Food processing for the improvement of plant proteins digestibility.
Level 5 - mechanism / opinion, no new human data
Narrative review of food processing methods without systematic review methodology or new human data.
PubMed 31760758 · doi:10.1080/10408398.2019.1688249
What was done
This review examined the effects of various food processing methods—such as cooking, autoclaving, germination, microwaving, irradiation, spray-drying, freeze-drying, fermentation, extrusion, and emerging non-thermal technologies—on the inactivation of antinutritional factors (e.g., phytates, tannins, trypsin inhibitors, and lectins) and the digestibility of plant proteins.
What was found
The abstract provides no quantitative data or effect sizes. It qualitatively reports that cooking, autoclaving, germination, microwaving, irradiation, drying, fermentation, and extrusion enhanced plant protein quality, whereas the impact of emerging non-thermal technologies on protein digestibility requires further study.
Why it matters
Plant proteins typically have lower digestibility and bioavailability than animal proteins due to antinutritional factors; identifying processing techniques that reduce these factors is critical for improving plant-based protein alternatives.
Limits
The abstract contains no numerical metrics, search criteria, study counts, or specific experimental parameters. It does not differentiate between in vitro, animal, or human digestion models.
Cited by
- supports Plant-derived proteins contain anti-nutritional factors like fiber and phytates that can inhibit protein breakdown enzymes and reduce amino acid bioavailability.