Razavizadeh Seyedmahmood, Alencikiene Gitana, Vaiciulyte-Funk Lina, Ertbjerg Per, Salaseviciene Alvija
Food Institute, Kaunas University of Technology, Kaunas, Lithuania.
Department of Food and Nutrition, University of Helsinki, Helsinki, Finland.
Lebensm Wiss Technol. 2022 Aug 1;165:113736. doi: 10.1016/j.lwt.2022.113736.
The aim of the present study was to improve the properties of soy press cake to be utilized as an ingredient of meat analogues. Soy press cakes were fermented with strains, and separately hydrolyzed by cellulase/xylanase mixture and α-amylase. Meat analogues were produced with 10% fermented or hydrolyzed soy press cakes. The effect of applied processes on protein oxidation, physical and functional properties of soy press cakes were analyzed, as well as sensory and textural properties of meat analogues. The results indicated that soy press cake was a suitable source of fibre and energy with low content of saturated fatty acids, and provided plant-based proteins and essential amino acids. The study demonstrated the potential of lactic acid fermentation, and enzymatic hydrolysis to improve water- and oil-holding capacity and reduce protein oxidation in soy press cakes. 336 and cellulase/xylanase mixture were recommended for fermentation and hydrolysis of soy press cakes, respectively, regarding reduction of protein oxidation. Fermentation of soy press cakes with P1 improved the texture of meat analogues. Press cakes fermentation reduced bitterness, increased juiciness, and balanced the taste of meat analogues. Fermented soy press cake was recommended for the production of meat analogues.
本研究的目的是改善豆粕的特性，使其能够用作肉类替代品的一种成分。用菌株对豆粕进行发酵，并分别用纤维素酶/木聚糖酶混合物和α-淀粉酶进行水解。用10%发酵或水解的豆粕制作肉类替代品。分析了所应用的工艺对豆粕蛋白质氧化、物理和功能特性的影响，以及肉类替代品的感官和质地特性。结果表明，豆粕是一种合适的纤维和能量来源，饱和脂肪酸含量低，并能提供植物性蛋白质和必需氨基酸。该研究证明了乳酸发酵和酶水解在提高豆粕持水和持油能力以及减少蛋白质氧化方面的潜力。就减少蛋白质氧化而言，分别推荐用植物乳杆菌P1和纤维素酶/木聚糖酶混合物对豆粕进行发酵和水解。用植物乳杆菌P1发酵豆粕改善了肉类替代品的质地。豆粕发酵降低了苦味，增加了多汁性，并平衡了肉类替代品的味道。推荐用发酵豆粕生产肉类替代品。
