Most products fortified with probiotics and proteins are made from dairy products. However, consumer demand for vegetable proteins is increasing. The nutritional value of these proteins must therefore be improved to be comparable to that of animal proteins.
A team led by Professor Monique Lacroix from the French National Institute for Scientific Research (INRS) has shown that the fermentation of drinks enriched with pea and rice proteins gives the same quality of proteins as casein, an animal protein present in Milk. The results were published in the Food Science Journal.
Increase protein intake
The use of vegetable proteins poses certain challenges. On the one hand, plant proteins are deficient in certain essential amino acids necessary for the proper functioning of the body. Since the body itself does not produce these amino acids, they must come from food. The combination of pea and rice proteins made it possible to counterbalance the deficiencies in essential amino acids by complementarity.
That said, plant proteins are also harder to digest. “They are often insoluble in water and in globular form. This means that our digestive enzymes have a harder time breaking them down. Animal proteins, on the other hand, usually take the form of elongated fibers which are easily processed by the enzymes. digestives, “said Professor Lacroix.
But when pea and rice proteins are added before the fermentation step during the production of a fermented drink, they can be predigested by lactic acid bacteria (BL). This allows the production of peptides (fragments of proteins) resulting from the degradation of proteins during fermentation, thus facilitating their absorption during digestion.
The study, carried out in collaboration with Bio-K +, used a specific formulation containing the bacteria Lactobacillus acidophilus CL1285, L. casei LBC80R and L. rhamnosus CLR2. These LABs, whose probiotic functions have been scientifically proven and authorized by Health Canada, were used in this study to produce the fermented drink enriched with pea and rice proteins.
Source of the story:
Material provided by National Institute for Scientific Research – INRS. Original written by Audrey-Maude Vézina. Note: Content can be changed for style and length.