Influence processing on digestibility of plant proteins

Ruth Boachie's recent dissertation dives deep into the world of plant proteins, particularly the effects of processing conditions such as thermal treatments and their interaction with other food components. As the core of her research, she chose lentil and yellow pea proteins as model plant proteins. The choice of these legumes was not arbitrary; in fact, they are widely consumed and their proteins are rapidly gaining ground in food industries because of their potential benefits. 

The study results clearly show that the digestibility of these proteins can indeed be reduced by certain processing and interactions with other ingredients. Interestingly, proteins that are not digested may affect the gut microbiota, how satiated we feel after a meal, due to their ability to stimulate satiety hormones in the gut.  

A critical note to these findings is that the in vitro methods used have some limitations in terms of their relevance to actual physiological processes in our bodies. Nevertheless, these results offer valuable insights for the food industry. The research points to opportunities and challenges in implementing plant proteins in food products and provides a solid foundation for future innovations in the functional food market.

On Tuesday, Sept. 12, 2023, Ruth Boachie hopes to receive her doctorate from Wageningen University.

Source: Wageningen University