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Acylation is a common method for chemical modification of proteins, which can effectively improve the functional properties of proteins and has been widely used in food processing in recent years. The effect of acylation on protein modification is related to the degree of modification, and low degree of acylation modification can significantly improve the solubility, thermal stability, foaming and emulsifying properties, gelation properties, film-forming properties and nutritional quality of proteins. This paper reviews the effect of acylation modification on protein structure, physicochemical properties, and functional properties, as well as the application of acylated proteins in food and other fields. Hopefully, this review will provide a theoretical reference for protein modification research.

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Summary: The continued increase in the global population comes with an increase in the demand for nutritious food. In particular, there is a concurrent increase in the demand for protein‐rich foods as protein is needed for human growth and development. Animal proteins have in the past has been used both in food processing and in the diets due to the exceptional functional properties that range from gelation, emulsification to foaming and water‐holding capacity among others. However, the use of proteins from animal sources has come under heavy criticism due to the impact of animal husbandry on the climate that includes global warming due to increased greenhouse gas emissions. Some of the most affected countries when it comes to global warming are mainly in sub‐Saharan Africa where climate changes have resulted either in prolonged seasons of drought, or flooding and consequently agriculture is severely disrupted. In order to continue feeding the growing population, there has been the use and adoption of alternative proteins such as those of plant origin and the adoption of plant‐based foods in the human diet. These proteins are often viewed to be more sustainable compared to the animal counterparts. Therefore, this review looks at the landscape of plant‐based foods in sub‐Saharan Africa. Additionally, the review looks at the challenges and opportunities that face the plant‐based foods adoption in the sub‐Saharan market. [ABSTRACT FROM AUTHOR]

Animal proteins are mainly derived from meat, eggs and milk. They are usually rich in nutritional value, whereas their functional properties usually cannot fully meet industrial requirements. As a kind of non-thermal physical treatments, ultrasound can lead to changes in the physicochemical and structural properties of animal proteins, therefore, improving their functional properties. However, relationships between the effects of ultrasound on various animal proteins and changes in their properties are still unclear and need to be studied. In order to clarify the effects of ultrasonic treatment on the structure and properties of animal proteins, the physicochemical properties, microstructure, interfacial properties and functional properties of different kinds of animal proteins are reviewed under different ultrasonic power and ultrasonic time in this study. Relationships between their changes are also analyzed. At last, in order to provide theoretical reference for the application and promotion of ultrasonic treatment on animal proteins, their application is discussed and prospected.

Summary: Proteins of animal origin have been used in various food formulations as they have been shown to possess excellent techno‐functional properties such as gel formation, emulsification, foam ability and stability, among others. However, the production of proteins from animal sources does come at an environmental cost due to the greenhouse effect that is attributable to the rearing of animals. To mitigate against the environmental impact of the production of protein from animal origin, research has focused on alternative proteins such as those of plant, insect or mycoprotein origin. However, there are still several issues as well as mapping of alternative proteins in terms of their nutritional profile, sensorial attributes that include taste and texture as well and the challenges that exist in mimicking proteins of animal origin that need to be addressed which would broaden the window of application of alternative proteins. Therefore, this review explores some of the alternative protein sources that have been characterised in terms of their techno‐functional characteristics and underpins the challenges such as allergenicity that exist in the use of alternative. Furthermore, this work aims to evaluate consumer perception and acceptance of alternative proteins which is pivotal in their success in food production and process as well as ensuring the safety of these proteins. As such, this work will contribute towards the existing knowledge on the possible applications of these proteins as sustainable, cheaper solutions. [ABSTRACT FROM AUTHOR]

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Protein is composed of peptides, essential nutrients for human survival and health, and the easy absorption of peptides further promotes human health. According to the source of the protein, it can be divided into plants, animals, and micro-organisms, which have important physiological effects on the health of the body, especially in enhancing immunity. The most widely used raw materials are animal protein and plant protein, and the protein composition formed by the two in a certain proportion is called "double protein". In recent years, China's State Administration for Market Regulation has issued an announcement on the "Implementation Rules for the Technical Evaluation of New Functions and Products of Health Foods (Trial)", which provides application conditions and listing protection for the research and development of new functions of health foods. At present, some researchers and enterprises have begun to pay attention to the potential of animal and plant proteins to be used in new functions. In this article, the research progress of animal and plant proteins in the new functions of Chinese health food is reviewed in detail, and suggestions for future research on animal and plant proteins are put forward. [ABSTRACT FROM AUTHOR]

Nowadays there is a high concern with newly-identified protein sources to substitute all kinds of proteins derived from animals. The food industry faces a challenge to produce quality food products that can feed more than nine billion people by 2050, upholding the principles of a sustainable and environmentally affordable way. This idea can be supported by the use of legumes that stand out with appreciable protein content, rich in essential amino acids that increase the foaming and emulsifying properties as well as the dietary fiber content. In recent years, in order to solve environmental and social problems and to diversify food products to cover different nutritional types, proteins of plant origin are used to replace those of animal origin. The present work described a review about emerging alternative proteins for nutrition which focuses on its properties and characteristics. The work analyzes the influence of alternative proteins sources on the food products'sustainability.

Background: Results of studies on the effects of plant and animal proteins on lipid profile are controversial. So we aimed to assess the relationship between plant and animal protein intake with lipid profile and novel anthropometric indices in healthy individuals. Method: In this cross-sectional study, 236 participants have selected from Shiraz medical centers (Iran) through random cluster sampling. Food intakes were assessed using a 168-items food frequency questionnaire (FFQ). Total cholesterol (TC), high-density lipoprotein cholesterol (HDL-C), low-density lipoprotein cholesterol (LDL-C), and triglyceride (TG) were measured. Anthropometric indices including a body shape index (ABSI), abdominal volume index (AVI), buddy roundness index (BRI), and conicity index (CI) were calculated. Results: In the crude and fully adjusted models, more consumption of plant proteins was associated with TG levels (OR = 2.31; 95% CI: 1.08, 4.95; P = 0.03 and OR = 2.39; 95% CI: 1.03, 5.15; P = 0.04). Also, there was a significant direct association between plant proteins and BRI in the curd model (OR = 3.55; 95% CI: 1.32, 9.54; P = 0.01), and after adjusting for age and energy intake (OR = 3.32; 95% CI: 1.21, 9.14; P = 0.01). More consumption of plant proteins was related to higher CI in the crude model (OR = 3.06; 95% CI: 1.12, 8.31; P = 0.03), but not in the fully adjusted model. Conclusion: We found that a higher intake of plant proteins was associated with a higher TG level, BRI, and CI index. However, more research is needed to confirm these relations and provide the evidence needed to exert these findings into clinical practice. [ABSTRACT FROM AUTHOR]

Summary: Proteins from animal sources have for many centuries been used as the conventional food proteins in the food industry to produce a variety of food products. This is mainly attributed to their functional properties that range from foaming ability and stability to emulsification and gelation. However, animal husbandry has a greater impact on the environment compared to crop production. Thus, research on the potential use of plant‐based proteins, which could be more sustainable, cheaper and environmentally friendly has continued to be the focus of many academics and the food industry. Even though studies have been carried out to investigate the functional properties of plant‐based protein sources, there is still a need to understand the challenges that exist in the extraction and the functional characteristics of proteins from plant sources, which could be used as a more feasible exchange for animal‐based proteins. Therefore, this review aims to contribute to the existing knowledge on the extraction, characterisation and functional properties of plant‐based proteins. To this end, relevant literature was searched on several databases such as EBSCO HOST and Science Direct. Google Scholar was also used as a complementary search engine. Research that has addressed the extraction and functional characterisation of proteins from plant sources was critically evaluated and the findings are discussed herein. Additionally, the pinch points that exist in the use of plant‐based proteins as alternatives to animal proteins in food processing are highlighted in this review. [ABSTRACT FROM AUTHOR]

The ever-changing environmental conditions and pollution are the prime reasons for the onset of several emerging and re-merging diseases. This demands the faster designing of new drugs to curb the deadly diseases in less waiting time to cure the animals and humans. Drug molecules interact with only protein surface on specific locations termed as ligand binding sites (LBS). Therefore, the knowledge of LBS is required for rational drug designing. Existing geometrical LBS prediction methods rely on search of cavities based on the fact that 83% of the LBS found in deep cavities, however, these methods usually fail where LBS localize outside deep cavities. To overcome this challenge, the present work provides an artificial neural network (ANN) based method to predict LBS outside deep cavities in animal proteins including human to facilitate drug designing. In the present work a feed-forward backpropagation neural network was trained by utilizing 38 structural, atomic, physiochemical, and evolutionary discriminant features of LBS and non-LBS residues localized in the extracted roughest patch on protein surface. The performance of this ANN based prediction method was found 76% better for those proteins where cavity subspace (extracted by MetaPocket 2.0, a consensus method) failed to predict LBS due to their localization outside the deep cavities. The prediction of LBS outside deep cavities will facilitate in drug designing for the proteins where it is not possible due to lack of LBS information as the geometrical LBS prediction methods rely on extraction of deep cavities.

Commercial cryoprotectants can delay quality loss in frozen fish mince, but they are associated with a sweet taste and high calorie content. Young apple polyphenols (YAP), extracted from unripe apples, show potential as an alternative cryoprotectant. This study evaluated the cryoprotective effect of YAP at varying levels (0.3%, 0.7%, and 1%) in unwashed bighead carp mince. The changes in sulfhydryl content, carbonyl content, thiobarbituric acid reactive substances, intrinsic fluorescence intensity, and Fourier transform infrared spectrum indicated that YAP retarded oxidation and structural changes in myofibrillar proteins during the first 8 weeks of frozen storage, as well as lipid oxidation, which protected the structure of myofibrillar protein. At higher concentrations (0.7% and 1%), YAP maintained gel properties, gel springiness, and water‐holding capacity of the gel prepared from frozen fish mince, potentially through the promotion of cross‐linking of myofibrillar proteins. Overall, YAP can be used as a cryoprotectant and antioxidant in fish mince. Practical Application: Our research found that young apple polyphenols have the potential to be an alternative to commercial cryoprotectants. Young apple polyphenols may be used as a sugar‐free and healthy cryoprotectant for frozen fish mince production in the future. [ABSTRACT FROM AUTHOR]

Abstract The rheological properties of proteins play a role important in the fluid flow, pump selection, equipment design, and product development. In addition, it has been observed that the texture and mouthfeel of foods depend on the viscoelastic properties of their ingredients, especially those that show both elastic and viscous behavior, such as proteins. To improve the functional properties, including the rheological ones, proteins have been subjected to some physical treatments, such as ultrasound, which is considered an emerging green technology. Changes in the properties of proteins by high‐intensity ultrasound vary according to the equipment used, power, frequency, and time of sonication, as well as the intrinsic characteristics of the studied proteins. As pretreatment, ultrasound affects the rheological properties of proteins such as viscosity and storage and loss moduli due to the structural modification of its polypeptide chain, as a consequence of the cavitation phenomenon. In this review, we present the main results of the effect of high‐intensity ultrasound on the rheological properties of animal and vegetable proteins subjected to different conditions such as ultrasound device, power, frequency, wave amplitude, and exposure time mainly. In this context, the information from studies of the impact of ultrasound on the rheological properties of proteins from animal and vegetable sources is important to diversify its possible use as a food ingredient.

Dietary proteins have been shown to stimulate thermogenesis, increase satiety, and improve insulin sensitivity in the short and long term. Animal‐based proteins (AP) and plant‐based proteins (PP) have different amino acid profiles, bioavailability, and digestibility, so it seems to have various short‐ and long‐term effects on metabolic responses. This review aimed to compare the findings of controlled clinical trials on postprandial effects of dietary Aps versus PPs on energy expenditure (EE), lipemia, glycemia, and insulinemia. Data are inconclusive regarding the postprandial effects of APs and PPs. However, there is some evidence indicating that APs increase postprandial EE, DIT, and SO more than PPs. With lipemia and glycemia, most studies showed that APs reduce or delay postprandial glycemia and lipemia and increase insulinemia more than PPs. The difference in amino acid composition, digestion and absorption rate, and gastric emptying rate between APs and PPs explains this difference. [ABSTRACT FROM AUTHOR]

Protein is composed of peptides, essential nutrients for human survival and health, and the easy absorption of peptides further promotes human health. According to the source of the protein, it can be divided into plants, animals, and micro-organisms, which have important physiological effects on the health of the body, especially in enhancing immunity. The most widely used raw materials are animal protein and plant protein, and the protein composition formed by the two in a certain proportion is called “double protein”. In recent years, China’s State Administration for Market Regulation has issued an announcement on the “Implementation Rules for the Technical Evaluation of New Functions and Products of Health Foods (Trial)”, which provides application conditions and listing protection for the research and development of new functions of health foods. At present, some researchers and enterprises have begun to pay attention to the potential of animal and plant proteins to be used in new functions. In this article, the research progress of animal and plant proteins in the new functions of Chinese health food is reviewed in detail, and suggestions for future research on animal and plant proteins are put forward.

Abstract Background The COVID-19 epidemic has affected diverse issues of life including economy, health and nutrition. This nationwide study was conducted to evaluate the effects of the epidemic lockdown-induced socio-economic changes on animal source proteins and cereals intakes of Iran population for the first time. Methods This was a cross-sectional descriptive-analytical study using a web-based electronic self-administered questionnaire. A questionnaire was designed with the aim of detecting any changes in the dietary pattern of the Iranian household following coronavirus epidemic. Results A total of 21,290 households participated in the study. Approximately 33%, 24%, 14.2% and 7% of the households had decreased the weekly consumption of red meat, white meat, eggs and rice/bread, respectively, following COVID-19 epidemic. The results of ordered logistic regression showed that the female-headed households, as compared with male-headed ones, were 30% more likely to decrease their weekly consumption of white meat (OR = 1.3, 95% CI: 1.1–1.5). About 8.6% of the households had reduced all three major dietary sources of animal protein. Close to half of the households (46.9%) who decreased their intake of the animal protein sources had increased their intake of rice or bread, too. The major reasons for these changes were decrease of income and job loss. Conclusion In conclusion, animal protein food consumption decreased during epidemic lockdown but the amounts of rice and bread, as the major sources of dietary energy, have increased. These changes, if persist long enough, can seriously affect micronutrient status of the whole population. Early nutritional interventions for needy families are warranted.

Concerns regarding protein and amino acid deficiencies with plant-based proteins have precluded their use in chronic kidney disease (CKD) patients. Many of these concerns were debunked years ago, but recommendations persist regarding the use of "high-biological value" (animal-based) proteins in CKD patients, which may contribute to worsening of other parameters such as blood pressure, metabolic acidosis, and hyperphosphatemia. Plant-based proteins are sufficient in meeting both quantity and quality requirements. Those eating primarily plant-based diets have been observed to consume approximately 1.0 g/kg/day of protein, or more. CKD patients have been seen to consume 0.7-0.9 g/kg/day of mostly plant-based protein without any negative effects. Furthermore, those substituting animal-based proteins for plant-based proteins have shown reductions in severity of hypertension, hyperphosphatemia, and metabolic acidosis. Plant-based proteins, when consumed in a varied diet, are not only nutritionally adequate but have pleiotropic effects which may favor their use in CKD patients.

In recent years, physical technologies have been widely employed to reduce food protein allergenicity due to their simplicity and stability. This paper summarizes recent research advances in these technologies, focusing on differences in their effects on allergenicity between animal and alternative proteins. The mechanisms of allergenicity reduction and the advantages and disadvantages of these technologies were compared. It was found that heating, although affording better allergenicity reduction than non-thermal treatment technologies, affects other properties of the food. Because of their higher molecular weights and more complex structures, animal proteins are less affected by physical technologies than alternative proteins. It is worth noting that there is a scarcity of existing technology to reduce the allergenicity of food proteins, and more technologies should be explored for this purpose. In addition, better allergenicity-reducing processing technologies should be designed from the perspectives of processing conditions, technological innovations, and combined processing technologies in the future. [Display omitted] • Physical technology can effectively reduce the allergenicity of food protein • Animal protein have better digestibility than alternative protein • Animal protein have more complex structures than alternative protein • Processing has less effect on animal protein allergenicity than alternative protein • Reducing allergenicity should not change the functional properties of food [ABSTRACT FROM AUTHOR]

Copyright of Polis (07176554) is the property of Polis - Revista Academica Universidad Bolivariana and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The study aim was to assess the environmental impacts and costs of the entire production chain of animal and plant-based proteins, including the normalization and weighting steps, environmental charges prices, and the market potential of emerging plant-based proteins. Here, through the life cycle assessment tool, seven impact categories were evaluated for the production of 1 kg of plant-based feedstock with high protein potential (soybean, chickpea, and lentil) and animal proteins (bovine, pork, and poultry) under production systems of greater commercial relevance. Subsequently, the burger formulation (113 g) was defined as a standard functional unit to compare the scenarios previously evaluated. The results showed that emerging plant-based proteins and animal protein from poultry have better environmental performance when compared directly to animal proteins from bovine and pork. Among the findings of this study, the belief that the energy consumption demanded by the grain processing step is higher when compared to animal slaughter was broken, In a proportional analysis, the production costs of animal protein showed average values of 3.73 USD/burger, while the plant-based proteins were 0.31 USD/ burger. On the other hand, the costs related to greenhouse gas emissions were 0.02 USD/ burger for both scenarios evaluated. In view of this, it is possible to identify that just linking environmental benefits as the object of choice for the consumption of plant-based proteins is not the best strategy for the global climate change solution, once animal proteins from poultry also presented a satisfactory environmental performance, being ranked first under the endpoint weighting methodology. [ABSTRACT FROM AUTHOR]

Digestibility, an indicator of protein bioavailability, is essentially a measure of the susceptibility of a protein towards proteolysis. Proteins with higher digestibility have been linked with better health outcomes. Animal proteins are generally considered to be of better nutritional value than plant proteins not only because they are a good source of essential amino acids but also due to their higher digestibility in the human gastro-intestinal tract. With the recent emergence of alternative food protein sources, which are now processed in a completely new way to design new foods or new versions of the conventional foods, it has become extremely important to understand their digestion characteristics. This review discusses the factors that affect protein digestibility, including protein source, structure, type of processing, and modification, with a particular focus on the effects of non-protein components present in food matrix. To obtain the desired functionality, particularly for alternate proteins, numerous physical, chemical, and enzymatic methods for modification have been reported. These modifications may alter structural characteristics of proteins by inducing structural modifications such as protein unfolding, crosslinking, and aggregation. Depending upon the protein reactivity during processing, the susceptibility of proteins towards hydrolysis by digestive enzymes might change, affecting not only the overall protein digestibility but also the rates of release of polypeptides and amino acids. The faster rates of protein digestion have been linked with muscle anabolism, suggesting the need and importance of classifying the new, emerging and alternative protein sources according to their rates of digestion into rapidly (RDP), slowly digestible (SDP) and resistant (RP) proteins. More research needs to be focussed on converting, through processing, the undigestible or RP into RDP or SDP to achieve better health outcomes. [Display omitted] • Multiple factors affect digestibility of proteins in a food system. • The rate of protein digestion is important in addition to quality scores. • The type and intensity of processing affects protein digestibility. • Components of a food matrix also influence protein digestion. • Protein modification has the scope to improve plant protein digestibility. [ABSTRACT FROM AUTHOR]

[Display omitted] • Protein mix systems were used as wall material in encapsulation of mānuka essential oil. • Core to wall ratio of 1:1 showed the high encapsulation efficiency. • Controlled release was dependent on the type and concentration of the protein mix. • Protein mix systems improved the oxidative stability of mānuka essential oil microcapsules. • Both zero order and Korsmeyer–Peppas models described the release mechanism of the oil. Combination of plant and animal protein diet is becoming a valuable source of nutrition in the modern diet due to the synergistic functional properties inherent in these protein complexes. Moreover, the synergy between animal and plant proteins can contribute to the high stability and improved solubility of the encapsulated bioactive ingredients (e.g., essential oils). Therefore, the study was designed to evaluate the plant (pea protein (PP) and lupine protein (LP)) and animal protein (whey protein, WP) mixed systems as a wall material for microencapsulation of mānuka essential oil, as an example of bioactive compound. Moreover, physicochemical properties and in vitro release profile of encapsulated mānuka essential oil were studied. Mānuka essential oil microcapsules exhibited low moisture content (5.3–7.1 %) and low water activity (0.33–0.37) with a solubility of 53.7–68.1 %. Change in wall material ratio significantly affected the color of microcapsules, while microcapsules prepared with 1:1 protein/oil ratio demonstrated a high encapsulation efficiency (90.4 % and 89.4 %) for protein mixed systems (PP + WP and LP + WP), respectively. Microcapsules further showed low values for lipid oxidation with a high oxidative stability and antioxidant activity (62.1–87.0 %). The zero order and Korsmeyer–Peppas models clearly explained the release mechanism of encapsulated oil, which was dependent on the type and concentration of the protein mixed used. The findings demonstrated that the protein mixed systems successfully encapsulated the mānuka essential oil with controlled release and high oxidative stability, indicating the suitability of the protein mixed systems as a carrier in encapsulation and application potential in development of encapsulated functional foods. [ABSTRACT FROM AUTHOR]

Meat is one of the most significant and nutritious foods available for the masses, which helps to satisfy most of the needs of the body. It has is a good source of proteins, zinc, iron, selenium, and phosphorus followed by vitamin A and B-complex vitamins. The modern production of meat products develops in the direction of expanding assortment of production, combining and optimizing the component composition in order to increase the nutritional value, substances by including in the recipe of the functional ingredients. The article presents the results of the study of qualitative indicators of animal origin protein preparations and protein-carbohydrate composition based on beef collagen protein and mixture of oilseed cultures flour for use in the recipe of chopped semi-finished products to improve their biological value. The aim of the study was to determine and compare the qualitative indicators of animal origin protein preparations, to create a compositional protein-carbohydrate mixture based on the selected animal protein and flour of oilseed cultures, to study its functional-technological properties in view of being used in the recipe of the chopped semi-finished products. Based on the study and comparative analysis of qualitative indicators of animal origin protein preparations, the use of Helios-11 beef collagen protein in the composition of a protein-carbohydrate composition was selected and substantiated. Ratios of protein and mixture of oilseed cultures flour (1: 4) have been determined, which create the most favorable conditions for the correction of meat systems by their functional-technological properties, providing an acceptable and stable level of emulsifying and water-binding properties.

Context: We compared the efficacy, safety, and effect of 45-day isocaloric very-low-calorie ketogenic diets (VLCKDs) incorporating whey, vegetable, or animal protein on the microbiota in patients with obesity and insulin resistance to test the hypothesis that protein source may modulate the response to VLCKD interventions.Subjects and Methods: Forty-eight patients with obesity (19 males and 29 females, homeostatic model assessment (HOMA) index ≥ 2.5, aged 56.2 ± 6.1 years, body mass index [BMI] 35.9 ± 4.1 kg/m2) were randomly assigned to three 45-day isocaloric VLCKD regimens (≤800 kcal/day) containing whey, plant, or animal protein. Anthropometric indexes; blood and urine chemistry, including parameters of kidney, liver, glucose, and lipid metabolism; body composition; muscle strength; and taxonomic composition of the gut microbiome were assessed. Adverse events were also recorded.Results: Body weight, BMI, blood pressure, waist circumference, HOMA index, insulin, and total and low-density lipoprotein cholesterol decreased in all patients. Patients who consumed whey protein had a more pronounced improvement in muscle strength. The markers of renal function worsened slightly in the animal protein group. A decrease in the relative abundance of Firmicutes and an increase in Bacteroidetes were observed after the consumption of VLCKDs. This pattern was less pronounced in patients consuming animal protein.Conclusions: VLCKDs led to significant weight loss and a striking improvement in metabolic parameters over a 45-day period. VLCKDs based on whey or vegetable protein have a safer profile and result in a healthier microbiota composition than those containing animal proteins. VLCKDs incorporating whey protein are more effective in maintaining muscle performance. [ABSTRACT FROM AUTHOR]

The comparative characteristic of plant and animal proteins is presented in this article. These additives are used in the manufacture of all kinds of meat products and it results in the extension of the range of proposed additives, improving their functional properties and increasing the level of safety. The soy proteins are the most widely used vegetable proteins, the purpose of their using is to reduce the cost of finished products and stabilize the formulation. Animal proteins have a different origin (collagen, dairy, blood plasma), which causes a variety of technological processes and a wider range of applications compare with a soya analogues. It is very important to distinguish the concept of animal protein as an integral chemical compound of all living organisms and the preparation of animal protein – a technological ingredient in meat products. Moreover, animal proteins of full value have substantially higher biological value than plant proteins, are better balanced by the amino acid composition, are good emulsifiers, allow processing of low-grade fatty raw materials, improve the consistency and plasticity of minced meat, increase the organoleptic properties of finished products, increase yield, allow to reduce the cost of the products significantly. An analysis of recent studies and publications suggests the possibility of using poultry meat proteins from various anatomical parts as a good formulation and protein filler for sausage production. Shows are compositions that were created by combining animal and vegetable protein. The rational mass fraction of an addition of 80:20 plant and animal protein is established, which allows processing of low-value raw materials, improve the consistency, plasticity (viscosity) of minced meat, improves the organoleptic properties of finished products, increases output, allow to significantly reduce the cost price of the product. The results of the influence of the additives on functional and technological properties and organoleptic parameters of meat products are presented. It has been shown that the composition of the composition of plant and animal protein in the ratio of 80:20 has the best solubility and water retentionability. Buffer solutions with a pH of 4.1 and a pH of 6.55 were used to maintain the pH of the medium of the additive (created composition). In the article the questions of practical use of proteins of plant and animal originin technologies of production of sausage products from poultry meat are considered. [ABSTRACT FROM AUTHOR]

The industrial market depends intensely on wood-based composites for buildings, furniture, and construction, involving significant developments in wood glues since 80% of wood-based products use adhesives. Although biobased glues have been used for many years, notably proteins, they were replaced by synthetic ones at the beginning of the 20th century, mainly due to their better moisture resistance. Currently, most wood adhesives are based on petroleum-derived products, especially formaldehyde resins commonly used in the particleboard industry due to their high adhesive performance. However, formaldehyde has been subjected to strong regulation, and projections aim for further restrictions within wood-based panels from the European market, due to its harmful emissions. From this perspective, concerns about environmental footprint and the toxicity of these formulations have prompted researchers to re-investigate the utilization of biobased materials to formulate safer alternatives. In this regard, proteins have sparked a new and growing interest in the potential development of industrial adhesives for wood due to their advantages, such as lower toxicity, renewable sourcing, and reduced environmental footprint. This work presents the recent developments in the use of proteins to formulate new wood adhesives. Herein, it includes the historical development of wood adhesives, adhesion mechanism, and the current hotspots and recent progress of potential proteinaceous feedstock resources for adhesive preparation.

The research is dedicated to the development of recipes of cooked sausages and their diversification through including in the recipes poultry meat, and by-products of processing meat and milk. The meat products most affordable and popular with the Ukrainian people are selected for the study: cooked sausages and poultry meat wieners. The main components of the recipes are: red poultry meat, mechanically deboned poultry meat, medium-fat pork. In the recipes of the products developed, 10 % of the basic raw material was replaced with a hydrated protein-carbohydrate-mineral supplement. According to its physico-chemical characteristics, the protein-carbohydrate-mineral supplement in the technology of cooked sausage products allows us to get ready-made products with excellent quality parameters. It has been established that adding protein-carbohydrate-mineral supplement to the formulation significantly effects on the physico-chemical, functional, and technological parameters and biological value of meat products. The experimental data obtained show that the moisture content of the fresh stuffing for the sausages Kuryacha and the wieners Videnski is by 0.9 and 1.7%, respectively, higher than that in the control samples. The water-binding power in the fresh stuffing of the control samples is by 5% lower than in the test samples. In the finished product, the moisture-holding capacity is higher in the test samples (by 5.9% in the sausages Kuryacha, by 3.8% in the wieners Videnski). The study has shown that the amino acid score difference coefficient (AASDC) in the control sample of cooked sausage was by 11.2% higher than in the sample of the cooked sausage Kuryacha. In the control sausages, it was 13.0% higher than in the Videnski wieners. The developed cooked sausage products with the protein-carbohydrate-mineral supplement can be introduced into production as functional products with improved biological value.

Gluten-free products have come into the market in order to alleviate health problems such as celiac disease. In this review, recent advances in gluten-free bread are described along with plant-based gluten-free proteins. A comparison with animal-based gluten-free proteins is made reporting on different high protein sources of animal origin. Sea microorganisms- and insect-based proteins are also mentioned, and the optimization of the structure of gluten-free bread with added high protein sources is highlighted along with protein digestibility issues. The latter is an issue for consideration that can be manipulated by a careful design of the mixture in terms of phenolic compounds, soluble carbohydrates and fibres, but also the baking process itself. Additionally, the presence of enzymes and different hydrocolloids are key factors controlling quality features of the final product.

Protein and amino acid (AA) availability of three protein meals of expected different quality were evaluated in young growing and adult mink. Lamb meal (LM), poultry meal (PM) or fishmeal (FM) were used as main protein sources in three extruded diets investigated by determining apparent total tract digestibility (ATTD) and nitrogen balance in 12 growing mink males aged 8-11 weeks in a Latin square design. In adult mink, ATTD of the diets was determined. The diets had lower protein content than recommended for growing mink, protein contributing 23% of total metabolisable energy (ME), to ensure differences in growth response. The LM diet with expected low protein quality revealed lower content of essential AA than the PM and FM diets. The ATTD of major nutrients and essential AA was significantly affected by diet, with the poorest values for LM, intermediate for PM and the highest values for FM. Mink kits revealed lower ATTD values than adults for protein, AA and especially fat, resulting in lower dietary ME content for kits than for adults. The mean difference was greatest for the LM diet with lowest ATTD and smallest for the FM diet with the highest ATTD. Nitrogen retention and growth rate differed significantly among diets and was lowest for diet LM and highest for diet FM, respectively. Different dietary essential AA contents and ATTD, especially of methionine, were the main factors to explain the difference in growth response. Generally, plasma essential AA concentrations did not clearly reflect the different dietary supply and the different growth response. The study shows that a recommended level of 0.31 g apparent total tract digestible methionine per MJ ME covers the minimumrequirement with a safety margin. To obtain optimal growth, the lower digestive capacity in young mink kits should be considered when choosing feed ingredients. [ABSTRACT FROM AUTHOR]

Meat is one of the most significant and nutritious foods available for the masses, which helps to satisfy most of the needs of the body. It has is a good source of proteins, zinc, iron, selenium, and phosphorus followed by vitamin A and B-complex vitamins. The modern production of meat products develops in the direction of expanding assortment of production, combining and optimizing the component composition in order to increase the nutritional value, substances by including in the recipe of the functional ingredients. The article presents the results of the study of qualitative indicators of animal origin protein preparations and protein-carbohydrate composition based on beef collagen protein and mixture of oilseed cultures flour for use in the recipe of chopped semi-finished products to improve their biological value. The aim of the study was to determine and compare the qualitative indicators of animal origin protein preparations, to create a compositional proteincarbohydrate mixture based on the selected animal protein and flour of oilseed cultures, to study its functional-technological properties in view of being used in the recipe of the chopped semi-finished products. Based on the study and comparative analysis of qualitative indicators of animal origin protein preparations, the use of Helios-11 beef collagen protein in the composition of a proteincarbohydrate composition was selected and substantiated. Ratios of protein and mixture of oilseed cultures flour (1: 4) have been determined, which create the most favorable conditions for the correction of meat systems by their functional-technological properties, providing an acceptable and stable level of emulsifying and water-binding properties. [ABSTRACT FROM AUTHOR]

Mixing of different protein sources can lead to either predictable, synergistic, or antagonistic effects on the protein digestibility. This study investigated the in vitro protein digestibility (IVPD) of protein mixtures between a napin-rich rapeseed (Brassica napus L.) protein concentrate (RP2) and bovine milk whey proteins (WPs; α-LA, alpha-lactalbumin; β-LG, beta-lactoglobulin) at mixing ratios of 20:80, 40:60, 60:40, and 80:20 w/w protein. Enzymatic hydrolysis consisted of pepsin digestion (1 h) followed by short- (+1 h), medium- (+3 h), or long-term (+24 h) pancreatin digestion. IVPD was differentially affected by the WPs type, mixing ratios, and total hydrolysis times. RP2/β-LG protein mixtures showed a partially synergistic effect at mixing ratios of 40:60 and 60:40 w/w, leading to an increased short-term IVPD of 7–10%. LC–MS analysis revealed a markedly improved short-term digestibility of the napin proteins when combined with bovine β-LG. This study demonstrated that specific mixtures between animal and plant protein sources exhibit an improved digestibility due to synergistic protein-protein interactions. Unlabelled Image • In vitro protein digestibility (IVPD) of single protein sources was highest for bovine whey proteins (WPs; α-LA and β-LG). • IVPD of mixtures differed according to protein types, mixing ratios, and total hydrolysis times. • Short-term IVPD of rapeseed napin proteins (RP2) was improved when mixed with β-LG. • Short-term IVPD of RP2/β-LG mixtures (40:60 and 60:40 w/w) was increased by 7–10%. • No synergistic effects were observed between rapeseed napin proteins and α-LA in relation to IVPD. [ABSTRACT FROM AUTHOR]

The research is dedicated to the development of recipes of cooked sausages and their diversification through including in the recipes poultry meat, and by-products of processing meat and milk. The meat products most affordable and popular with the Ukrainian people are selected for the study: cooked sausages and poultry meat wieners. The main components of the recipes are: red poultry meat, mechanically deboned poultry meat, medium-fat pork. In the recipes of the products developed, 10 % of the basic raw material was replaced with a hydrated protein-carbohydrate-mineral supplement. According to physico-chemical indicators, the protein-carbohydrate-mineral supplement in the technology of cooked sausage products allows us to get ready-made products with excellent quality parameters.It has been established that adding proteincarbohydrate- mineral supplement to the formulation significantly effects on the physico-chemical, functional, and technological parameters and biological value of meat products. The experimental data obtained show that the moisture content of the fresh stuffing for the sausages Kuryacha and the wieners Videnski is by 0.9 and 1.7%, respectively, higher than that i n the control samples. The water-binding power in the fresh stuffing of the control samples is by 5% lower than in the test samples. In the finished product, the moisture-holding capacity is higher in the test samples (by 5.9% in the sausages Kuryacha, by 3.8% in the wieners Videnski). The study has shown that the amino acid score difference coefficient (AASDC) in the control sample of cooked sausage was by 11.2% higher than in the sample of the cooked sausage Kuryacha. In the control sausages, it was 13.0% higher than in the Videnski wieners. The developed cooked sausage products with the protein carbohydrate-mineral supplement can be introduced into production as functional products with improved biological value. [ABSTRACT FROM AUTHOR]

This systematic review aimed to investigate the association of fish and sea fish dietary patterns (FishDiet) and meat or processed meat dietary patterns (MeatDiet) with bone mineral density (BMD) and/or risk of fractures (RF). This review includes 37 studies with a total of 432,924 subjects. The results suggest that MeatDiet and FishDiet did not affect BMD or RF in 48.2% of the subjects with MeatDiet and in 86.5% of the subjects with FishDiet. Positive effects on bone were found in 3% of subjects with MeatDiet and in 12% with FishDiet. Negative effects on bone were observed in 2.7% of FishDiet and in 47.9% of MeatDiet. Major negative effects of MeatDiet were found in subjects located in the Netherlands, Greece, Germany, Italy, Norway, UK and Spain who do not sustain a Mediterranean diet (92.7%); in Korea (27.1%); in Brazil and Mexico (96.4%); and in Australia (62.5%). This study suggests that protein intake from fish or meat is not harmful to bone. Negative effects on bone linked to FishDiet are almost null. Negative effects on bone were associated to MeatDiet in the setting of aWestern Diet but not in Mediterranean or Asian Diets. [ABSTRACT FROM AUTHOR]

The dietary protein role in different clinical nutritional conditions and some physio-pathological perspectives is a current and hot topic to discuss. Recent Proceedings of the Protein Summit 2, joining more than 60 nutrition scientists, health experts, and nutrition educators, suggest to increase plant but, in particular, animal protein intake because richer in leucine and consequently more effective to influence anabolic protein metabolism. The Panel conclusions are in apparent contradiction with the nutritional ecology statements, which strongly sustain the reduction of animal origin foods in the human diet and are currently concerned about the excessive, mainly animal protein intake in western and westernized Countries. In conclusion, it is time to carefully evaluate protein and aminoacid intake accurately considering quality, digestibility, daily distribution and individual characteristics. [ABSTRACT FROM AUTHOR]