Amino acid and fatty acid compositions of texturized vegetable proteins Composizione di proteine vegetali testurizzate

Main Article Content

Davide De Angelis
Antonella Pasqualone
Giacomo Squeo
Francesco Caponio
Carmine Summo

Keywords

amino acid composition, dry fractionation, fatty acid composition, meat analogues, plant-based protein, protein concentrates

Abstract

Texturized proteins are the main ingredients of meat analogues. This paper evaluated the amino acid and the fatty acid compositions of texturized proteins produced by pea isolates, soy isolates, or dry-fractionated pea proteins, all combined with oat proteins. The nutritional composition was significantly affected by the protein sources. All the texturized proteins had a balanced amino acid profile, complying with the recommendations by FAO/WHO, except for the sulfur amino acids. The fatty acid profile showed the predominance of the polyunsaturated fraction, which was the highest in the dry-fractionated pea mixes. The trans-isomers’ content was lower than 0.5%.

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