加工对大豆肉类类类似物蛋白质质量和环境影响评估的影响
Laila Hammer1, Corina Sägesser2, Armin Siegrist2
1Nutrition Research, Swiss Distant University of Applied Sciences (FFHS) / University of Applied Sciences and Arts of Southern Switzerland (SUPSI), Switzerland; Agroscope, Competence Division Methods Development and Analytics, 3003 Bern, Switzerland; Division of Human Nutrition and Health, Wageningen University & Research, the Netherlands.
Food research international (Ottawa, Ont.)
|November 21, 2025
概括
植物性肉类类型提供高蛋白质消化率 (>95%) 和较低的环境影响. 挤出加工显著提高了蛋白质质量,使这些类似物成为优秀的蛋白质来源,与肉相比,生态足迹减少.
科学领域:
- 食品科学 食品科学 食品科学
- 营养生物化学 营养生物化学
- 可持续的粮食系统 可持续的粮食系统
背景情况:
- 关于植物性肉类类别的蛋白质质量和环境影响的数据有限.
- 生产步骤,特别是挤压,对这些因素有很大的影响.
研究的目的:
- 评估生产步骤和挤出条件对大豆肉类类别蛋白质质量和生态足迹的影响.
- 为了比较肉类类别的体外蛋白质消化性和氨基酸概况,与传统的大豆食品和胸进行比较.
主要方法:
- 使用Protéix大豆品种生产了不同精度的大豆蛋白中间产品.
- 使用高湿度挤出来制造肉类类似物,以商业大豆蛋白缩为参考.
- 在体外评估了氨基酸消化能力和消化不可或缺的氨基酸评分 (DIAAS).
主要成果:
- 肉类类似物在体外显示出高的蛋白质消化率 (>95%) 无论挤出方法或大豆品种如何.
- 挤出显著提高了轻微精炼大豆蛋白粉的蛋白质消化能力 (从<60%到>95%).
- 与来自大豆蛋白分离的肉类相比,肉类类型的环境足迹明显较低 (全球变暖潜力比肉低四倍).
结论:
- 基于大豆的肉类类似物很容易消化,并且具有良好的蛋白质质量,与豆腐和胸相比.
- 挤出工艺对于提高蛋白质质量至关重要,特别是对于不太精炼的大豆成分.
- 这些类似物代表了一种可持续的蛋白质来源,具有显著减少的生态足迹.
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