Insights into protein digestion in plant-based meat analogs

Abstract

Concerns about maintaining a balanced diet have raised the attention to protein bioavailability and nutrition of plant-based meat analogs (MAs). Understanding the digestibility of proteins in MAs and their influencing factors is essential for researchers, manufacturers, and consumers. Depending on the formulation and processing conditions, the protein aggregating status, protein–non-protein component interactions, and the morphology of fibrous structures vary significantly and directly affect protein digestibility. The current review first describes methods used to assess the protein digestibility of MAs, followed by a discussion on the effects of individual ingredients and processing conditions on protein digestibility and the underlying mechanisms. Future strategies to enhance protein digestion in MAs are also discussed.