Geleceğin Alternatif Protein Kaynakları: Bitkiler

Year 2024, Volume: 12 Issue: 1, 153 - 174, 26.01.2024

Selen Seyhan , Emine Nakilcioğlu , Semih Ötleş

https://doi.org/10.29130/dubited.1215815

Abstract

Proteinler, aminoasitler tarafından oluşturulan azot içerikli bir besin maddesidir. Vücudumuzda birçok fonksiyona hizmet eden proteinler, sağlıklı bir yaşam için gereklidir. Gün geçtikçe artan dünya nüfusu nedeniyle gıda endüstrisinde bitkisel protein kaynaklarına yönelim hız kazanmıştır. Tüketicilerin hayvansal proteinlere ulaşmasında, artan maliyetler ve sınırlı tedarikler nedenleriyle büyük sıkıntılar çıkabilmektedir. Ayrıca bilinçsiz hayvansal ürün tüketiminin birçok sağlık sorununa neden olduğu bilinmektedir. Çölyak hastalığı veya gluten duyarlılığı gibi sağlık sorunları, bireylerin sağlıklı beslenme yönündeki eğilimleri ve vegan, vejetaryen gibi beslenme tarzları ile bitkisel kaynaklar değer kazanmaktadır. Son zamanlarda bitkisel proteinler, insan beslenmesinde hayvansal kaynağın yanı sıra ürün formülasyonu için fonksiyonel bileşenlerin yerini alan ekonomik ve çok yönlü bir alternatif olarak daha fazla kullanılmaktadır. Bu derleme, bitkisel protein kaynaklarından yağlı tohumlar, tahıllar ve diğer bitkiler hakkında genel bir bilgi vererek bahsedilen bitkisel protein kaynakları ile ilgili gıda alanında yapılan çalışmaları içermektedir.

Keywords

Alternatif gıda, Bitkisel protein kaynakları, Gıda kullanımı, Protein, Zenginleştirme

Alternative Protein Sources of The Future: Plants

Abstract

Proteins are nitrogen-containing nutrients formed by amino acids. Proteins, which serve many functions in our body, are essential for a healthy life. Due to the increasing world population day by day, the orientation towards vegetable protein sources in the food industry has been gained a momentum. Consumers' access to animal proteins can cause great difficulties due to increasing costs and limited supplies. It is also known that unconscious consumption of animal products causes many health problems. With health problems such as celiac disease or gluten sensitivity, individuals' tendencies towards healthy eating, and diets such as vegan and vegetarian, herbal resources gain value. Recently, vegetable proteins have been used more and more in human nutrition as an economical and versatile alternative to replace functional ingredients for product formulation as well as animal source. This review provides general information about plant protein sources such as oilseeds, grains and other plants, and includes studies in the field of food related to plant protein sources.

Keywords

Alternative food, Plant protein sources, Food use, Protein, Enrichment

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