Transcript plant proteins - gozips.uakron.edu

PLANT PROTEINS
VARIETIES
LEGUMES
• Edible peas or beans (seeds) of a pod
• Good source of lysine
• Poor source of tryptophan and sulfur
containing amino acids
• Examples - lima beans, navy beans,
• Soy beans – legume, contains tryptophan)
NUTS AND SEEDS
• Good source of tryptophan and sulfur
containing amino acids
• Poor source of lysine
• Examples - peanuts, sesame seeds
CEREALS AND GRAINS
• Good source tryptophan, methionine and
sulfur containing amino acids
• Poor source of lysine
• Examples - rice, whole grains, corn
• Corn - opposite qualities – good source
of lysine, poor tryptophan and sulfur
containing amino acids
SOY
• As oil, flour, soy fiber, milk, TVP, or tofu
• Dehulled beans
• Tofu - coagulated soy milk, make gel, firmness
dependent on water content
• TVP - Flour, dried, flaked
• Fermented soybeans - soy sauce, miso, tempeh
(similar to tofu - different bacteria)
• Soy concentrate - Defatted, soluble CHO
removed, 70% protein
• Soy isolate - 90% protein
SOY BEAN OIL
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Pressed from beans
Highest volume of vegetable oil in U. S.
Used in margarine
Soy flour - dehulled, beans, oil pressed out
COMPOSITION
• Beans and peas low in fat
• Peanuts and soybeans high fat, no cholesterol
• Rich in complex carbohydrates - raffinose
and stachyose
• Rich in fiber - hypocholesterolemic,
hypoglycemic
• Low moisture content
VITAMINS AND MINERALS
• Some iron and phosphorus
• Calcium - low absorption
• Better source of thiamin than meat
COOKING
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Gelatinizes starch
Alters texture
Improves flavor
Increases availability of protein coagulates protein
• Eliminates toxic substances from some
• Increase 2-3 times in size
COOKING
• Hard water lengthens cooking time
• Due to calcium and magnesium ions in
hard water  interference with
tenderizing
• React with pectic constituents
• Add soda to shorten cooking time
• Too much will make beans mushy and
cause loss of thiamin
COOKING
• Add molasses  prolong time to make
tender due to calcium content of
molasses
• Add tomato  prolong time to make
tender due to acid content
• Add molasses and tomato after beans
have been partially cooked
SOAKING
• Raffinose and stachyose are water soluble
• Will come out of beans during soaking
• Discard water --> decreases discomfort from
these complex carbohydrates
• Enzyme in A. Niger has been processed for
addition to food and to decrease intestinal
distress from high consumption of beans
STORAGE
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6 month storage life at 13% moisture
2 years if moisture <10% (77F)
Cool, dry storage
Soaking to aid cooking
Extended storage time makes them hard
to cook
PROTEIN QUALITY
• Combine 2 or more sources to get
complete protein
• Mutual supplementation or
complimentary proteins