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the digestive enzymes and so affects the digestive process in humans when consumed (Leterme et al. 1992).
11.7.3 Oilseed Proteins
The oil-producing plants will be having high level of proteins which is useful for the
human diet. The oilseed proteins can be categorized into biologically active proteins
(enzymes), storage proteins, and structural proteins. Among these, the storage proteins are the one which is very much abundant in the oilseeds such as 25% for rapeseed, 23% for cottonseed, and 13–17% for safflower (Asgar et al. 2010). The main
disadvantages of the oilseed protein alternative are antinutrients which are very
much necessary for the safe protection of oilseeds but reduce the enzymes in human
digestion. The allergenic properties of the oilseeds are also to be considered before
deciding the meat alternatives.
11.7.4 Cereal Proteins
Worldwide cereals are the most important food crops, and so their products are also
most important. They are consumed as (i) seeds, rice, barley, oats, and maize; (ii)
flour, rice, wheat, and rye; and (iii) flakes, barley, oats, and maize. Wheat has the
highest protein content of all (8–17.5%) followed by maize (8.8–11.9%), barley
(7–14.6%), rice (7–10%), oats (8.7–16%), and rye (7–14%). The main proteins are
albumins, globulins, gliadins, and glutelins (Guerrieri 2004). The most promising
member of cereal protein for meat analog is the wheat gluten. Combined with soy
flour, wheat gluten produces meat extenders for meat patties and binder for sausage
products (Riaz 2004). The main disadvantage is the gluten, the protein found in
wheat, rye, and barley which are harmful to some individuals. Intolerance of gluten
proteins can lead to celiac disease which is not a normal hypersensitive reaction
mediated by IgE but affects and damages the small intestine (Sadler 2004). The
water insolubility is also one major impact which limits its use as meat analog
(Kong et al. 2007).
11.8 Mycoproteins
Consumers need a meat alternative which does not need to resemble meat in texture,
taste, and flavor, but it needs to be like as such as meat itself. In this scenario, the
substitution of mycoproteins as meat substitute is accepted easily than the plant-rich
proteins. This is because the mycoproteins are more similar to meat and so the consumers are eased with this substitution (Raats 2007).
M. Bhuvaneswari and N. Sivakumar
the digestive enzymes and so affects the digestive process in humans when consumed (Leterme et al. 1992).
11.7.3 Oilseed Proteins
The oil-producing plants will be having high level of proteins which is useful for the
human diet. The oilseed proteins can be categorized into biologically active proteins
(enzymes), storage proteins, and structural proteins. Among these, the storage proteins are the one which is very much abundant in the oilseeds such as 25% for rapeseed, 23% for cottonseed, and 13–17% for safflower (Asgar et al. 2010). The main
disadvantages of the oilseed protein alternative are antinutrients which are very
much necessary for the safe protection of oilseeds but reduce the enzymes in human
digestion. The allergenic properties of the oilseeds are also to be considered before
deciding the meat alternatives.
11.7.4 Cereal Proteins
Worldwide cereals are the most important food crops, and so their products are also
most important. They are consumed as (i) seeds, rice, barley, oats, and maize; (ii)
flour, rice, wheat, and rye; and (iii) flakes, barley, oats, and maize. Wheat has the
highest protein content of all (8–17.5%) followed by maize (8.8–11.9%), barley
(7–14.6%), rice (7–10%), oats (8.7–16%), and rye (7–14%). The main proteins are
albumins, globulins, gliadins, and glutelins (Guerrieri 2004). The most promising
member of cereal protein for meat analog is the wheat gluten. Combined with soy
flour, wheat gluten produces meat extenders for meat patties and binder for sausage
products (Riaz 2004). The main disadvantage is the gluten, the protein found in
wheat, rye, and barley which are harmful to some individuals. Intolerance of gluten
proteins can lead to celiac disease which is not a normal hypersensitive reaction
mediated by IgE but affects and damages the small intestine (Sadler 2004). The
water insolubility is also one major impact which limits its use as meat analog
(Kong et al. 2007).
11.8 Mycoproteins
Consumers need a meat alternative which does not need to resemble meat in texture,
taste, and flavor, but it needs to be like as such as meat itself. In this scenario, the
substitution of mycoproteins as meat substitute is accepted easily than the plant-rich
proteins. This is because the mycoproteins are more similar to meat and so the consumers are eased with this substitution (Raats 2007).
M. Bhuvaneswari and N. Sivakumar