Bitkisel Proteinler ve Et Alternatifi Olarak Kullanımı

Öz

Dünya nüfusunun artması ve kaynakların tüketimi üzerindeki etkileri nedeniyle, yüksek biyolojik değere sahip proteinlerin bulunabilirliği konusunda giderek artan eksikliklerle karşı karşıya kalınmaktadır. Hayvan refahı ve insan sağlığına ilişkin hususlar ile çevre kirliliğine çözüm arayışları ve sürdürülebilirlik, bitkisel proteinli et alternatiflerinin geliştirilmesini teşvik etmiştir. Bitki bazlı et alternatifleri pazarı, artan tüketici talebini karşılamak için hızla genişlemektedir. Soya proteini, jelleşme özellikleri ve lifli yapılar oluşturma potansiyeli nedeniyle et alternatiflerinin hazırlanmasında kullanılmış ve hayvansal proteine alternatif haline gelmiştir. Bu çalışmada bitkisel protein bazlı et alternatifleri, bitkisel proteinli et alternatiflerinin lezzetinin geliştirme yaklaşımları ve sağlık üzerine etkileri üzerinde durulmuştur.

Anahtar Kelimeler

• Et alternatifleri
• Bitkisel proteinleri
• soya proteinleri

Plant Proteins and Their Use as a Meat Alternative

Abstract

Due to the increase in the world population and its effects on the consumption of resources, we are faced with increasing deficiencies in the availability of proteins with high biological value. Issues regarding animal welfare and human health, as well as the search for solutions to environmental pollution and sustainability, have encouraged the development of meat alternatives with plant protein. The market for plant-based meat alternatives is rapidly expanding to meet increasing consumer demand. Soy protein has been used in the preparation of meat alternatives and has become an alternative to animal protein due to its gelling properties and potential to form fibrous structures. This study focused on plant protein-based meat alternatives, approaches to improve the taste of plant protein meat alternatives, and their effects on health.

Keywords

• Meat alternatives
• Plant proteins
• Soy proteins

Kaynakça

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