Applications of Plant Protein in the Dairy Industry

Abstract

In recent years, a variety of double protein dairy products have appeared on the market. It is a dairy product made by replacing parts of animal protein with plant protein and then using certain production methods. For some countries with limited milk resources, insufficient protein intake and low income, double protein dairy products have a bright future. More and more studies have found that double protein dairy products have combined effects which can alleviate the relatively poor functional properties of plant protein, including solubility, foaming, emulsifying and gelling. In addition, the taste of plant protein has been improved. This review focuses on the current state of research on double protein dairy products. It covers some salient features in the science and technology of plant proteins and suggests strategies for improving their use in various food applications. At the same time, it is expected that the fermentation methods used for those traditional dairy products as well as other processing technologies could be applied to produce novelty foods based on plant proteins.

Natural ingredients and probiotics for lowering cholesterol and saturated fat in dairy products

“…Plant proteins have become increasingly popular as a healthy and sustainable alternative to animal proteins (Hu et al, 2022), and can be used as a fat replacer in food products, thereby providing a healthier and more…”

“…5. Probiotics create strong interaction of their cell wall proteins and exopolysaccharides with cholesterol, thereby removing excess of cholesterol with cell sustainable alternative to traditional fats (Hu et al, 2022). Liu et al (2018) substituted 0-100% fat with a 5% degree of hydrolysis of 5SPH and XG (mixing ratio 96:4 [w/w]) in ice cream mixture.…”

The probiotic chestnut‐based dairy matrix: Influence on the metabolomic formation and the nutritional quality

“…A complete and optimum EAA composition is defined as high-quality protein. Milk proteins have higher EAAs, while plant proteins like chestnuts contain lower EAAs (Hu et al 2022). Biofunctional effects of amino acids include (i) regulation of food intake, protein phosphorylation, gene expression and cell-to-cell communication; (ii) the synthesis of hormones and nitrogenous compounds with low molecular weight; (iii) neuroprotection; (iv) alleviation of hyper-insulinaemia and (v) functioning as antioxidants (Hamill et al 2020).…”

Potensi Susu Bubuk Afkir sebagai aditif Pakan Terhadap Bobot Badan Akhir dan Kualitas Karkas Broiler

“…Pemanfaatan susu bubuk afkir berbahan dasar kedelei sebagai aditif untuk sumber protein ransum dapat menjadi solusi untuk mengurangi perlemakan pada boneless dibandingkan susu bubuk afkir berbahan susu sapi. Susu sapi merupakan sumber protein hewani dan banyak memiliki asam amino esensial, tetapi asupan protein hewani berlebihan akan mingkatkan asupan lemak, (Hu, Liu, Wang, Yang, & Shao, 2022). Sedangkan kedelei yang dibuat susu bubuk merupakan sumber protein nabati memiliki keunggulan karena tidak mengandung kolesterol.…”