Abstract
Functional properties of traditional soy concentrate and its analogue were investigated in this paper. Besides that, a comparative analysis of functional-technological, structural mechanical properties and quality traits of thermally treated ground meat systems was carried out and deeply examined.
Highlights
IntroductionThere is a lack of food rich in digestible proteins in the diet of the population
At present, there is a lack of food rich in digestible proteins in the diet of the population
Characterizing soy protein concentrates as functional ingredients, the following indicators were chosen as the main criteria for assessing their structural similarity with meat systems: solubility, water retention capacity, critical concentration of gelation, emulsion stability, and fat retention capacity of dry preparations
Summary
There is a lack of food rich in digestible proteins in the diet of the population. Soy is the only crop that contains high quality protein. Soy protein is well balanced in essential amino acids other than methionine and cysteine. In terms of the protein complex and the content of essential amino acids (lysine and tryptophan), soy protein is closer to proteins of animal origin, animal and human organisms spend minimal efforts to convert soy protein into proteins of their body [2, 3]. Among vegetable legumes (beans, peas), vegetable soybeans have no equal in terms of protein content (44-45%) and oil (20-22%) in the phase of green beans [4]. This is a very highly nutritious crop and the inclusion of vegetable soybeans in the diet allows to enrich food with essential proteins and other nutrients for the body [4, 5]
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