Food and Nutritional Sciences, School of Biological Sciences, The University of Hong Kong, Pok Fu Lam, Hong Kong.
School of Resources and Civil Engineering, No, rtheastern University, Shenyang, Liaoning, China.
Compr Rev Food Sci Food Saf. 2024 Jan;23(1):e13262. doi: 10.1111/1541-4337.13262.
The growing emphasis on dietary health has facilitated the development of plant-based foods. Plant proteins have excellent functional attributes and health-enhancing effects and are also environmentally conscientious and animal-friendly protein sources on a global scale. The addition of plant proteins (including soy protein, pea protein, zein, nut protein, and gluten protein) to diverse cheese varieties and cheese analogs holds the promise of manufacturing symbiotic products that not only have reduced fat content but also exhibit improved protein diversity and overall quality. In this review, we summarized the utilization and importance of various plant proteins in the production of hybrid cheeses and cheese analogs. Meanwhile, classification and processing methods related to these cheese products were reviewed. Furthermore, the impact of different plant proteins on the microstructure, textural properties, physicochemical attributes, rheological behavior, functional aspects, microbiological aspects, and sensory characteristics of both hybrid cheeses and cheese analogs were discussed and compared. Our study explores the potential for the development of cheeses made from full/semi-plant protein ingredients with greater sustainability and health benefits. Additionally, it further emphasizes the substantial chances for scholars and developers to investigate the optimal processing methods and applications of plant proteins in cheeses, thereby improving the market penetration of plant protein hybrid cheeses and cheese analogs.
随着人们对饮食健康的日益重视，植物性食品得到了快速发展。植物蛋白具有优良的功能特性和健康促进作用，而且在全球范围内，它们还是一种具有环保意识且对动物友好的蛋白质来源。在各种奶酪品种和奶酪仿制品中添加植物蛋白（包括大豆蛋白、豌豆蛋白、玉米蛋白、坚果蛋白和谷朊蛋白）有望生产出共生产品，这些产品不仅脂肪含量降低，而且蛋白质多样性和整体质量也得到了提高。在本综述中，我们总结了各种植物蛋白在混合奶酪和奶酪仿制品生产中的应用和重要性。同时，还回顾了与这些奶酪产品相关的分类和加工方法。此外，还讨论并比较了不同植物蛋白对混合奶酪和奶酪仿制品的微观结构、质构特性、理化特性、流变特性、功能特性、微生物特性和感官特性的影响。我们的研究探讨了开发具有更高可持续性和健康效益的全/半植物蛋白成分奶酪的潜力。此外，它还进一步强调了学者和开发人员研究植物蛋白在奶酪中最佳加工方法和应用的重要性，从而提高植物蛋白混合奶酪和奶酪仿制品的市场渗透率。
