Auer Jaqueline, Östlund Johanna, Nilsson Klara, Johansson Mathias, Herneke Anja, Langton Maud
Department of Molecular Sciences, Swedish University of Agricultural Sciences, SE-750 07 Uppsala, Sweden.
Foods. 2023 Jul 5;12(13):2607. doi: 10.3390/foods12132607.
Soy (Glycine max) is used in a wide range of products and plays a major role in replacing animal-based products. Since the cultivation of soy is limited by cold climates, this review assessed the nutritional, sensory, and functional properties of three alternative cold-tolerant crops (faba bean (), yellow pea (), and oat ()). Lower protein quality compared with soy and the presence of anti-nutrients are nutritional problems with all three crops, but different methods to adjust for these problems are available. Off-flavors in all pulses, including soy, and in cereals impair the sensory properties of the resulting food products, and few mitigation methods are successful. The functional properties of faba bean, pea, and oat are comparable to those of soy, which makes them usable for 3D printing, gelation, emulsification, and extrusion. Enzymatic treatment, fermentation, and fibrillation can be applied to improve the nutritional value, sensory attributes, and functional properties of all the three crops assessed, making them suitable for replacing soy in a broad range of products, although more research is needed on all attributes.
大豆（Glycine max）被广泛应用于各类产品中，在替代动物源产品方面发挥着重要作用。由于大豆种植受寒冷气候限制，本综述评估了三种替代耐寒作物（蚕豆（）、黄豌豆（）和燕麦（））的营养、感官和功能特性。与大豆相比，这三种作物的蛋白质质量较低且存在抗营养物质，这些都是营养方面的问题，但有不同方法可应对这些问题。包括大豆在内的所有豆类以及谷物中的异味会损害最终食品的感官特性，且很少有缓解方法能取得成功。蚕豆、豌豆和燕麦的功能特性与大豆相当，这使得它们可用于3D打印、凝胶化、乳化和挤压。酶处理、发酵和纤维化可用于改善所评估的这三种作物的营养价值、感官特性和功能特性，使其适合在广泛的产品中替代大豆，不过在所有特性方面都还需要更多研究。
