DOSP-VHR-003619 | Alternative protein sources for meat – from functionality to nutritional value

Due to societal, ecological, and health concerns, there is a current trend to, at least partly, replace animal protein in the diet with vegetable protein or other alternative protein sources.

Hereby, not only the consumption of ‘meat analogues’ or ‘meat substitutes’ is on the rise, but also the consumption of ‘hybrid meat products’ is gaining popularity.

The production of protein fractions that are suitable for use in meat analogues or hybrid meat products requires sequential processing steps.

The extent to which these respective processing steps affect the oxidative stability, nutrient concentration, and nutrient digestion/bio-accessibility has been poorly investigated so far.

SPECIFIC RESEARCH OBJECTIVE 1: Gain insight into the effects of different processing techniques of alternative protein sources on their techno-functional properties. More specifically, the impact of processing techniques on properties especially relevant for meat analogues and hybrid meat products will be investigated. These properties include thermal protein stability, protein solubility, water holding capacity, viscosity, and emulsifying and gelling properties. Additionally, the structuring of protein will be studied from the molecular, microstructural, and macrostructural levels.

SPECIFIC RESEARCH OBJECTIVE 2: Gain insight into the effects of different processing techniques of alternative protein sources on their nutritional quality. Specifically, the effect of processing techniques on the contents of essential nutrients (AAs, minerals, vitamins), and various ANFs will be investigated. It is now recognized that nutritional quality evaluation should extend beyond measuring compound concentrations only. The fate of nutrients within the digestive tract is of major importance. This work will simulate the digestive hydrolysis pattern of proteins during in vitro digestion. Furthermore, a comparison of the absorption of specific compounds into the bloodstream will be made between the consumption of 100% meat and various hybrid meat products using a pig model. The research will also look into the effect of processing on the allergenicity of pea protein.

SPECIFIC RESEARCH OBJECTIVE 3: Gain insight into the effects of different processing techniques of alternative protein sources on their oxidative stability. Initially, an UHPLC method for the analysis of specific protein oxidation products will be optimized. This optimized UHPLC method will be used to assess protein oxidative stability during processing of alternative protein sources and during simulated GI digestion, in addition to the more commonly described markers for protein oxidation (thiols, protein carbonyls).

SPECIFIC RESEARCH OBJECTIVE 4: Gain insight into how different processing techniques of alternative protein sources impact human health. Diet impacts human health through various pathways. This project will focus on the effects of alternative protein processing techniques on several aspects of intestinal health.