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固态发酵植物食品作为新的蛋白质来源

Tessa S Canoy¹, Emma Schack Wiedenbein¹, Wender L P Bredie¹

¹Department of Food Science, University of Copenhagen, Frederiksberg, Denmark; email: tessa@food.ku.dk, dn@food.ku.dk.

Annual review of food science and technology

|December 18, 2023

概括

可持续的蛋白质需要探索植物性食物. 植物食品的固态发酵增强了蛋白质的消化能力,并创造了可取的风味,为动物蛋白提供了替代品. 这篇评论探讨了这些转变.

科学领域:

食品科学食品科学食品科学
微生物学微生物学
生物技术是生物技术.

背景情况:

全球人口不断增长,需要超越畜牧业的可持续蛋白质来源.
在非洲和亚洲,植物性食品 (如梅,纳托) 的传统固态发酵为替代蛋白质开发提供了一个模型.
这些发酵增强了植物成分的营养价值和感官特性.

研究的目的:

审查在植物食品的固态发酵过程中发生的生化和微生物变化.
阐明这些过程如何提高蛋白质质量并产生像乌玛米和kokumi这样的可取味道.
为开发新型植物蛋白食品提供见解.

主要方法:

关于植物性食品固态发酵的科学出版物的文献综述.
对植物食品矩阵上的微生物作用 (菌和菌株) 的分析.
总结蛋白质消化能力,抗营养因素和风味化合物生成的变化.

主要成果:

固态发酵显著提高了蛋白质的消化能力,并消除了反营养因素.
微生物活动产生独特的纹理,风味 (kokumi,umami) 和必需的氨基酸.
具体的例子包括模具和 * 细菌 * 发酵的食品,如泰佩,苏福和纳托.

结论:

固态发酵是一种可行的策略,可以提高植物蛋白质食品的质量和吸引力.
了解这些发酵过程是创新可持续和可口的替代蛋白质来源的关键.
这些传统方法为未来的食品技术和可持续的食品系统提供了宝贵的教训.

关键词:

细菌杆菌是一种发酵发酵发酵发酵模具模具模具模具模具植物蛋白质是一种植物蛋白质.基于植物的植物性食品.固态电池是一种固态电池.

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