Plant-based protein is not as easily absorbed as meat
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Plant-based protein is not as easily absorbed as meat
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Plant-based protein is not as easily absorbed as meat.
Plant-based meats are becoming more and more popular these days. While the raw material is protein-rich plants such as soybeans.
A recent study published in the American Chemical Society’s Journal of Agricultural and Food Chemistry shows that the protein of these plant-based meats is not as readily absorbed by cells as meat.
The plants are dried to a powder and mixed with spices to simulate the look and texture of real meat, then the composition is heated, moistened and passed through an extruder.
Because the plants used to make them are high in protein and low in unhealthy fats, these products are generally considered healthier than animal meat.
However, laboratory tests have shown that alternative proteins are less able to break down into peptides than meat proteins.
The researchers created a model meat substitute made from soy and wheat gluten through an extrusion process.
When cut, there are long fibrous fragments inside, like chicken. The cooked substitute and chicken are then shredded and broken down with enzymes that humans use to digest food.
In vitro tests have shown that meat-replacement peptides are not as water-soluble as chicken, and they also cannot be absorbed by human cells.
Armed with this new understanding, the researchers say the next step is to identify other ingredients that help improve the absorption of peptides in plant-based meat substitutes.
Plant-based protein is not as easily absorbed as meat
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