{"title":"Milling Flour for Asian Products","authors":"","doi":"10.1094/cfw-65-5-0055","DOIUrl":"https://doi.org/10.1094/cfw-65-5-0055","url":null,"abstract":"","PeriodicalId":50707,"journal":{"name":"Cereal Foods World","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"61186008","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"The Role of Grains in Sustainable Diets","authors":"","doi":"10.1094/cfw-65-6-0060","DOIUrl":"https://doi.org/10.1094/cfw-65-6-0060","url":null,"abstract":"","PeriodicalId":50707,"journal":{"name":"Cereal Foods World","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"61186173","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Leaving It Better Than I Found It","authors":"","doi":"10.1094/cfw-65-6-0070","DOIUrl":"https://doi.org/10.1094/cfw-65-6-0070","url":null,"abstract":"","PeriodicalId":50707,"journal":{"name":"Cereal Foods World","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"61186292","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Delaware River Offers Opportunities to Global Food Trade","authors":"","doi":"10.1094/cfw-65-1-0005","DOIUrl":"https://doi.org/10.1094/cfw-65-1-0005","url":null,"abstract":"","PeriodicalId":50707,"journal":{"name":"Cereal Foods World","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"61185421","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Pseudocereals for Global Food Production","authors":"","doi":"10.1094/cfw-65-2-0014","DOIUrl":"https://doi.org/10.1094/cfw-65-2-0014","url":null,"abstract":"","PeriodicalId":50707,"journal":{"name":"Cereal Foods World","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"61185447","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Spotlight on The Land Institute","authors":"","doi":"10.1094/cfw-65-2-0022","DOIUrl":"https://doi.org/10.1094/cfw-65-2-0022","url":null,"abstract":"","PeriodicalId":50707,"journal":{"name":"Cereal Foods World","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"61185688","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Rediscovering Ancient Wheats","authors":"Sabrina Geisslitz, K. Scherf","doi":"10.1094/cfw-65-2-0013","DOIUrl":"https://doi.org/10.1094/cfw-65-2-0013","url":null,"abstract":"","PeriodicalId":50707,"journal":{"name":"Cereal Foods World","volume":"65 1","pages":"0013"},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"61185900","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Plant-based meat alternatives have become a major staple in the North American marketplace due to changing consumer demands. The main drivers of this market segment are changing dietary patterns, increasing numbers of consumers pursuing vegetarian and flexitarian lifestyles, rising individual income in developing countries, and an increase in global awareness of environmental concerns. Pulse crops and pulse proteins present an outstanding nutritional value chain, along with superior techno-functionality that can meet the requirements of plant proteins for producing meat analogue ingredients. In addition, pulse crops can assist in reducing carbon footprint by fixing nitrogen during agricultural production rotations. Pulse proteins also offer alternative solutions for addressing gluten-free, low-allergen, and GMO-free meat alternatives in the global marketplace. Alternative pulse-based solutions with similar sensory and texture attributes may be used to substitute for meat ingredients in new product applications. Global awareness of healthy lifestyles, increased protein intake, and rising income in developing countries have shifted eating habits toward following a well-balanced diet that consists of a complete combination of proteins, carbohydrates, lipids, and micronutrients (1). As the world population has been predicted to reach 9.5 billion by 2050, the demand for animal proteins would significantly increase due to changing consumption patterns in Asian and Southeast Asian countries (2). However, increased demand for animal-based products and their higher consumption levels may have negative impacts on the nutritional health of consumers and the environmental health of the planet (2–4). Particularly, increased use of animal-based proteins may increase carbon footprint, water consumption, and contribute to increased greenhouse gas formation. Alternative vegetable-based proteins can be considered to reduce these negative impacts and help food manufacturers develop sustainable solutions (3). Meat production has significantly increased in the United States, with 87,409 million pounds produced by November 2019 (8). The global demand for animal-based proteins has been rising as well and is expected to reach twice its current level by 2050 (2). However, the animal protein production industry may negatively affect a sustainable environment and human health. Additionally, the dietary restrictions of various cultures and high cost of animal-based proteins may limit the consumption of animal-based products (5). Thus, a new generation of North American consumers has recently started following a more sustainable and eco-friendly plant-based protein consumption pattern that 1) consumes low-cholesterol, low-fat, high-protein, and high-dietary fiber foods; 2) contributes to a sustainable food supply; 3) contributes to a reduction in pollution and ecological footprint; and 4) assists in the reduction of water consumption in the food production chain (1,2,5–7). S
由于消费者需求的变化，植物性肉类替代品已成为北美市场的主要产品。这一细分市场的主要驱动力是饮食模式的改变，越来越多的消费者追求素食和灵活的生活方式，发展中国家个人收入的增加，以及全球对环境问题意识的提高。脉冲作物和脉冲蛋白提供了一个杰出的营养价值链，以及卓越的技术功能，可以满足植物蛋白生产肉类类似成分的要求。此外，脉冲作物可以通过在农业生产轮作期间固定氮来帮助减少碳足迹。脉冲蛋白还为全球市场上的无麸质、低过敏原和无转基因肉类替代品提供了替代解决方案。具有类似感官和质地属性的替代脉冲解决方案可用于替代新产品应用中的肉类成分。全球对健康生活方式的认识，蛋白质摄入量的增加，以及发展中国家收入的增加，使饮食习惯转向了均衡的饮食，包括蛋白质、碳水化合物、脂质和微量营养素的完全组合(1)。预计到2050年，世界人口将达到95亿，由于亚洲和东南亚国家消费模式的变化，对动物蛋白的需求将显著增加(2)。对动物性产品需求的增加及其消费水平的提高可能对消费者的营养健康和地球的环境健康产生负面影响(2-4)。特别是，增加动物蛋白的使用可能会增加碳足迹、水消耗，并导致温室气体的增加。可以考虑替代植物蛋白来减少这些负面影响，并帮助食品制造商开发可持续的解决方案(3)。美国的肉类产量大幅增加，到2019年11月产量达到874.09亿磅(8)。全球对动物蛋白的需求也在上升，预计到2050年将达到目前水平的两倍(2)。动物蛋白生产行业可能对可持续环境和人类健康产生负面影响。此外，不同文化的饮食限制和动物性蛋白质的高成本可能会限制动物性产品的消费(5)。因此，新一代北美消费者最近开始遵循一种更可持续和环保的植物性蛋白质消费模式:1)消费低胆固醇、低脂肪、高蛋白和高膳食纤维的食物;2)有助于可持续的粮食供应;3)有助于减少污染和生态足迹;4)有助于减少食品生产链中的水消耗(1,2,5 - 7)。科学家们一直在研究替代蛋白质资源，与动物性蛋白质相比，这些蛋白质资源可以提供生物功能，增强营养成分，改善技术功能属性(例如，蛋白质溶解度、凝胶性、水结合能力)，为这一不断增长的细分市场提供可持续和低碳足迹的食品解决方案(3,7,9)。在过去的二十年中，豆类、豌豆、扁豆和鹰嘴豆等豆类作物因其可持续性效益、高营养价值和生产植物性蛋白质的技术功能而受到极大的关注(10-13)。脉冲作物通过固定氮减少合成肥料的使用，从而减少温室气体排放，在环境和经济贡献方面发挥着至关重要的作用(14)。此外，豆类作物可以为无麸质行业提供解决方案，作为基于蔬菜的成分(例如，面粉，蛋白质，淀粉和纤维)，与基于动物的蛋白质相比，可以提供经济，可持续和营养效益(10,12 - 14)。在本文中，我们讨论了豆类蛋白的营养属性和技术能力，重点是豌豆，扁豆和蚕豆蛋白作为植物性肉类类似物应用的新替代品。脉冲蛋白在植物性食品中的作用植物性蛋白可以通过干湿分离技术从植物资源中生产出来(4,9,15)。植物蛋白因其技术功能(如溶解度、凝胶性)而被用于食品工业。与其他植物蛋白相比，大豆蛋白和豆类蛋白主要用于替代肉类配方中的动物肌肉蛋白并与之混合(1,16)。 由于消费者需求的变化，植物性肉类替代品已成为北美市场的主要产品。这一细分市场的主要驱动力是饮食模式的改变，越来越多的消费者追求素食和灵活的生活方式，发展中国家个人收入的增加，以及全球对环境问题意识的提高。脉冲作物和脉冲蛋白提供了一个杰出的营养价值链，以及卓越的技术功能，可以满足植物蛋白生产肉类类似成分的要求。此外，脉冲作物可以通过在农业生产轮作期间固定氮来帮助减少碳足迹。脉冲蛋白还为全球市场上的无麸质、低过敏原和无转基因肉类替代品提供了替代解决方案。具有类似感官和质地属性的替代脉冲解决方案可用于替代新产品应用中的肉类成分。全球对健康生活方式的认识，蛋白质摄入量的增加，以及发展中国家收入的增加，使饮食习惯转向了均衡的饮食，包括蛋白质、碳水化合物、脂质和微量营养素的完全组合(1)。预计到2050年，世界人口将达到95亿，由于亚洲和东南亚国家消费模式的变化，对动物蛋白的需求将显著增加(2)。对动物性产品需求的增加及其消费水平的提高可能对消费者的营养健康和地球的环境健康产生负面影响(2-4)。特别是，增加动物蛋白的使用可能会增加碳足迹、水消耗，并导致温室气体的增加。可以考虑替代植物蛋白来减少这些负面影响，并帮助食品制造商开发可持续的解决方案(3)。美国的肉类产量大幅增加，到2019年11月产量达到874.09亿磅(8)。全球对动物蛋白的需求也在上升，预计到2050年将达到目前水平的两倍(2)。动物蛋白生产行业可能对可持续环境和人类健康产生负面影响。此外，不同文化的饮食限制和动物性蛋白质的高成本可能会限制动物性产品的消费(5)。因此，新一代北美消费者最近开始遵循一种更可持续和环保的植物性蛋白质消费模式:1)消费低胆固醇、低脂肪、高蛋白和高膳食纤维的食物;2)有助于可持续的粮食供应;3)有助于减少污染和生态足迹;4)有助于减少食品生产链中的水消耗(1,2,5 - 7)。科学家们一直在研究替代蛋白质资源，与动物性蛋白质相比，这些蛋白质资源可以提供生物功能，增强营养成分，改善技术功能属性(例如，蛋白质溶解度、凝胶性、水结合能力)，为这一不断增长的细分市场提供可持续和低碳足迹的食品解决方案(3,7,9)。在过去的二十年中，豆类、豌豆、扁豆和鹰嘴豆等豆类作物因其可持续性效益、高营养价值和生产植物性蛋白质的技术功能而受到极大的关注(10-13)。脉冲作物通过固定氮减少合成肥料的使用，从而减少温室气体排放，在环境和经济贡献方面发挥着至关重要的作用(14)。此外，豆类作物可以为无麸质行业提供解决方案，作为基于蔬菜的成分(例如，面粉，蛋白质，淀粉和纤维)，与基于动物的蛋白质相比，可以提供经济，可持续和营养效益(10,12 - 14)。在本文中，我们讨论了豆类蛋白的营养属性和技术能力，重点是豌豆，扁豆和蚕豆蛋白作为植物性肉类类似物应用的新替代品。脉冲蛋白在植物性食品中的作用植物性蛋白可以通过干湿分离技术从植物资源中生产出来(4,9,15)。植物蛋白因其技术功能(如溶解度、凝胶性)而被用于食品工业。与其他植物蛋白相比，大豆蛋白和豆类蛋白主要用于替代肉类配方中的动物肌肉蛋白并与之混合(1,16)。 大豆成分因其显著的营养特性、生物利用度和技术功能而在植物蛋白工业中占有重要地位(3)，从而增强了最终产品的质地特征(1,17)。为了满足植物性食品行业的需求，大豆成分(如大豆粗粒、大豆浓缩蛋白和大豆分离蛋白)已经得到了广泛的研究(1,17,18)。然而，在过去的二十年中，消费者对脉冲蛋白表现出了极大的兴趣，包括豌豆(Pisum sativum)，扁豆低水分和高水分挤压脉冲蛋白作为植物性肉类成分:Serap Vatansever,1 Mehmet C. Tulbek,2 Mian N. Riaz3,4 1北达科他州立大学植物科学系，美国法戈581086050邮政信箱6050,2 AGT食品研发中心，加拿大萨斯卡顿，SK s7t0g3。3德克萨斯农工大学食品科学与技术系，美国大学城，TX 77843Mian Nadeem Riaz博士，德克萨斯农工大学食品科学与技术系，
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