Table 1.
Effects of food source processing on protein modifications
| Increases protein digestibility | Decreases protein digestibility | ||||||
|---|---|---|---|---|---|---|---|
| Processing technique |
Protein denaturati on |
Protein degradati on |
Deactivati on of anti- nutritional factors |
Remova l of anti- nutrition al factors |
Maillar d reactio ns |
Formati on of cross- links |
Protein aggregati on |
| Heat (lower temp, short time) |
X | X | |||||
| Heat (higher temp, longer time) |
X | X | X | ||||
| Extrusion* | X | X | X | X | X | ||
| High pressure processing |
X | X | X | ||||
| Fermentation | X | X | |||||
| Enzymatic hydrolysis |
X | X | |||||
| Soaking | X | ||||||
| Dehulling | X | ||||||
| Germination | X | X | X | ||||
| Alkaline/heat treatment (lysinoalanine) |
X | X | X | ||||
| Transglutamin ase |
X | ||||||
| Heat (lower temp, short time) |
X | X | |||||
*
Digestibility changes depend on protein source, temperatures, times and other variables