通过挤压利用大豆蛋白制造健康食品的综合评述

Foods Pub Date : 2024-07-14 DOI:10.3390/foods13142215
Yuyang Huang, Linlin Liu, Bingyu Sun, Ying Zhu, Mingshou Lv, Yang Li, Xiuqing Zhu
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引用次数: 0

摘要

全球畜牧业生产系统的发展,随着对动物产品需求的不断增长而加速,在很大程度上造成了土地使用的变化、温室气体的排放和当地环境的污染。此外,过量食用动物产品还与心血管疾病、消化系统疾病、糖尿病和癌症有关。另一方面,市场上的零食、面食和面包都是由小麦、脂肪、盐和糖制成的,这也增加了罹患心血管疾病的风险。为了解决这些问题,人们利用不同的加工技术,如挤压技术,开发了一系列以植物蛋白为基础的食品。鉴于挤压技术的易扩展性、低成本以及大豆蛋白对健康的益处,本综述将重点关注大豆蛋白的挤压以及基于大豆蛋白的挤压物在生产健康、营养和可持续的肉类类似物、零食、面食产品和谷物早餐中的潜在应用。本综述讨论了通过挤压技术添加大豆蛋白重新配制高热量食品的问题。它还探讨了大豆蛋白/大豆蛋白混合物在低水分和高水分挤压过程中的物理和化学变化。氢键、二硫键和疏水相互作用会影响挤出物的特性。在零食、面食、谷物早餐和肉类类似物中添加大豆蛋白会影响其营养价值、理化特性和感官特征。利用大豆蛋白生产低热量食品是大豆加工业未来发展的绝佳机遇。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
A Comprehensive Review on Harnessing Soy Proteins in the Manufacture of Healthy Foods through Extrusion
The global development of livestock production systems, accelerated by the growing demand for animal products, has greatly contributed to land-use change, greenhouse gas emissions, and pollution of the local environment. Further, excessive consumption of animal products has been linked with cardiovascular diseases, digestive system diseases, diabetes, and cancer. On the other hand, snacks, pasta, and bread available on the market are made from wheat, fat, salt, and sugar, which contribute to the risk of cardiovascular diseases. To counter these issues, a range of plant protein-based food products have been developed using different processing techniques, such as extrusion. Given the easy scalability, low cost of extrusion technology, and health benefits of soy proteins, this review focuses on the extrusion of soy protein and the potential application of soy protein-based extrudates in the manufacture of healthy, nutritious, and sustainable meat analogs, snacks, pasta products, and breakfast cereals. This review discusses the addition of soy protein to reformulate hypercaloric foods through extrusion technology. It also explores physical and chemical changes of soy proteins/soy protein blends during low and high moisture extrusion. Hydrogen bonds, disulfide bonds, and hydrophobic interactions influence the properties of the extrudates. Adding soy protein to snacks, pasta, breakfast cereals, and meat analogs affects their nutritional value, physicochemical properties, and sensory characteristics. The use of soy proteins in the production of low-calorie food could be an excellent opportunity for the future development of the soybean processing industry.
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