Recently,with the efforts of food specialists,protein sources in the diet is rapidly changing.Consequently,novel products based on plant proteins or lab-grown proteins are increasingly being introduced to consumers.Ho...Recently,with the efforts of food specialists,protein sources in the diet is rapidly changing.Consequently,novel products based on plant proteins or lab-grown proteins are increasingly being introduced to consumers.However,the food industry is facing new challenges in creating natural,innovative,accessible,and nutritious dairy-free alternatives.Designing dairy-free cheese alternatives with beneficial nutritional profiles,bioavailability,and digestibility requires a thorough understanding of the molecular characteristics of plant-derived ingredients,their structural assembly,and their role in physicochemical and sensory properties of the final product.In other words,with a deep knowledge of the nature of plant-based ingredients and the intelligent control of intermolecular interactions,these ingredients can be used to produce dairy-free cheese alternatives with the same characteristics as dairy products.Therefore,this review aims to synthesize current knowledge on production techniques and key factors influencing the design of dairy-free cheese alternatives.By examining the interactions between carbohydrates,proteins,and other ingredients,as well as their ability to replicate the functional and textural properties of traditional dairy cheeses,this review provides valuable insights for the development of high-quality dairy-free cheese alternatives.In the design of these alternatives,fractionation and tissue disruption routes are employed.The difference in the number and distribution of their surface groups has a significant effect on ability of plant polysaccharides and proteins to interact with other molecules.Gel strength decreases with decreasing plant biopolymer concentration,bond strength,and crosslinking density.While heat treatment can unfold proteins and minimize their net charge,the hydrophobic attraction becomes the primary driver of protein-protein interactions in plant-based cheeses.In contrast,the 3D-structure of dairy cheeses is stabilized through a combination of hydrophobic interactions,hydrogen bonds,and calcium bridges.展开更多
基金funding from the European Union's Horizon 2022 Research and Innovation Programme under the Marie Sklodowska-Curie(MSCA-Postdoctoral Fellowships 2022),grant agreement No.101105558-NovelPBC-HORIZON-MSCA-2022-PF-01。
文摘Recently,with the efforts of food specialists,protein sources in the diet is rapidly changing.Consequently,novel products based on plant proteins or lab-grown proteins are increasingly being introduced to consumers.However,the food industry is facing new challenges in creating natural,innovative,accessible,and nutritious dairy-free alternatives.Designing dairy-free cheese alternatives with beneficial nutritional profiles,bioavailability,and digestibility requires a thorough understanding of the molecular characteristics of plant-derived ingredients,their structural assembly,and their role in physicochemical and sensory properties of the final product.In other words,with a deep knowledge of the nature of plant-based ingredients and the intelligent control of intermolecular interactions,these ingredients can be used to produce dairy-free cheese alternatives with the same characteristics as dairy products.Therefore,this review aims to synthesize current knowledge on production techniques and key factors influencing the design of dairy-free cheese alternatives.By examining the interactions between carbohydrates,proteins,and other ingredients,as well as their ability to replicate the functional and textural properties of traditional dairy cheeses,this review provides valuable insights for the development of high-quality dairy-free cheese alternatives.In the design of these alternatives,fractionation and tissue disruption routes are employed.The difference in the number and distribution of their surface groups has a significant effect on ability of plant polysaccharides and proteins to interact with other molecules.Gel strength decreases with decreasing plant biopolymer concentration,bond strength,and crosslinking density.While heat treatment can unfold proteins and minimize their net charge,the hydrophobic attraction becomes the primary driver of protein-protein interactions in plant-based cheeses.In contrast,the 3D-structure of dairy cheeses is stabilized through a combination of hydrophobic interactions,hydrogen bonds,and calcium bridges.
