Steam infusion as a method to improve the functional properties of plant protein isolates

Published: 7-Nov-2024

The processing method improved the protein content and digestibility of plant-based protein isolates by up to 83 and 98%, respectively, highlighting the potential of this method in functional food manufacturing

A study has found that steam infusion could enhance the functional properties of plant-based protein isolates. 

The testing, which was carried out on chickpea, brown rice and peanut protein blends, revealed that steam infusion could enhance the protein content of chickpea and peanut isolates by up to 83%, while also improving digestibility by up to 98%.

These effects were seen with no significant impact on protein solubility, highlighting the method’s potential in producing optimal protein-based nutraceuticals.


The growing demand for protein solutions

As a growing number of consumers are looking to get active, many are beginning to look for solutions that can support this lifestyle change. 

Protein supplements are currently highly popular amongst this group, as they allow users to naturally build muscle and maintain energy levels during periods of intensive exercise. 

This category of nutritional supplements has also skyrocketed in popularity within the population of individuals taking GLP-1 medications, as a common side effect of these drugs is loss in muscle mass. 

Therefore, GLP-1 users may incorporate high-protein products into their diet to counteract this effect, ensuring they feel their best during periods of rapid weight loss. 

With many members of the public looking to consume bioavailable and healthy protein, there is a need to improve supplements to cater to this demand. 


Steam infusion for better protein products

During the study, researchers from the Indian Agricultural Research Institute found that steam infusion at varying time intervals could significantly impact the protein’s structure, while also benefitting its rheological properties. 

While the process increased protein digestibility, solubility and overall content within an isolate, it also improved the overall functional properties of the resulting powder.

Analysis of the resulting protein isolates from peanut, chickpea and brown rice through Fourier Transform Infrared Spectroscopy (FTIR) revealed that steam infusion promoted the building of β-turn and β-sheet structures.

This was partnered with a reduction in α-helix protein isolates, which improved both the digestibility and emulsion protein stability of the product. 

Y. Durga Lakshmi, contributor to this study and a member of the Indian Agricultural Research Institute, commented: “This study revealed a marked improvement in the protein properties of peanut and chickpea protein isolates post-steam infusion — through rice protein isolates remained unaffected. Therefore, the blend of steam-infused, plant-based protein isolates represents a novel ingredient in plant protein food formulation.”

“Steam infused protein blends also contained more essential amino acids, so this processing method could potentially improve the protein quality and content of future functional food ingredients.”

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