Plant-Based Protein Processing and Undesirable Consequences of Food Processing: A Focus on Protein Quality, Sulfur Amino Acid Bioavailability, and Quantification

Summary

This narrative review evaluates how thermal, mechanical, chemical and fermentation-based processing of plant proteins influences protein quality, with a focus on sulfur amino acid (methionine and cysteine) content, bioavailability and quantification methods. The authors likely highlight trade-offs between processing required for functionality or safety and losses in essential amino acid availability, alongside formation of undesirable compounds such as Maillard reaction products and lysinoalanine.

UK applicability

Findings are relevant to UK food manufacturers, formulators and public health bodies developing plant-based protein products, where sulfur amino acids are often a limiting factor in protein adequacy. Insights can inform UK dietary guidance and NPD practices as consumption of plant-based alternatives grows, though the review is not UK-specific.

Key measures

Protein digestibility-corrected amino acid score (PDCAAS); digestible indispensable amino acid score (DIAAS); methionine and cysteine content; protein digestibility; processing-induced compounds (e.g. lysinoalanine, Maillard products)

Outcomes reported

The review examines how various food processing techniques affect the nutritional quality of plant-based proteins, with particular attention to sulfur amino acid (methionine and cysteine) bioavailability and the formation of undesirable by-products. It also appraises analytical methods for quantifying these amino acids in processed plant matrices.

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