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大豆蛋白的机遇和挑战与不同的加工应用

Zixiao Deng¹, Sung Woo Kim¹

¹Department of Animal Science, North Carolina State University, Raleigh, NC 27695, USA.

Antioxidants (Basel, Switzerland)

|May 25, 2024

概括

大豆粉 (SBM) 提供营养益处,但含有反营养素. 处理方法可以增强SBM.

科学领域:

营养科学营养科学
食品加工食品加工食品加工
生物活性化合物生物活性化合物

背景情况:

大豆粉 (SBM) 是动物饮食中广泛使用的植物蛋白质来源.
SBM含有有价值的营养素和生物活性化合物,如异黄和大豆素.
在SBM中的反营养因素对其利用提出了挑战.

研究的目的:

审查SBM和加工大豆产品的营养和生物活性成分.
评估加工方法以提高SBM的营养价值.
探索营养改善和生物活性化合物保存之间的平衡.

主要方法:

关于SBM加工技术的文献综述.
在SBM中对营养和生物活性成分的分析.
评估诸如乙醇/酸洗,酶处理和发酵等方法.

主要成果:

在SBM中含有的异黄和大豆沙素具有抗氧化和抗炎性质.
处理方法可以减少抗营养化合物.
优化加工对于保存有益的生物活性化合物至关重要.

结论:

处理SBM对于减轻反营养因素和提高其价值至关重要.
维持营养增强和生物活性化合物保存之间的平衡是关键.
有效的加工技术对于最大限度地提高大豆产品对健康的益处至关重要.

关键词:

抗营养化合物抗营养化合物生物活性化合物生物活性化合物加工大豆产品加工大豆产品豆粉是大豆粉的一种.

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