在物食品中的大豆成分的评估 应用:系统审查
Hee S Kim1, Evan C Titgemeyer2, Erica Curles3
1Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA.
Animals : an open access journal from MDPI
|January 11, 2024
概括
大豆在适当加工时,提供与物食中的动物蛋白质相比较的营养价值. 需要进一步的研究,才能将这些多功能的大豆成分完全整合到物食品行业中.
科学领域:
- 动物营养 动物营养
- 食品科学 食品科学 食品科学
- 物食品技术 物食品技术
背景情况:
- 豆在物料中的利用率仍然很低,尽管它具有丰富的营养成分,包括蛋白质,多不和脂肪酸和可发酵纤维.
- 物食品行业传统上依赖于动物蛋白质,对植物替代品 (如大豆) 的探索有限.
研究的目的:
- 自2000年以来,系统地审查有关物食应用的大豆研究的文献.
- 确定与将大豆纳入物食品行业相关的优点,弱点,机遇和威胁 (SWOT).
主要方法:
- 对44篇文章进行了系统审查,重点关注大豆成分及其在物料中的潜力.
- 文章按研究内容分类,并总结,为物和大豆行业提供见解.
主要成果:
- 适当加工的大豆产品显示出与物食中的加工动物蛋白质相比的营养价值,口感和功能.
- 由于多功能加工技术,大豆成分在物料中具有相当大的包含潜力.
结论:
- 加工的大豆可以成为物食配方中动物蛋白质的可行替代品.
- 对加工技术,发酵对健康的益处和消费者接受的进一步调查对于未来将大豆纳入物食至关重要.
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