含有大豆蛋白和大豆衍生的素的奶酪的健康和功能优势
Mark Messina1, Virginia Messina2
1Nutrition Science and Research, Soy Nutrition Institute Global, Jefferson, MO, United States.
Frontiers in plant science
|August 7, 2024
概括
开发新的植物性食品,如含有素的大豆奶酪,可以帮助满足全球蛋白质需求. 这项创新为增加植物蛋白摄入量提供了一个可持续的解决方案,同时使消费者和农民受益.
科学领域:
- 食品科学 食品科学 食品科学
- 生物技术是生物技术.
- 农业 农业 农业 农业
背景情况:
- 全球粮食系统面临可持续蛋白质生产的挑战,需要增加发达国家的植物性蛋白质摄入量.
- 目前的植物性奶酪无法复制乳酪,原因是植物蛋白不能模仿素的功能.
- 建议饮食转向植物蛋白,但由于改变消费习惯的困难和现有植物替代品的局限性而受到阻碍.
研究的目的:
- 探索混合植物性食品的开发,以满足消费者对营养,感官和功能属性的需求.
- 调查生产大豆衍生乳酪素的可行性,以用于植物性奶酪替代品.
- 评估将大豆衍生的素纳入大豆蛋白质矩阵的潜力,以提高植物性奶酪的质量.
主要方法:
- 利用基因工程工具,特别是以Agrobacterium为媒介的植物转化,将生产素的基因引入大豆中.
- 通过将大豆蛋白与来自大豆的素结合起来,开发混合食品.
- 评估植物蛋白和来自大豆的素的功能性质,以模仿乳制品奶酪的特性.
主要成果:
- 通过大豆的基因工程,从大豆中提取的素生产是可行的.
- 含有大豆蛋白和大豆衍生的素的混合产品显示出模仿乳酪的潜力.
- 这种产品的成功开发可以显著增加植物蛋白的消费.
结论:
- 在大豆中生产素提供了一个可行的策略,以提高植物性奶酪替代品的质量和消费者接受度.
- 这种方法解决了当前植物性奶酪的局限性,并支持增加植物蛋白摄入量的饮食建议.
- 开发生产素的大豆为农民带来了经济利益,因为它提供了增值作物,同时为消费者和食品工业带来了优势.
相关概念视频
01:28Proteins: Dietary Sources and Requirements
416
Consuming animal-based products offers high-quality proteins that contain optimal levels and combinations of essential amino acids, crucial for tissue repair and growth. Foods like eggs, milk, fish, and most meats are a source of complete proteins. Legumes and cereals are abundant in proteins; however, they typically lack a full range of essential amino acids. As a result, they are considered incomplete protein sources. Some plant sources like soybeans, quinoa, and amaranth do contain complete...
416
01:28Role of Proteins in the Human Body
2.6K
Proteins are the building block of life. They are also the most abundant macromolecules with as many diverse roles in the body. They are part of many structural components that provide unique shapes and structures to animal cells, tissues, and organs. In addition, they also act as biological catalysts and carry out several anabolic and catabolic reactions. Notably, some proteins are chemical messengers and regulate many critical processes, such as metabolism, growth, and development. They...
2.6K
01:24Protein Organization
6.3K
Proteins are polymers of amino acid residues. They are versatile and responsible for different cellular functions, including DNA replication, molecular transport, catalysis, and structural support. Proteins have a hierarchical structure comprising at least three levels of organization: primary, secondary, and tertiary structure. Some large proteins have a quaternary structure where individual protein subunits are linked together.
The primary structure of a protein is its amino acid sequence....
The primary structure of a protein is its amino acid sequence....
6.3K
01:18The Bone Matrix
3.0K
Bone contains a relatively small number of cells entrenched in a matrix of collagen fibers that provide an adherent surface for inorganic salt crystals. Both components of the matrix, organic and inorganic, contribute to the unusual properties of bone. Without collagen, bones would be brittle and shatter easily. Without mineral crystals, bones would flex and provide little support. This can be observed by an experiment: when the minerals of a bone are dissolved by soaking the bone in...
3.0K
01:21Overview of Protein Metabolism
913
Proteins are broken down into amino acids during digestion. Unlike fats and carbohydrates, which are stored for later use, proteins are not. Instead, amino acids are either used to produce ATP through oxidation or contribute to the creation of new proteins for the growth and repair of the body. Any surplus amino acids from the diet are converted into glucose or triglycerides rather than excreted.
Amino acids play various roles in the body once they are absorbed into cells. They are restructured...
Amino acids play various roles in the body once they are absorbed into cells. They are restructured...
913
01:25Protein Glycosylation
6.9K
Glycosylation, the most common post-translational modification for proteins, serves diverse functions. Adding sugars to proteins makes the proteins more resistant to proteolytic digestion. Glycosylated proteins can act as markers and receptors to promote cell-cell adhesion. Additionally, they have many essential quality control functions in the cell, such as correct protein folding and facilitating transport of misfolded proteins to the cytosol, which can be degraded.
Glycosylation occurs in...
Glycosylation occurs in...
6.9K