NUTRALYS^® Pea Protein and NUTRALYS^® S85 Plus: A Range of High Nutritional Quality Pea Protein with Characteristic Digestion Profiles

Authors

• L. Guérin-Deremaux - Roquette Frères, Lestrem, France
• C. Perreau - Roquette Frères, Lestrem, France
• C. Lefranc-Millot - Roquette Frères, Lestrem, France
• J. Sharma - Roquette Frères, Lestrem, France
• S. De Jong – NIZO Food Research, The Netherlands 

Study Objectives

Methods

Protein digestibility

	Growing rats n=10/group
	Control period followed by 5-day balance period
	Diet providing 10% of proteins or no protein
	Endpoints: Nitrogen intake & Fecal nitrogen

PDCAAS evaluation

Kinetic of digestion

• “NIZO SIMPHYD model”
• Static model simulating the gastric digestion combined with in-line viscosity measurements

Results

Protein digestibility & PDCAAS 

The NUTRALYS® range of pea proteins is a great source of highly digestible proteins with almost full amino acid profile opening the opportunity to good synergies with cereal-based proteins.
For example, when using the 2007 amino acid requirements, a ration of 85% NUTRALYS® pea protein/15% wheat gluten allows to reach an amino acid score over 100.

Kinetic of digestion

NUTRALYS® S85 Plus & Whey: no evolution of viscosity     “Fast protein”
NUTRALYS® pea protein: Increase in viscosity during the gastric acidification and sudden drop in viscosity after addition of the gastric enzymes, suggesting the aggregation into particles “Intermediate-fast protein”
Casein: High and sustained increase in viscosity, suggesting the formation of an enduring protein network    “Slow Protein”

The fast or intermediate-fat proteins could facilitate rapid amino acid delivery to the bloodstream and may be of potential interest for muscle protein synthesis during the recovery phase.

Conclusion

The 2 pea proteins isolates evaluated in these studies displayed a high nutritional quality profile. NUTRALYS® pea protein is an “intermediate-fast protein” and NUTRALYS® S85 Plus is a “fast-digested protein” making these ingredients adapted to specific nutritional needs. These results show that plant-based proteins, like those of the NUTRALYS® range, may allow designing high quality protein rich foods and beverages

LIST OF REFERENCES

Yang et al., 2012, Agro Food Ind Hi Tech; Overduin et al., 2015, Food Nutr Res 

DISCLAIMER

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© Roquette Frères S.A. 11/2020