Effect of heat treatment on protein quality of rapeseed protein isolate compared with non‐heated rapeseed isolate, soy and whey protein isolates, and rice and pea protein concentrates

Abstract

AbstractBACKGROUNDRapeseed protein isolate is used in the food industry, and heating is often used during rapeseed processing. However, the digestible indispensable amino acid score (DIAAS) for heat‐treated rapeseed protein isolate is unknown. The present study aimed to test the hypothesis that heating rapeseed protein isolate improves protein quality resulting in DIAAS that is greater than for pea and rice protein concentrates, and comparable to that of soy and whey protein isolates.RESULTSStandardized ileal digestibility (SID) of amino acids (AA), except leucine and methionine, was not different between heat‐treated rapeseed protein isolate and soy protein isolate, but SID of most AA was greater (P < 0.001) for heat‐treated rapeseed protein isolate than for brown rice protein concentrate, pea protein concentrate, rapeseed protein isolate and soy protein isolate, but not whey protein isolate. Non‐heated rapeseed protein isolate had a reduced (P < 0.001) DIAAS for 6‐month‐old to 3‐year‐old children compared with soy protein isolate, but this was greater (P < 0.001) than for pea and brown rice protein concentrates. The DIAAS for heat‐treated rapeseed protein isolate was greater (P < 0.001) than for non‐heated rapeseed protein isolate for all age groups. Heat‐treated rapeseed protein isolate and whey protein isolate had a DIAAS > 100 for individuals older than 3 years.CONCLUSIONRapeseed protein isolate had a DIAAS comparable to soy protein isolate, but heat‐treated rapeseed protein isolate and whey protein isolate had DIAAS ≥ 100, qualifying these proteins as ‘excellent’. Rice and pea protein concentrates had DIAAS < 75. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.