Skip to main content
SLU:s publikationsdatabas (SLUpub)

Sammanfattning

The increasing demand for plant-based food reflects growing concerns about environmental sustainability and public health. Compared to animal-based products, foods made from plant proteins typically have a lower protein quality and reduced bioavailability of minerals (e.g., iron and zinc). This is due to the presence of antinutritional factors (e.g., phytate) and structural features that affect nutrient release and uptake in the body.This thesis investigates how various processing methods influence the structure, breakdown, and nutrient release of plant-based protein sources, focusing on soy, faba bean, yellow pea, and grey pea. Static in vitro digestion was used to simulate the nutrient release in the gastrointestinal tract, combined with cell uptake studies to evaluate protein quality and mineral bioavailability.The results showed that processing methods such as fermentation, protein coagulation, and enzymatic crosslinking significantly influence protein breakdown and nutrient uptake by altering the food structure and matrix. Fermentation reduced the phytate content in tempeh, thereby enhancing mineral bioavailability. Protein coagulation markedly increased protein hydrolysis, likely due to the lower fibre content and porous gel structure. In contrast, emulsion gels made from pea protein, which contain higher fibre and possess a stronger gel network, limit enzymatic access and reduce protein breakdown.The findings indicate a risk of reduced nutritional value of the protein sources evaluated in the thesis due to the presence of phytate and the overall structural complexity. However, the results also highlight the potential of targeted food processing strategies to enhance the nutritional quality of plant-based foods.

Nyckelord

Mineral bioavailability; Food structure; Phytate; Faba bean; Pea; Soy; Iron uptake

Publicerad i

Acta Universitatis Agriculturae Sueciae
2025, nummer: 2025:48
Utgivare: Swedish University of Agricultural Sciences

SLU författare

UKÄ forskningsämne

Livsmedelsvetenskap

Publikationens identifierare

  • DOI: https://doi.org/10.54612/a.o4s13ntftu
  • ISBN: 978-91-8046-483-3
  • eISBN: 978-91-8046-533-5

Permanent länk till denna sida (URI)

https://res.slu.se/id/publ/132988