The study was published in the journal, ‘Journal of Agricultural and Food Chemistry.’
For the study, Da Chen, Osvaldo Campanella, and their colleagues looked into the possibility that human cells could also absorb the same amount of peptides from a meat substitute as they can from a chicken.
Through the process of extrusion, the researchers were able to create a meat alternative that is made from wheat gluten, and soy. When it was cut open, the pieces of the material resembled chicken. After it was ground up, the pieces were broken down using an enzyme commonly used by humans to digest food.
The tests done in lab conditions in a test tube rather than inside the human body revealed that the peptides from the plant-based meat substitutes were less water-soluble than those from chicken. They also did not work well with human cells.
The purpose of the study, researchers believe, is for nutritionists to develop new strategies to increase the uptake of these peptides from plant-based proteins by human cells with the aid of other ingredients.