PR 202: The Plant-Based Meat World: The Crossroads of Food Technology and Scientific Innovation

Organizer & Moderator: Julie Prost Presenters: Zak Weston, Anusha Samaranayaka, PhD, Julie Prost, Shannon Hood-Niefer, PhD

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5 Comments

Go to the profile of Julie Prost
Julie Prost 5 months ago

Hi Everybody !

Come prepared to ask presenters your questions in the comment section or start a video chat through the Speaker's Profile. Speakers will be available live:

  • July 13, 4:00-4:30 pm EST
  • July 15, 11:00-11:30 am EST

Go to the profile of Missy Green
Missy Green 5 months ago

Question for Dr. Samaranayaka. Which plant proteins hold up the best nutritionally under processing? Do you have any advice for formulators to keep the max nutritional value as they create meat analogues? 

Go to the profile of Anusha Samaranayaka
Anusha Samaranayaka 5 months ago

Thank you Missy for the question. Extrusion often help removing antineutrients and improve digestibility. We have to make sure not to lose Lysine through Maillard reaction during processing too.

So, which protein is the "best" to go through extrusion, there have been some studies done. If I have a contact email, can send some of that info for pulses and other oilseed proteins, etc   

Go to the profile of Anusha Samaranayaka
Anusha Samaranayaka 5 months ago

I advise to do some testing after extrusion to see the loss or improvement of digestibility and possible protein oxidation or loss of amino acids, other nutrients, anti-nutrients, etc., and then adjust extrusion parameters (time/temp.) accordingly if possible to get the maximum benefit. 

Go to the profile of Shannon Hood-Niefer
Shannon Hood-Niefer 5 months ago

Hello Misty, To add to Anusha's response, at temperatures used during this type of extrusion, protein quality is maintained or improved when evaluating based on amino acid analysis and in-vitro protein digestibility. We see differences between different proteins and the limiting amino acid after extrusion. Interesting, protein blends created PDCAAS scores that were >80 but there were a few that were low. I can forward some of this data. If you would like to receive it, send me a note.