Plant Protein Production Process and Formulation

Author: Chief Editor: Li Yibing
Publisher:
Publish Date: 2000-01-01
Features: Excerpt: (III) Removal of Proteins and Free Radicals In recent years, there have been significant advancements in the theoretical research on free radicals and aging. Under normal conditions, the human body produces free radicals during oxidative metabolism, which are not only harmless but also essential for physiological processes. However, when certain factors affect the body, leading to an excess of free radicals, it can result in certain diseases and promote aging. Specifically, when free radicals reach a certain concentration, they can cause lipid peroxidation. The decomposition products of lipid peroxidation, such as "malondialdehyde," are high-molecular-weight crosslinking agents that react with proteins, nucleic acids, and enzymes to form large molecular crosslinked products, causing damage to tissues. Excessive free radicals can also lead to some elderly diseases, such as cataracts, rheumatoid arthritis, and atherosclerosis. Fortunately, the human body has a unified and coordinated antioxidant system, including antioxidant enzymes and non-enzymatic antioxidants, which can effectively remove free radicals under normal conditions. However, the synthesis of antioxidant enzymes requires proteins. If there is a long-term deficiency of proteins or insufficient supply, the body's antioxidant capacity will inevitably decrease, potentially leading to diseases and accelerating the aging process. Measurements of lipid peroxidation products and antioxidant enzyme levels in tissues have shown that appropriately restricting energy intake while providing ample high-quality proteins (such as casein) can inhibit lipid peroxidation, indicating that supplementing with adequate high-quality proteins plays a significant role in enhancing antioxidant function and anti-aging effects in the elderly.
II. Global Protein Supply and Production (I) Protein Supply Sources The United States and other developed countries have sufficient protein and energy supplies, while many developing countries lack adequate protein and energy. Additionally, countries with low total protein supply also have low animal protein supply. Generally, animal protein has a higher biological value than plant protein. As of now, the world's population has exceeded 5.2 billion, and as many as 800 to 1.2 billion people suffer from malnutrition due to protein deficiency. Measures have already been taken and are currently being implemented to develop and supply high-quality proteins for developing countries, aiming to provide acceptable, nutritious, and affordable proteins from available food sources.
1. Food Combinations Relevant authorities and governments in various countries have utilized locally available foods to develop and test multiple nutritious food combinations. ① In Central America, a food called Incaparina has been developed and used, consisting of whole corn, whole sorghum, cottonseed flour, Aspergillus oryzae yeast, calcium carbonate, and vitamin K. ② In Lebanon, L’aubina has been promoted, containing chickpeas, semi-cooked wheat, and some dried skim milk and bone ash. ③ A mineral and vitamin-fortified corn-soy-milk combination (CSM). ④ Whey-soy mixed beverage (WSDM), a mixture of sweet whey, full-fat soybean powder, soybean oil, corn syrup, vitamins, and minerals.
2. Genetic Improvement of Cereals Scientists at Purdue University discovered a special type of corn called Opaque-2, which has half the amount of incomplete protein zein compared to ordinary corn, while doubling the amount of complete protein gliadin. The concentrations of lysine and tryptophan increased by approximately 50%, and the levels of leucine and isoleucine were also more balanced. Feeding trials in animals and humans have demonstrated the increased value of Opaque-2 corn. Breeding programs have been established to develop: ① High-lysine sorghum and barley. ② High-protein rice and wheat. ③ A hybrid of wheat and rye called triticale. These genetically improved products have made plant protein quality close to that of animal protein, and this work holds great promise.