Abstract
Soy-based dairy substitutes (SBDS) made from soybeans are becoming increasingly popular due to the nutritional benefits of soybeans. The use of lactic acid bacteria (LAB) fermentation to enhance the quality of SBDS is a reasonable strategy, in which protein hydrolysis is one of the key biochemical reaction processes in the fermentation process. However, a systematic analysis is yet to be conducted to comprehensively assess the current impact and potential mechanisms of LAB hydrolyzed soy protein on the quality of SBDS. This review summarizes the effects of LAB hydrolyzed soy proteins on the flavor, texture, nutrient digestion and absorption, bioactive peptide production, and allergenicity of SBDS. In addition, measures to improve the ability of LAB to hydrolyze soy protein were presented, including pretreatment of raw materials, screening of suitable strains, optimization of fermentation conditions, and an outlook on future research directions. From the perspective of protein hydrolysis, this review effectively highlights the significant role of LAB in shaping the quality of SBDS during fermentation. It offers an invaluable reference for those involved in the development of high-caliber SBDS production.
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