Plant-based meat analogues(PBMA)are formulated to mimic the sensory characteristics of traditional meat products(TMP)using vegetarian ingredients and are increasingly popular with the trend towards plantbased diets,ev...Plant-based meat analogues(PBMA)are formulated to mimic the sensory characteristics of traditional meat products(TMP)using vegetarian ingredients and are increasingly popular with the trend towards plantbased diets,even among meat-eating consumers.This narrative review compared the nutritional quality of PBMA and TMP to broaden the discussion on the suitability of simulated meat products to substitute TMP,while exploring other attributes for their comparison.The complexity of PBMA and TMP means they are not entirely interchangeable.Importantly,PBMA health effects extend beyond their basic nutrient content and quality.Postprandial metabolism and satiety,for example,can be affected by product formulation,ingredient interactions,and thermomechanical processing involved in producing organoleptically acceptable PBMA.There are specific opportunities for low-sodium PBMA products to contribute to a healthy shift toward plantbased diets.In conclusion,PBMA cannot be assumed to be healthier than TMP.They should be designed with comprehensive consideration of composition and processing to ensure they support consumers who are adopting plant-based diets in realizing the theoretical health benefits.展开更多
The effect of sodium chloride(NaCl)curing salt content on protein oxidation,lipid oxidation and lipolysis of Chinese dry sausage was investigated.Two groups Chinese dry sausages with 2%and 4%(m/m)salt content were stu...The effect of sodium chloride(NaCl)curing salt content on protein oxidation,lipid oxidation and lipolysis of Chinese dry sausage was investigated.Two groups Chinese dry sausages with 2%and 4%(m/m)salt content were studied.The degree of protein oxidation increased during the processes in two groups sausages,while the content of phospholipids decreased,neutral lipids and free fatty acids increased.The degree of protein oxidation,lipid oxidation and lipolysis in 4%NaCl content group was higher than those in 2%NaCl content group,while 4%NaCl content group has higher lipase activity.In conclusion,4%NaCl may facilitate the protein oxidation,lipid hydrolysis and oxidation in Chinese dry sausage,and the protein oxidation had strong correlation with lipid oxidation and lipolysis.The results could provide a basis for improving the technology of industrial production.展开更多
Tilapia culture is one of the largest sectors of global aquaculture.Among the different species of tilapia,Nile tilapia(Oreochromis niloticus)is perhaps the top cultured species.The production of Nile tilapia has been...Tilapia culture is one of the largest sectors of global aquaculture.Among the different species of tilapia,Nile tilapia(Oreochromis niloticus)is perhaps the top cultured species.The production of Nile tilapia has been continually increasing throughout the years resulting in genetic deterioration.Several tilapia strains with better growth performance and adaptive capability to survive in different culture conditions have been developed to alleviate the crisis.Increased demand for Nile tilapia implies higher farming cost.Plant-based proteins are utilized as partial or complete fishmeal replacements to reduce feed cost.However,these proteins can adversely affect and alter growth and feed performance,carcass composition and indices,and gut and hepatic health.This review discusses the use of seven plant-based proteins:namely,soybean,copra,pea,corn,palm kernel,microalgae,and seaweed as a Nile tilapia aquafeed.Different processing methods are employed to produce several types of plant-based proteins.Processed plant-protein types,when utilized as an aquafeed ingredient,vary in its effect on the performance,hemato-immunological parameters,and gut and hepatic health of Nile tilapia.Studies have shown that Nile tilapia can effectively maximize plant-based protein diets based on the preparation method,type of plant source,amino acid supplementation,and inclusion levels of the plant proteins.These readily available crops should be considered as primary protein sources for aquaculture.Hindrances to the use of plant-based proteins as a main dietary protein are limiting amino acids,presence of anti-nutritional factors,and the competition between its demand as human food and as animal feed.展开更多
As naturally sourced proteins,peanut proteins have garnered significant attention from the food industry,owing to their numerous advantages,such as easy extraction,non-pungency,and high bioavailability.Furthermore,pea...As naturally sourced proteins,peanut proteins have garnered significant attention from the food industry,owing to their numerous advantages,such as easy extraction,non-pungency,and high bioavailability.Furthermore,peanut proteins are highly digestible in the gastrointestinal tract and boast a high net protein utilization rate,making them an appealing protein source in food products and a promising alternative to animal protein.In this paper,the recent works on the extraction method,modification method,and application of peanut proteins were reviewed.Both advantages and disadvantages of current extraction and modification were discussed.Recently updated information about peanut protein research was summarized.Based on these,the prospection of peanut proteins research was presented,which may be instructive for future research in this field.Future research is still needed for accessible modification methods to develop the functional properties of peanut proteins.展开更多
为探究4种非肉蛋白:血球蛋白(spray-dried blood cells,SBC)、大豆分离蛋白(soybean protein isolate,SPI)、蛋清蛋白(egg white protein,EWP)、血浆蛋白(porcine plasma protein,PPP)对南京香肠品质的影响,本文通过对香肠感官特性、蒸...为探究4种非肉蛋白:血球蛋白(spray-dried blood cells,SBC)、大豆分离蛋白(soybean protein isolate,SPI)、蛋清蛋白(egg white protein,EWP)、血浆蛋白(porcine plasma protein,PPP)对南京香肠品质的影响,本文通过对香肠感官特性、蒸煮损失、压汁损失、水分活度、色差、咀嚼性、微观结构的检测结果进行分析。结果表明:在这4种蛋白中,添加EWP所获得南京香肠产品的感官品质和咀嚼性整体得到改善,其中咀嚼性相比于对照组提高了14.73%;香肠中添加PPP可明显增加产品的保水性,蒸煮损失率和压汁损失率分别降低了13.31%和55.79%,SPI和PPP的低场核磁结果显示T21也有左移的趋势;在香肠中添加SBC后a*值显著(P<0.05)提高,香肠颜色变暗;HE染色结果可以更直观的看出添加PPP和SBC组的香肠结构更紧密。综合本文其他指标分析得出PPP与猪肉中的蛋白质交联最好,从而一定程度改善南京香肠品质。展开更多
系统研究了10种商业大豆蛋白的结构和功能性质及其对台式香肠质构和蒸煮损失率的影响。大豆蛋白结构性质采用蛋白含量、溶解性、平均粒径、十二烷基硫酸钠-聚丙烯酰氨凝胶电泳(sodium dodecyl sulfate-polyacrylamide gel electrophores...系统研究了10种商业大豆蛋白的结构和功能性质及其对台式香肠质构和蒸煮损失率的影响。大豆蛋白结构性质采用蛋白含量、溶解性、平均粒径、十二烷基硫酸钠-聚丙烯酰氨凝胶电泳(sodium dodecyl sulfate-polyacrylamide gel electrophoresis,SDS-PAGE)、持水性、乳化活性、乳化稳定性、凝胶性、流变学特性等表征。结果显示,不同大豆蛋白原料制备的台式香肠性质有显著差异,主成分分析和相关性分析结果显示,大豆分离蛋白(soybean protein isolate,SPI)与大豆浓缩蛋白(soybean protein concentrate,SPC)由于蛋白含量的差异需要分类分析;对于SPI而言,台式香肠的蒸煮损失率与溶解度和乳化活性呈极显著负相关,相关系数分别为-0.906^(**)和-0.616^(**),而与持水性呈极显著正相关(0.919^(**));对于SPC而言,结果与SPI相反。SPC的凝胶性对于产物的硬度(0.017)、咀嚼性(-0.321)和蒸煮损失率(-0.213)均无显著性影响。通过研究可以预测,未来在台式香肠原料选择中,大豆蛋白的溶解度、可溶性成分的聚集度是最值得关注的内在特征,而乳化活性和持水性是最值得关注的宏观特征。展开更多
基金supported by Mitacs through the Mitacs Business Strategy Internship.
文摘Plant-based meat analogues(PBMA)are formulated to mimic the sensory characteristics of traditional meat products(TMP)using vegetarian ingredients and are increasingly popular with the trend towards plantbased diets,even among meat-eating consumers.This narrative review compared the nutritional quality of PBMA and TMP to broaden the discussion on the suitability of simulated meat products to substitute TMP,while exploring other attributes for their comparison.The complexity of PBMA and TMP means they are not entirely interchangeable.Importantly,PBMA health effects extend beyond their basic nutrient content and quality.Postprandial metabolism and satiety,for example,can be affected by product formulation,ingredient interactions,and thermomechanical processing involved in producing organoleptically acceptable PBMA.There are specific opportunities for low-sodium PBMA products to contribute to a healthy shift toward plantbased diets.In conclusion,PBMA cannot be assumed to be healthier than TMP.They should be designed with comprehensive consideration of composition and processing to ensure they support consumers who are adopting plant-based diets in realizing the theoretical health benefits.
基金This study was financially supported by National Key R&D Program of China(grant No.2017YFD0400105)Natural Science Foundation of Beijing Municipality(grant No.6192009)Fengtai science and technology new star(grant No.KJXX201902).
文摘The effect of sodium chloride(NaCl)curing salt content on protein oxidation,lipid oxidation and lipolysis of Chinese dry sausage was investigated.Two groups Chinese dry sausages with 2%and 4%(m/m)salt content were studied.The degree of protein oxidation increased during the processes in two groups sausages,while the content of phospholipids decreased,neutral lipids and free fatty acids increased.The degree of protein oxidation,lipid oxidation and lipolysis in 4%NaCl content group was higher than those in 2%NaCl content group,while 4%NaCl content group has higher lipase activity.In conclusion,4%NaCl may facilitate the protein oxidation,lipid hydrolysis and oxidation in Chinese dry sausage,and the protein oxidation had strong correlation with lipid oxidation and lipolysis.The results could provide a basis for improving the technology of industrial production.
文摘Tilapia culture is one of the largest sectors of global aquaculture.Among the different species of tilapia,Nile tilapia(Oreochromis niloticus)is perhaps the top cultured species.The production of Nile tilapia has been continually increasing throughout the years resulting in genetic deterioration.Several tilapia strains with better growth performance and adaptive capability to survive in different culture conditions have been developed to alleviate the crisis.Increased demand for Nile tilapia implies higher farming cost.Plant-based proteins are utilized as partial or complete fishmeal replacements to reduce feed cost.However,these proteins can adversely affect and alter growth and feed performance,carcass composition and indices,and gut and hepatic health.This review discusses the use of seven plant-based proteins:namely,soybean,copra,pea,corn,palm kernel,microalgae,and seaweed as a Nile tilapia aquafeed.Different processing methods are employed to produce several types of plant-based proteins.Processed plant-protein types,when utilized as an aquafeed ingredient,vary in its effect on the performance,hemato-immunological parameters,and gut and hepatic health of Nile tilapia.Studies have shown that Nile tilapia can effectively maximize plant-based protein diets based on the preparation method,type of plant source,amino acid supplementation,and inclusion levels of the plant proteins.These readily available crops should be considered as primary protein sources for aquaculture.Hindrances to the use of plant-based proteins as a main dietary protein are limiting amino acids,presence of anti-nutritional factors,and the competition between its demand as human food and as animal feed.
基金the Natural Science Foundation of Shandong Province[grant number ZR2020QC218]Key R&D plan of Shandong Province[grant number 2019YYSP005]+2 种基金Major Science and Technology Projects of Shandong Province[grant number2019JZZY010722]Qingdao Municipal Science and Technology Benefit People Project[grant number 20-3-4-34-nsh]Breeding Plan of Shandong Provincial Qingchuang Research Team[grant number 2021-Innovation Team of Functional Plant Protein-Based Food]。
文摘As naturally sourced proteins,peanut proteins have garnered significant attention from the food industry,owing to their numerous advantages,such as easy extraction,non-pungency,and high bioavailability.Furthermore,peanut proteins are highly digestible in the gastrointestinal tract and boast a high net protein utilization rate,making them an appealing protein source in food products and a promising alternative to animal protein.In this paper,the recent works on the extraction method,modification method,and application of peanut proteins were reviewed.Both advantages and disadvantages of current extraction and modification were discussed.Recently updated information about peanut protein research was summarized.Based on these,the prospection of peanut proteins research was presented,which may be instructive for future research in this field.Future research is still needed for accessible modification methods to develop the functional properties of peanut proteins.
文摘为探究4种非肉蛋白:血球蛋白(spray-dried blood cells,SBC)、大豆分离蛋白(soybean protein isolate,SPI)、蛋清蛋白(egg white protein,EWP)、血浆蛋白(porcine plasma protein,PPP)对南京香肠品质的影响,本文通过对香肠感官特性、蒸煮损失、压汁损失、水分活度、色差、咀嚼性、微观结构的检测结果进行分析。结果表明:在这4种蛋白中,添加EWP所获得南京香肠产品的感官品质和咀嚼性整体得到改善,其中咀嚼性相比于对照组提高了14.73%;香肠中添加PPP可明显增加产品的保水性,蒸煮损失率和压汁损失率分别降低了13.31%和55.79%,SPI和PPP的低场核磁结果显示T21也有左移的趋势;在香肠中添加SBC后a*值显著(P<0.05)提高,香肠颜色变暗;HE染色结果可以更直观的看出添加PPP和SBC组的香肠结构更紧密。综合本文其他指标分析得出PPP与猪肉中的蛋白质交联最好,从而一定程度改善南京香肠品质。
文摘系统研究了10种商业大豆蛋白的结构和功能性质及其对台式香肠质构和蒸煮损失率的影响。大豆蛋白结构性质采用蛋白含量、溶解性、平均粒径、十二烷基硫酸钠-聚丙烯酰氨凝胶电泳(sodium dodecyl sulfate-polyacrylamide gel electrophoresis,SDS-PAGE)、持水性、乳化活性、乳化稳定性、凝胶性、流变学特性等表征。结果显示,不同大豆蛋白原料制备的台式香肠性质有显著差异,主成分分析和相关性分析结果显示,大豆分离蛋白(soybean protein isolate,SPI)与大豆浓缩蛋白(soybean protein concentrate,SPC)由于蛋白含量的差异需要分类分析;对于SPI而言,台式香肠的蒸煮损失率与溶解度和乳化活性呈极显著负相关,相关系数分别为-0.906^(**)和-0.616^(**),而与持水性呈极显著正相关(0.919^(**));对于SPC而言,结果与SPI相反。SPC的凝胶性对于产物的硬度(0.017)、咀嚼性(-0.321)和蒸煮损失率(-0.213)均无显著性影响。通过研究可以预测,未来在台式香肠原料选择中,大豆蛋白的溶解度、可溶性成分的聚集度是最值得关注的内在特征,而乳化活性和持水性是最值得关注的宏观特征。
