Emerging processing technologies for improved digestibility of muscle proteins

摘要: Abstract Background The ever-expanding human population demands some novel ideas and ingenious ways to produce foods of sufficient quality quantity that would meet the protein requirements humans. Muscle proteins, both lab- farm-grown, are going contribute their part play an important role in near distant future. However, finite animal land resources increasing environmental concerns will limit our capacity adequate muscle proteins for all. A viable option sustain is reduce food wastage fully utilize existing by improving digestibility foods. use processing techniques may support such objectives. this relatively nascent area there urgent need expand understanding examining basic knowledge how processed under different conditions behave gastrointestinal environment, vivo vitro. Scope approach present review highlights discusses affect digestion environments. underlying mechanisms have been discussed detail supported current literature. Key findings conclusions Protein can be improved employing several thermal non-thermal emerging technologies, which potential improve susceptibility proteases. By affecting structural (quaternary, tertiary or even secondary) functional properties microstructure, technologies as pulsed electric field, high-pressure, ultrasound hydrodynamic shockwave, induce denaturation unfolding refolding thereby diffusion proteases deep into matrix well accessibility cleavage sites. patterns not always predictable depends on origin protein, positively negatively. Extensive research required understand optimum these towards favourable effects affected structure configuration enable suitable meat cuts from species. There a standardise methods used study particularly ‘in vitro’.