Zengbo Wang , Xiaodong Wang , Congrui Zhao , Hongwei Tang , Jiage Ma , Qi Qin , Kuangyu Zhao , Wei Yu , Bailiang Li
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引用次数: 0
Abstract
Soy-based dairy substitutes (SBDS) made from soybeans are becoming increasingly popular due to the nutritional benefits of soybeans. The use of lactic acid bacteria (LAB) fermentation to enhance the quality of SBDS is a reasonable strategy, in which protein hydrolysis is one of the key biochemical reaction processes in the fermentation process. However, a systematic analysis is yet to be conducted to comprehensively assess the current impact and potential mechanisms of LAB hydrolyzed soy protein on the quality of SBDS. This review summarizes the effects of LAB hydrolyzed soy proteins on the flavor, texture, nutrient digestion and absorption, bioactive peptide production, and allergenicity of SBDS. In addition, measures to improve the ability of LAB to hydrolyze soy protein were presented, including pretreatment of raw materials, screening of suitable strains, optimization of fermentation conditions, and an outlook on future research directions. From the perspective of protein hydrolysis, this review effectively highlights the significant role of LAB in shaping the quality of SBDS during fermentation. It offers an invaluable reference for those involved in the development of high-caliber SBDS production.
期刊介绍：
Official Journal of the European Federation of Chemical Engineering:
Part C
FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering.
Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing.
The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those:
• Primarily concerned with food formulation
• That use experimental design techniques to obtain response surfaces but gain little insight from them
• That are empirical and ignore established mechanistic models, e.g., empirical drying curves
• That are primarily concerned about sensory evaluation and colour
• Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material,
• Containing only chemical analyses of biological materials.
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