Vegetable protein source

Emulsifying Properties of Selected Vegetable Protein Sources... 

Hurrell, R.F., Influence of vegetable protein sources on trace element and mineral bioavailability, J. Nutr., 133, 2973S-2977S, 2003. 

Other vegetable protein sources are occasionally mentioned as substitutes for soybeans. These have included cottonseed meal, peanut flour, Alaska pea, and rapeseed meal, to name just a few. Although they do contain 25-35% useful protein substance, they have never made significant inroads on soybean flour for wood-gluing applications on the basis of comparable performance. However, they can be used and are prepared for adhesive purposes in the same manner as soybean flour itself. 

Owing to EU legislation prohibiting the use in ruminant diets of animal-derived protein sources, which are generally high in undegradable protein, sources of rumi-nally protected vegetable protein sources have been developed. These sources have a... 

Pig and poultry diets based on cereals and vegetable protein sources are now routinely supplemented with L-lysine hydrochloride (supplying 780 g lysine/kg), dl-methionine and L-threonine. A diet for a finishing pig, which has to contain 10 g lysine/kg, required a combination of 750 g barley and 250 g soya bean meal/kg, and this mix has a crude protein content of 185 g/kg (see Appendix 2, Table A.2.2.2). With the inclusion of 2 g of lysine hydrochloride, the same lysine content can be achieved with a mix of 808 g barley and 190 g soya bean meal, and the protein content is reduced to 165 g/kg. Such reductions in crude protein content have maintained a balanced supply of amino acids and resulted in improved rates of liveweight gain and food conversion efficiency. It is important that the supplementary acids are not used excessively to satisfy the animal s requirements, since this may bring about an undersupply of other essential amino acids. 

In the 1940s, there was considerable uncertainty over how to categorise and name regenerated protein fibres. Researchers were experimenting with a variety of animal and vegetable protein sources to create a wool-like fibre... 

The increased interest in phytochemicals in animal diets has been spurred on by the reduction in and general market resistance to the use of in feed antibiotics, the removal of animal protein from diets, and thus the increased variety and inclusion levels of vegetable protein sources. Nevertheless, such effects may be the essential indicator of desirable properties, such as therapeutic potential, especially when the... 

The term "vegetable protein source or concentrate" applies to oilseeds and legumes, the oil-expressed/extracted meals and protein Isolates recovered by acid or alkali digestion and precipation. These materials normally originate from vegetable protein sources such as soybean meal, cotton seed meal, peanuts, peanut meal, etc. 

A wide range of animal and vegetable protein sources, such as milk casein, egg white, chicken feathers, fish albumen, collagen, gelatin, hair, hooves, horn, soy beans, com zein, peanuts, sunflower seeds, hemp seeds, castor oil seeds, were explored as the protein sources for manufactured protein fibers. Many produetion methods also were developed for converting these proteins into fibers, and most of them at least involved fom steps separation of protein, solnbiUzation of protein, fiber spinning, and insolubilization of protein. 

Parallel to the activities in the treatment of pernicious anemia were observations in the 1930s that most farm animals had a requirement for an unknown factor beyond the vitamins then known. The lack of this factor became apparent, eg, when chicks or pigs fed a diet with only vegetable protein evidenced slow growth rate and high mortahty. It became apparent that the requited factor, termed animal protein factor, was present in animal sources such as meat and tissue extracts, milk whey, and cow manure. Subsequent to its isolation, it was rapidly shown that vitamin B 2 is the same as animal protein factor. 

Soybean Protein Isolates. Soybean protein isolates, having a protein content of >90 wt%, are the only vegetable proteins that are widely used in imitation dairy products (1). Most isolates are derived from isoelectric precipitation, so that the soybean protein isolates have properties that are similar to those of casein. They are insoluble at thek isoelectric point, have a relatively high proportion of hydrophobic amino acid residues, and are calcium-sensitive. They differ from casein in that they are heat-denaturable and thus heat-labile. The proteins have relatively good nutritional properties and have been increasingly used as a principal source of protein. A main deterrent to use has been the beany flavor associated with the product. Use is expected to increase in part because of lower cost as compared to caseinates. There has been much research to develop improved soybean protein isolates. 

Interest in seed and vegetable proteins has been growing steadily over the past two decades because of the major role plant proteins play in both human and animal diets. Animal proteins are still acknowledged to have higher nutritional value than those from plant sources but for economic, health, or religious reasons,... 

The chapters in this book were carefully selected to complement the existing information on plant proteins by focusing on the A, B, C s applications in new and traditional foods, biological effects of all-vegetable protein diets on humans, and composition and chemistry of some lesser-known sources of protein... 

The maximum amounts of vegetable food protein flours that can be substituted in bread without affecting loaf volume and texture are 5-10% (depending upon the source), and 18-20% can be substituted in cookies without affecting spread and surface characteristics (26). The quantity of vegetable protein flour that can be accommodated in bread can be increased substantially by pre-toasting and by the use of approximately 1.5% sodium stearoyl 2-lactylate (28) and other emulsifiers. 

From a global view, plant protein sources (cereals, legumes, oilseeds, vegetables, fruits) have always been the primary source of dietary energy and protein for the majority of the world s population. In addition, in recent years, the use of vegetable protein products as sources of dietary protein, as supplements, and as extenders of more traditional animal protein sources has been increasing markedly in the developed countries. These factors are responsible for our interest in determining the effects of plant protein sources on the utilization of minerals in the human diet. 

A serious problem with some vegetables and particularly with fruit as a source of protein is the dilution of protein with carbohydrates so that an inordinate amount of calories must be consumed to obtain the needed amount of protein and amino acids for human growth. A survey of calories and protein content/100 g fresh weight of several different leaves, pods, seeds and tubers is shown in Table VIII. This indicates the desirability of certain leaves, pods and seeds over tubers, for example, as a protein source. 

Vegetarians need to be aware of the amino acids present in their diet, since most animal proteins contain amino acids approximately in proportion to those required by humans but this is not true for all vegetable proteins. This problem is particularly severe for those dependent on a single source of plant protein, for example corn or rice, as is frequently the case in poorer parts of the world. In general, legumes are low in methionine while cereals are low in lysine. Some strains of com now contain lysine, but the best advice to vegetarians is to include as wide a variety of plants as possible in their diet (Chapter 15). 

L-Leucine is easily extracted in quantity from almost any type of vegetable protein hyclrolyzates. Cystine is extracted from the human-hair hyclrolyzate. L-Histidine is obtainable from the blood of animals, but future yields may stem from fermentation inasmuch as some artificial mutants of bacteria have been discovered. Gelatin is the prime source of L-hydroxyproline,... 

Less Conventional Sources of Protein. In addition (o the traditional animal sources of protein already described and the very large amounts of vegetable protein derived from the soybean, other sources of protein on a large scale for the future are under intense study. Among these are (1) oilseed crops, such as rapeseed and cottonseed (2) leaf proteins (3) algae and (4) single-cell protein. 

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