Development and optimisation of plant-based protein–vitamin concentrates from pea, soybean, and oat for potential sports nutrition applications
DOI:
https://doi.org/10.5219/scifood.102Keywords:
protein–vitamin concentrates, enzymatic hydrolysis, plant-based proteins, sports nutrition, functional foodsAbstract
The modern sports nutrition industry requires affordable plant-based protein sources with high nutritional potential that can partially replace animal-derived proteins and reduce reliance on imports. Legume grains, as valuable sources of protein and essential amino acids, have considerable potential for developing functional food products. This study aimed to develop and optimise formulations and processing technology for protein–vitamin concentrates (PVCs) derived from plant raw materials-peas, soybeans, and oats-enriched with natural vitamin sources (rosehip and lemon) to expand the availability of affordable sports nutrition products in the Republic of Kazakhstan. The protein base was obtained from regionally adapted cultivars: peas (Aksary), soybeans (Zhansaya), and oats (Syrgalym). The technological process included raw material preparation, aqueous extraction, and enzymatic hydrolysis using pancreatin (3%, pH 8.0–8.2, 43–45 °C), followed by enrichment with lemon extract (10%) and rosehip extract (20%), stabilisation with apple pectin (1%), and drying by either lyophilisation (–50 °C) or convective drying (50 °C). The resulting samples were evaluated for physicochemical, biochemical, sensory, and safety parameters using standardised analytical methods harmonised with internationally recognised ISO and AOAC standards. Optimisation of the formulations increased the content of amino acids, vitamins, and minerals. The obtained PVCs contained 18.79–26.75% protein, L-arginine (1.795–3.631 g/100 g), lysine (1.108–1.222 g/100 g), vitamin C (110.8–125.15 mg/100 g), β-carotene (0.056–0.067 mg/100 g), B-group vitamins, magnesium (119.08–146.57 mg/100 g), and zinc (3.34–3.63 mg/100 g). All samples complied with regulatory requirements for physicochemical, biochemical, sensory, and safety indicators. Convective drying preserved key nutritional and quality parameters at levels comparable to lyophilisation while offering advantages in process efficiency. The developed PVCs are characterised by high protein content and a favourable micronutrient profile and could be further investigated as potential ingredients for the development of functional sports nutrition products. Their implementation could contribute to the development of domestic production and reduced dependence on imported sports nutrition products.
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