在酸奶和奶酪中替代乳制品蛋白的趋势和前景
Martha L Diaz-Bustamante1, Julia K Keppler2, Luis H Reyes1
1Grupo de Diseño de Productos y Procesos (GDPP), Department of Chemical and Food Engineering, Universidad de Los Andes, Bogotá, Colombia.
Heliyon
|June 22, 2023
概括
可持续的蛋白质来源,如单细胞和重组蛋白质,为乳制品替代品提供营养益处. 在优化它们在奶酪和酸奶产品中的使用方面仍然存在挑战.
科学领域:
- 食品科学 食品科学 食品科学
- 可持续的营养 可持续的营养
- 乳制品替代品 乳制品替代品
背景情况:
- 越来越多的人对营养,功能和环保乳制品的需求推动了对替代蛋白质来源的研究.
- 植物性,单细胞 (SCP) 和重组蛋白质是乳制品蛋白质替代研究的关键领域.
- 目前的植物性蛋白质往往需要混合乳制品蛋白质以获得最佳的功能,这凸显了对独立替代品的需求.
研究的目的:
- 审查奶酪和酸奶生产中替代乳制品蛋白质的现状.
- 分析植物性,单细胞和重组蛋白质作为乳制品替代品的功能性质.
- 确定与将这些替代蛋白质纳入乳制品相关的技术和感官挑战.
主要方法:
- 关于乳制品替代蛋白质来源的科学出版物的文献综述.
- 对植物性,SCP和重组蛋白的功能性质 (营养,纹理,感觉) 的分析.
- 确定乳制品中替代蛋白质整合的挑战和未来研究方向.
主要成果:
- 单细胞蛋白 (SCP) 和重组乳制品蛋白因其营养特征,高产量和利用废物流的能力而显得有前途.
- 植物性蛋白质虽然很常见,但通常需要乳制品蛋白质以获得所需的功能属性.
- 对于将替代蛋白质完全整合到奶酪和酸奶中,存在重大技术和感官障碍.
结论:
- SCPs和重组蛋白质是可持续乳制品蛋白质替代品的强有力的候选者,提供营养和环境优势.
- 克服功能和感官感知方面的挑战对于乳制品中替代蛋白质的广泛采用至关重要.
- 未来的研究应该集中在增强替代蛋白质特性和开发乳制品应用的新加工技术上.
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