Fermentation of Soy-based dairy substitutes by lactic acid bacteria: Focus on the process of soy protein hydrolysis

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Food and Bioproducts Processing Pub Date : 2024-07-04 DOI:10.1016/j.fbp.2024.07.002

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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.

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乳酸菌发酵大豆乳制品替代品：关注大豆蛋白水解过程

由于大豆的营养价值，用大豆制成的豆基乳制品（SBDS）越来越受欢迎。利用乳酸菌（LAB）发酵来提高 SBDS 的质量是一种合理的策略，其中蛋白质水解是发酵过程中关键的生化反应过程之一。然而，目前尚未进行系统分析，以全面评估 LAB 水解大豆蛋白对 SBDS 质量的影响和潜在机制。本综述总结了 LAB 水解大豆蛋白对 SBDS 的风味、质地、营养消化吸收、生物活性肽的产生和过敏性的影响。此外，还介绍了提高 LAB 水解大豆蛋白能力的措施，包括原料预处理、筛选合适的菌株、优化发酵条件，以及对未来研究方向的展望。从蛋白质水解的角度来看，这篇综述有效地强调了 LAB 在发酵过程中塑造 SBDS 质量的重要作用。它为参与开发高质量 SBDS 生产的人员提供了宝贵的参考资料。

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来源期刊

Food and Bioproducts Processing 工程技术-工程：化工

CiteScore

9.70

自引率

4.30%

发文量

115

审稿时长

24 days

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.