Diaz-Bustamante Martha L, Keppler Julia K, Reyes Luis H, Alvarez Solano Oscar Alberto
Grupo de Diseño de Productos y Procesos (GDPP), Department of Chemical and Food Engineering, Universidad de Los Andes, Bogotá, Colombia.
AFSG: Laboratory of Food Process Engineering, Wageningen University & Research, Wageningen, Netherlands.
Heliyon. 2023 Jun 3;9(6):e16974. doi: 10.1016/j.heliyon.2023.e16974. eCollection 2023 Jun.
There is a growing demand for nutritional, functional, and eco-friendly dairy products, which has increased the need for research regarding alternative and sustainable protein sources. Plant-based, single-cell (SCP), and recombinant proteins are being explored as alternatives to dairy proteins. Plant-Based Proteins (PBPs) are commonly used to replace total dairy protein. However, PBPs are generally mixed with dairy proteins to improve their functional properties, which makes them dependent on animal protein sources. In contrast, single-Cell Proteins (SCPs) and recombinant dairy proteins are promising alternatives for dairy protein replacement since they provide nutritional components, essential amino acids, and high protein yield and can use industrial and agricultural waste as carbon sources. Although alternative protein sources offer numerous advantages over conventional dairy proteins, several technical and sensory challenges must be addressed to fully incorporate them into cheese and yogurt products. Future research can focus on improving the functional and sensory properties of alternative protein sources and developing new processing technologies to optimize their use in dairy products. This review highlights the current status of alternative dairy proteins in cheese and yogurt, their functional properties, and the challenges of their use in these products.
对营养、功能性和环保型乳制品的需求日益增长，这增加了对替代和可持续蛋白质来源进行研究的必要性。植物蛋白、单细胞蛋白（SCP）和重组蛋白正在被探索作为乳制品蛋白的替代品。植物基蛋白（PBPs）通常用于替代全部乳制品蛋白。然而，PBPs通常与乳制品蛋白混合以改善其功能特性，这使得它们依赖于动物蛋白来源。相比之下，单细胞蛋白（SCPs）和重组乳制品蛋白是替代乳制品蛋白的有前景的选择，因为它们提供营养成分、必需氨基酸和高蛋白产量，并且可以将工农业废料用作碳源。尽管替代蛋白来源比传统乳制品蛋白具有许多优势，但要将它们完全纳入奶酪和酸奶产品中，还必须解决一些技术和感官方面的挑战。未来的研究可以集中在改善替代蛋白来源的功能和感官特性，以及开发新的加工技术以优化它们在乳制品中的应用。本综述强调了替代乳制品蛋白在奶酪和酸奶中的现状、它们的功能特性以及在这些产品中使用时面临的挑战。
