释放植物性卵类同类的潜力:各种食物系统的机制,挑战和策略
Ying Wang1, Youling L Xiong2, Li Wang1
1School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.
Comprehensive reviews in food science and food safety
|September 17, 2025
概括
基于植物的卵子替代品在可持续饮食中越来越受欢迎. 本综述探讨了它们的形成,功能以及改善食品系统如凝,泡和乳液中的质地和稳定性的策略.
科学领域:
- 食品科学 食品科学 食品科学
- 可持续的粮食系统可持续的粮食系统
- 饮食创新 饮食创新
背景情况:
- 由于可持续性和健康问题,消费者对植物性食品的需求不断增长.
- 植物性蛋替代品对于素食饮食和解决传统的蛋相关健康问题至关重要.
- 在各种食品应用中,在植物性卵子替代品中实现所需的纹理和稳定性存在挑战.
研究的目的:
- 审查植物性卵类模拟形成的机制和特征.
- 讨论改善不同食品系统中卵子替代品性能的战略.
- 澄清植物性蛋成分的功能作用及其应用机制.
主要方法:
- 对植物性卵子替代品产品形成机制的文献综述.
- 分析不同植物性蛋成分所传递的功能特征.
- 讨论凝,泡和乳液系统中蛋替代品的改进策略.
主要成果:
- 与传统蛋相比,蛋替代品往往提供有限的功能,需要有针对性的成分选择.
- 了解成分机制对于优化特定食物矩阵中的植物性蛋至关重要.
- 蛋白质修饰和战略成分选择是增强感官和营养特性的关键.
结论:
- 需要进一步的研究,以克服植物性蛋开发的技术和营养挑战.
- 根据特定的食品系统 (凝,泡,乳液) 定制成分功能对于成功应用至关重要.
- 优化植物性蛋替代品需要采用整体方法,考虑可持续饮食的感官属性和营养价值.
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