rise, but also the consumption of ‘hybrid meat products’is gaining popularity. The production of proteinfractions that are suitable for use in meat analogues or hybrid meat productsrequires sequential processing steps. The extent to which these respective processing steps affect the oxidative stability, nutrientconcentration and nutrient digestion/bio-accessibilityhas been poorly investigated so far.
Resultaten
SPECIFIC RESEARCH OBJECTIVE 1: gain insight into the effects ofdifferent processing techniques of alternative protein sources on theirtechno-functional properties.More specifically, the impact of processing techniques on properties especially relevant for meat analogues and hybrid meat products will be investigated; thermal protein stability, proteinsolubility, water holding capacity, viscosity, and emulsifying andgelling properties. In addition, the structuring of protein will be studied from the molecular, over microstructural up to macrostructural level.SPECIFIC RESEARCH OBJECTIVE 2: gain insight into the effects ofdifferent processing techniques of alternative protein sources on theirnutritional quality. More specifically, the effect of processing techniques on the contents of essential nutrients(AAs, minerals, vitamins), and various ANFswill be investigated. Today, it is known that nutritional qualityevaluation should go beyond measuringcompound concentrations only. Also,thefateof nutrients within the digestive tract is of major importance. In this work, the digestivehydrolysispatternof proteins during in vitrodigestionwill besimulated.Since meat is an excellent source of various B-vitamins and minerals (Fe, Zn, Se, P), comparisonofthe absorptionof these specific compounds into the bloodstreamwill be made, following consumption of 100% meat versus various hybrid meat products using a pigmodel.In addition, the effect of processing on allergenicity of pea proteinwill be investigated.SPECIFIC RESEARCH OBJECTIVE 3: gain insight into the effects of different processing techniques of alternative protein sources ontheiroxidative stability. Initially, an UHPLCmethodfor the analysis of specific protein oxidation products will be optimized. By using this optimized UHPLC-method, in addition to more commonly describedmarkers for protein oxidation(thiols, protein carbonyls), protein oxidative stability will be assessed during processingof alternative protein sources as well as during simulated GI(GI) digestion. SPECIFIC RESEARCH OBJECTIVE 4: gain insight into how different processing techniques of alternative protein sources impacthuman health. Diet impacts humanhealth through many different pathways. This projectwill focus on the effects of alternative protein processing techniques on severalaspects of intestinal health.
Promotor
Sabine Van Miert
Onderzoeker
Geert Verheyen,Sarah Goossens,Isabelle Noyens,Carmen ter Heide
Thomas More Hogeschool
01/01/2022 - 31/12/2025
Centrale contactpersoon
