Information from the abstract
As consumer demand for sustainable protein alternatives increases, plant-based meat analogues are gaining prominence in global food markets. This study assessed the nutritional quality and in vitro protein digestibility of five commercial plant-based burger patties compared to conventional beef burger. Samples underwent comprehensive analysis including proximate composition, physicochemical properties, SDS-PAGE protein profiling, in vitro digestibility simulation, and amino acid characterization. Protein contents ranged from 11.69-19.06% in plant-based samples versus 17.43% in beef, with three samples (S1, S3, S5) not significantly different from beef by Duncan's test, and S4 significantly higher. Plant-based products uniquely provided dietary fiber (1.49-2.93%) and carbohydrates (10.86-17.13%), while fat content varied substantially (0.62-14.71%). SDS-PAGE showed broader protein molecular weights in beef (17–245 kDa) than plant-based samples (13–75 kDa). In vitro protein recovery exceeded 80% across samples, without significant differences from beef (84.05%). In S3 (texturized soy–wheat gluten), methionine alone fell below its reference value, although combined sulfur amino acids remained adequate. Proximate composition, protein recovery, and essential amino acid composition data from this single formulation suggest some plant-based burgers approach beef in protein quantity and recovery. However, overall protein quality remains uncertain without antinutritional factor analysis, DIAAS scoring, individual amino acid digestibility measurements, and in vivo validation.
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This record has an Impact Signal of 72/100 based on recency, source, collaboration, and bibliographic signals. It prioritizes monitoring and is not a judgment of research quality.
Related topics: Food and Agricultural Sciences · Meat and Animal Product Quality · Agriculture Sustainability and Environmental Impact
Thai researcher and institutional participation
Subhash V. Pawde · Tongheng To · Saroat Rawdkuen · Mae Fah Luang University
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