Protein digestibility and bioactive potential of commercial plant-based meat analogues

Abstract

In this study, the effects of product characteristics of plant-based meat analogues (PBMA) on protein digestibility and potential bioactivity were determined using in vitro assays. Protein hydrolysates were generated through simulated gastrointestinal digestion of the PBMAs followed by testing for antioxidant and enzyme inhibition properties. The results showed that about 60% of PBMA proteins were distributed within 4–20 kDa range, while 60% of tempeh and 90% of tofu proteins were concentrated between 5 and 10 kDa. Tofu was the most digestible with about 60% degree of hydrolysis (DH). Pre-consumption cooking resulted in a 10% increase in the DH of PBMAs and tempeh, while antioxidant and enzyme inhibition properties of the protein hydrolysates remained mostly unchanged. This study demonstrates that heating conditions of PBMAs influence surface properties and in vitro protein digestibility without a negative impact on bioactive properties, while highlighting differences between traditional and novel products.