油基成分的挤出:释放可持续蛋白质解决方案的新潜力
Aayushi Kadam1,2, Martin G Scanlon1, Filiz Koksel1,2
1Department of Food and Human Nutritional Sciences, Faculty of Agricultural and Food Sciences, University of Manitoba, Winnipeg, Manitoba, Canada.
概括
挤出加工增强了油蛋白质,改善了消化能力,减少了反营养素. 这项技术提供可持续的,具有成本效益的植物性食品解决方案,包括肉类替代品和零食.
科学领域:
- 食品科学与技术 食品科学与技术
- 可持续农业 可持续农业
- 生物技术是生物技术.
背景情况:
- 对植物性蛋白质的日益增长的需求需要对副产品 (如油蛋糕和饭菜) 的提升价值.
- 油蛋糕和食富含蛋白质,并具有适用于食品应用的功能性质.
- 挤出加工是修改植物性蛋白质的关键技术.
研究的目的:
- 审查挤出工艺,以提高油蛋糕,食和蛋白质的功能.
- 讨论挤出参数和残留油含量对蛋白质修饰的影响.
- 为了突出挤出油蛋白在食品中的应用.
主要方法:
- 对2000年至2024年间发表的研究进行了全面的文献综述.
- 使用的关键词:油蛋白,挤出,植物性肉类替代品.
- 搜索数据库:斯科普斯和科学网.
主要成果:
- 挤出诱导结构和功能蛋白质的修改,改善消化能力和营养特征.
- 油蛋白中的反营养因素可以通过挤出来减少.
- 优化挤出参数对于期望的功能结果至关重要.
结论:
- 挤出技术显著提高了油蛋白质的功能,用于食品应用.
- 挤出油蛋白对于开发可持续的肉类替代品,零食和谷物有价值.
- 前挤出处理,如发酵和酶水解,可以进一步提高产品质量.
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