Digestibility and bioavailability of plant-based proteins intended for use in meat analogues: A review


“Hemp seed protein (25–30% of the seed) has a high digestibility and a good essential amino acid profile, which makes it a promising candidate for meat analogue applications. Typically, it is used as a defatted hemp seed protein meal (HPM) containing around 44% protein or a hemp seed protein isolate (HPI) containing around 84% protein. The extraction and isolation methods used affect the functional properties of HPM and HPI. Comparing the amino acid composition of HPI and HPM showed a higher Arg/Lys ratio of HPI. The good functional attributes of hemp proteins make them appropriate substitutes for soy proteins in meat analogues produced by high moisture extrusion (Kyriakopoulou et al., 2021; Malomo, He, & Aluko, 2014). The percentage protein digestibility and PDCAAS values for whole, meal, and dehulled hemp seed are reported to be around 84–86% and 50%, 91–98% and 47%, and 84–92% and 64%, respectively. The main limiting amino acid in all compositions was reported to be lysine. The removal of the hull increases the protein digestibility and the PDCAAS score. These results demonstrate that hemp proteins have a PDCAAS equivalent to or greater than some cereals, nuts, and some pulses (House, Neufeld, & Leson, 2010).”

Read the study at: https://www.sciencedirect.com/science/article/pii/S0924224422004526

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