National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China.
Crit Rev Food Sci Nutr. 2024 Sep;64(26):9412-9431. doi: 10.1080/10408398.2023.2212764. Epub 2023 May 19.
Plant-based yogurt has several advantages over traditional yogurt, such as being lactose and cholesterol-free, making it more suitable for individuals with cardiovascular and gastrointestinal diseases. The formation mechanism of the gel in plant-based yogurt needs more attention because it is associated with the gel properties of yogurt. Most plant proteins, except for soybean protein, have poor functional abilities, such as solubility and gelling properties, which limits their application in most food items. This often results in undesirable mechanical quality of plant-based products, particularly plant-based yogurt gels, including grainy texture, high syneresis, and poor consistency. In this review, we summarize the common formation mechanism of plant-based yogurt gel. The main ingredients, including protein and non-protein components, as well as their interactions involved in the gel are discussed to understand their effects on gel formation and properties. The main interventions and their effects on gel properties are highlighted, which have been shown to improve the properties of plant-based yogurt gels effectively. Each type of intervention method may exhibit desirable advantages in different processes. This review provides new opportunities and theoretical guidance for efficiently improving the gel properties of plant-based yogurt for future consumption.
植物基酸奶相对于传统酸奶具有几个优势，例如不含乳糖和胆固醇，因此更适合患有心血管和胃肠道疾病的人群。植物基酸奶凝胶的形成机制需要更多的关注，因为它与酸奶的凝胶特性有关。大多数植物蛋白，除了大豆蛋白，其功能能力较差，例如溶解性和胶凝性，这限制了它们在大多数食品中的应用。这通常导致植物基产品，特别是植物基酸奶凝胶，不理想的机械质量，包括粒状质地、高离浆和差的一致性。在这篇综述中，我们总结了植物基酸奶凝胶的常见形成机制。讨论了主要成分，包括蛋白质和非蛋白质成分，以及它们在凝胶中相互作用，以了解它们对凝胶形成和特性的影响。强调了主要的干预措施及其对凝胶特性的影响，这些措施已被证明能有效地改善植物基酸奶凝胶的性质。每种类型的干预方法在不同的过程中可能表现出理想的优点。这篇综述为未来的消费提供了有效改善植物基酸奶凝胶性质的新机会和理论指导。
