JMB

eISSN 1738-8872
pISSN 1017-7825

Table. 1.

Table. 1.

Types of plant-based protein.

Kind Components Advantage Disadvantage Ref
Soybean Globulin, albumin, proteose, high lysine and tryptophan Relatively inexpensive, no scent repulsion Allergic substances present, GMO, low methionine [20]
Pea The most dietary fiber among beans, high lysine and tryptophan No allergic substances, gluten free, strengthen immunity Relatively expensive, unique scent [22]
Wheat Non-gluten(15%) : Albumin, globulin, protease, /
Gluten(85%) : Gliadin, glutenin,
Evenly distributed essential amino acids Gluten sensitivity leading to digestive problems [24]
Rice Glutelin, restricted lysine Fast digestion and absorption due to small molecular weight Increasing hardness and chewing to dairy products, Restricted lysine [38]
Mung bean Rich leucine, lysine, phenylalanine and tyrosine, Low threonine & tryptophan Drought-resistant, low-input, gluten free, non GMO detoxification activity, alleviates cardiovascular disease Allergic substances, difficult cooking [29]
J. Microbiol. Biotechnol. 2024;34:994~1002 https://doi.org/10.4014/jmb.2312.12049
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