ArticleFoods (Basel, Switzerland)2023
Processing-Induced Markers in Proteins of Commercial Plant-Based Drinks in Relation to Compositional Aspects.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed, 15 citations in OpenAlex.
- A Microfluidic Approach for Profiling Total Nitrogen Content in Age-Specific Nutritional Formulas Using Microchip Gel Electrophoresis.International journal of molecular sciences · 2025Article
- Oat Kilning and Its Effects on Liquid Oat-Base Production.Foods (Basel, Switzerland) · 2024Article
- Comprehensive Study of Total Nitrogen Content and Microfluidic Profiles in Additive-Enriched Plant-Based Drinks.Foods (Basel, Switzerland) · 2024Article
- Storage Stability of Plant-Based Drinks Related to Proteolysis and Generation of Free Amino Acids.Foods (Basel, Switzerland) · 2024Article
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
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Abstract
The consumption of plant-based drinks is increasing, but they represent a product category normally with lower protein content as compared with bovine milk. Furthermore, the products are highly processed and, therefore, the proteins in this product category may carry a significant processing history. In the present study, a series of 17 freshly produced, commercially available plant-based drinks were benchmarked according to protein-quality parameters. The plant-based drinks represented different plant sources, as well as some mixed products, and were investigated relative to composition, aggregate sizes, presence of non-reducible proteins complexes, and level of processing-induced markers in the proteins. Processing-induced changes in the proteins were determined by a newly developed cocktail method, determining markers related to Maillard and dehydroalanine pathways, as well as intact lysine by triple quadrupole-multiple reaction monitoring-mass spectrometry. It was found that all drinks contained non-reducible protein complexes, but specifically, oat-based drinks represented the largest span contents of processing-induced markers within the proteins, which may relate to their inherent processing histories. Furthermore, it was shown that in products containing added sugar, Maillard reaction-related processing markers were increased over the dehydroalanine pathway.
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