Nutritional and technological evaluation of an enzymatically methionine-enriched soy protein for infant enteral formulas

Abstract

Enzymatically modified soy proteins have the amino acid profile and functional properties required for dietary support. The objective of this study was to evaluate the nutritional and technological properties of an enzymatically modified soy protein ultrafiltered fraction with bound methionine (F_1–10E) to be used as a protein ingredient for infant enteral formulas. F_1–10E was chemically characterized and biologically evaluated. Thirty-six weaning Wistar rats were fed during 3 weeks with a 4% casein-containing diet. Rats were divided into three groups and recovered for 3 weeks with 18% protein-containing diets based on: (1) F_1–10E, (2) casein or (3) soy isolate+methionine. Nutritional indicators were weight gain, protein efficiency ratio, plasma proteins, apparent digestibility and protein in the carcass. Additionally, F_1–10E was added as a protein ingredient of an enteral formula, and its sensory and rheological properties were compared with a hydrolyzed-whey protein commercial formula. F_1–10E contained 68% protein and 5% sulphur amino acids, with 60% of peptides ≤6 kDa. Casein-based and F_1–10E-based diets were comparable (P>0.05) in weight gain (108 g and 118 g, respectively), protein efficiency ratio (2.7), apparent digestibility (93% and 95%), plasma proteins (5.7 mg/100 ml) and carcass protein (61%), and better than soy isolate-based+methionine diet (P<0.05). Viscosity of the commercial formula and our formula was similar during a 24-h period. Sensory acceptability was 8 for our formula and 3.5 for the commercial one, on a scale of 1–10 (P<0.05). Due to its nutritional, sensorial and rheological properties, F_1–10E could be used as a protein source in infant enteral formulas.