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Use of Protein

Isolates for Balanced


Diet Formulation

A T Abeysundara
AS2012701

Overview

Protein isolation

Protein isolation methods

Protein sources

Protein isolates for balance diet

Soy protein isolates

Protein isolation

Protein isolationis a series of processes


intended to isolate one or a fewproteinsfrom
a complex mixture, usuallycell,tissuesor
whole organisms.

Separate the protein and non-protein parts of


the mixture, and finally separate the desired
protein from all other proteins.

Most laborious separation of one specific


protein from others.

Isolation techniques
Depend

on differences in

Protein size
Physiochemical properties
Binding affinity
Biological activity

Isolation
methods

Isolation methods
Method

Property

Precipitation

Solubility

Ion exchange

Net-charge

Gel filtration
Hydrophobic
interaction
Centrifugation

Subunit/oligomer,
size, shape
Surface
hydrophobicity
Size, shape

Ligand & metal


affinity

Ligand & metal


binding sites

Isolation methods -Pulses

Air classification

Alkaline Extraction/Iso-Electric precipitation

Acid extraction

Water extraction

Salt extraction

Ultra filtration

Protein
sources

Plant protein sources

Pulses-high protein compared to other plant sources.


(pulses,legumes, rice protein)

Legumes-Complete protein sources.

Digestibility depend on amount of inhibitors


(trypsin and chymotrypsin inhibitors).

Most -Effective proteins with high digestibility.

Hence processing method should inactivate


inhibitors.

Protein isolates for balance


diet

Balance diet
Balanced

dietdefinition

A dietthat contains the proper proportions


of carbohydrates, fats, proteins, vitamins,
minerals, fibers and water necessary to
maintain good health.

Protein isolates for balance


diet

Mung bean & cowpea isolates with rice can be used


to prepare porridge that can be used as a baby food.

Lentil protein isolates can be used to make imitation


milks. Research studies showed, that its composition
is similar to soy proteins.

Chickpea- used to prepare curds(like tofu).


Textural properties-almost similar to tofu.

Chick pea flour & soy bean flour for cookie formulation
(Increase the protein, ash, fiber).

Protein isolates- fortification in pastas & different noodle


products.

Rice protein isolates- for baked food products, breakfast cereals


& salad dressings.

Benefits- Lactose free


- Great alternative to whey
- Lean muscle mass
- Naturally flavored
- Vegan friendly

Soy protein isolates

Wide utilization, such as soups, meat analogues, salad


dressing, beverage powders, breads, cheeses, non-dairy
creamer, frozen desserts, whipped topping, infant
formulas, breakfast cereals, pastas.

Non-dairy coffee whiteners, emulsified sour cream or


cheese dressings, non dairy frozen deserts etc. (for
vegetarians).

Soy protein isolates -as milk solid replacers in infant


formulas. Specially for lactose intolerance.

Whey protein isolates- fortification in infant


formulas, beverages, dairy products, extruded snacks
and cereals.

Milk protein isolates- to improve protein content in


yoghurt & other dairy products.

References

http://www.fao.org/docrep/t0532e/t0532e07.htm
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3841988/
http://www.ncbi.nlm.nih.gov/books/NBK22410/
Pulse proteins: Processing, characterization, functional properties
and applications in food and feed-Food Research International 43
(2010) 414431

Thank
You

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