Texturizing pea and rice protein changes amino acid availability
What it found
In lab tests, texturized pea and rice proteins were easier to digest and released more non-essential amino acids than the untreated isolates, but texturizing also reduced the release of some essential amino acids like lysine.
Rice protein held up better during the process, keeping a more balanced amino acid profile.
What they found
Animal and lab studies
Digestibility and non-essential amino acids
In lab tests, the texturized proteins were more digestible and released more non-essential amino acids than the untreated isolates. This effect was not significant for pea protein on its own.
Essential amino acid loss
Texturizing significantly reduced the release of some essential amino acids, including lysine.
Rice protein stability
Rice protein was more stable during extrusion and kept a more balanced amino acid profile.
What the authors conclude
“Texturization can therefore be a useful tool to improve the functionality of vegetable proteins, but it is necessary to optimize the process to minimize nutritional losses.”
Also in their conclusions
- They say texturization can be a useful tool to improve the functionality of vegetable proteins.
- They advise that the process needs to be optimized to minimize nutritional losses.
How it was done
Demand for plant proteins is rising, and meat alternatives need both good nutrition and good texture. Texturizing by thermoextrusion is used to improve texture, but it could change how well amino acids are released and absorbed.
The researchers took protein isolates from pea, rice, and a 50:50 pea-rice mix, put them through extrusion to texturize them, and then measured in lab tests how digestible the proteins were and how much of each amino acid was released.
What it can’t tell you
- We summarised it from the abstract only.
- These are lab tests, not studies in people. They can't show how the body actually uses these proteins.
- The tests measured release of amino acids in a lab setup, not real digestion in a person.
Who paid
- Authors work at
- University of Murcia, Spain; Universitat Politècnica de València, Spain
The paper
- Title
- Effect of protein texturization on amino acids and protein in vitro bioaccessibility of pea and rice protein
- Type
- Study
- Evidence
- Animals and lab studies
- Summarised from
- Abstract only
- Cite
- Peñaranda I, Garrido MD, García-Segovia P, Martínez-Monzó J, Igual M (2025). Effect of protein texturization on amino acids and protein in vitro bioaccessibility of pea and rice protein. Food & function. doi:10.1039/d4fo04829fPubMed 39928108DOI
Summary written 26 Sep 2026. Check it against the paper before it changes what you eat. How we summarise papers · Report an error