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Nutritional and Toxicological Consequences of Food Processing pp 371–388Cite as

Digestibility of Processed Food Protein

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Part of the book series: Advances in Experimental Medicine and Biology ((AEMB,volume 289))

Abstract

An overview is given on the effects of food processing on the protein digestibility. Beneficial effects of food processing are primarily observed in a range of plant foods containing toxic substances and/or anti-nutrients (legumes, cereals, some seed food). Digestibilities improve by heating, soaking, germination and fermentation. These processing steps reduce the amount of active enoyme inhibitors through extraction, inactivation by heat or microorganisms, or by compositional modification through germination. Reduced protein digestibility is primarily associated with excessive heat, exemplified by the comparatively low digestibility of ready-to-eat breakfast cereals. Experiments with model systems indicate that some caution should be observed with the use of alkalis in food processing, and with products prone to the Maillard reaction.

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Authors and Affiliations

  1. Department of applied nutrition and food chemistry, Chemical Center, University of Lund, S-221 00, Lund, Sweden

    Rickard E. Öste

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  1. Rickard E. Öste
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  1. U.S. Department of Agriculture, Albany, California, USA

    Mendel Friedman

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© 1991 Springer Science+Business Media New York

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Öste, R.E. (1991). Digestibility of Processed Food Protein. In: Friedman, M. (eds) Nutritional and Toxicological Consequences of Food Processing. Advances in Experimental Medicine and Biology, vol 289. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-2626-5_27

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  • DOI: https://doi.org/10.1007/978-1-4899-2626-5_27

  • Publisher Name: Springer, Boston, MA

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