Use this URL to cite or link to this record in EThOS: http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.698860
Title: Plant protein isolates with optimised phenolic content to partially replace meat protein in the human diet
Author: Multari, Salvatore
ISNI:       0000 0004 5993 1547
Awarding Body: University of Aberdeen
Current Institution: University of Aberdeen
Date of Award: 2016
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Abstract:
The production, processing and marketing of sustainable and affordable food involve complex phenomena that affect the lives of millions of people worldwide. Due to the rapid growth of the world's population, the provision of food is a significant challenge for the agrifood industry and policy makers, as this is strictly interlinked with climate change and public health interventions. The overall aim of this research was to contribute to delivering nutritious food to feed an increasing unhealthy population. High-protein crops that can be grown sustainably in high latitude countries, including Scotland, could provide a healthy alternative to partially replace our dependency on unsustainable protein-rich foodstuffs. These include meat, the production of which is responsible for a substantial share of food-related environmental pressures. For this reason, green pea, lupin, fava bean, hemp and buckwheat were selected and analysed for their macro- and micro- nutrient content, as well as their phytochemical profile and compared to a red meat- and wheat-based meal in a human intervention trial. The crops studied were high in protein (ranging from 20 to 43% in buckwheat and lupin, respectively) and fibre (up to 25% in hemp) and also found to contain a diverse range of phenolic compounds, considered to participate in the prevention of diet-related disorders. As fava bean contained relatively high amounts of protein (approx. 22% w/w), protein fractions were isolated and further investigated to understand the contribution of the phytochemical components in terms of protein functionality and oxidative stability. Since fava bean protein isolates showed promising food applications, they were used to develop meat patties. The addition of fava bean proteins significantly decreased lipid and protein oxidation of the processed products. The results of this research could encourage a higher consumption of plant-based products, which would be favourable from both a health and environmental perspective.
Supervisor: Not available Sponsor: Not available
Qualification Name: Thesis (Ph.D.) Qualification Level: Doctoral
EThOS ID: uk.bl.ethos.698860  DOI: Not available
Keywords: Food security ; Plant proteins as food ; Fava bean (Scotland)
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