The aim of the present study was to improve the properties of soy press cake to be utilized as an ingredient of meat analogues. Soy press cakes were fermented with lactobacillus strains, and separately hydrolyzed by cellulase/xylanase mixture and α-amylase. Meat analogues were produced with 10% fermented or hydrolyzed soy press cakes. The effect of applied processes on protein oxidation, physical and functional properties of soy press cakes were analyzed, as well as sensory and textural properties of meat analogues. The results indicated that soy press cake was a suitable source of fibre and energy with low content of saturated fatty acids, and provided plant-based proteins and essential amino acids. The study demonstrated the potential of lactic acid fermentation, and enzymatic hydrolysis to improve water- and oil-holding capacity and reduce protein oxidation in soy press cakes. L. acidophilus 336 and cellulase/xylanase mixture were recommended for fermentation and hydrolysis of soy press cakes, respectively, regarding reduction of protein oxidation. Fermentation of soy press cakes with L. plantarum P1 improved the texture of meat analogues. Press cakes fermentation reduced bitterness, increased juiciness, and balanced the taste of meat analogues. Fermented soy press cake was recommended for the production of meat analogues.

本研究的目的是改善大豆压饼作为肉类类似物成分的特性。大豆压饼用乳酸菌发酵菌株，并分别被纤维素酶/木聚糖酶混合物和α-淀粉酶水解。肉类类似物是用 10% 发酵或水解的大豆压饼生产的。分析了应用工艺对大豆压饼的蛋白质氧化、物理和功能特性以及肉类类似物的感官和质地特性的影响。结果表明，大豆压饼是一种合适的纤维和能量来源，饱和脂肪酸含量低，并提供植物性蛋白质和必需氨基酸。该研究证明了乳酸发酵和酶水解在提高大豆压饼中的保水保油能力和减少蛋白质氧化方面的潜力。嗜酸乳杆菌336 和纤维素酶/木聚糖酶混合物分别被推荐用于大豆压饼的发酵和水解，以减少蛋白质氧化。用植物乳杆菌P1发酵大豆压饼改善了肉类类似物的质地。压饼发酵减少了苦味，增加了多汁性，并平衡了肉类类似物的味道。发酵大豆压饼被推荐用于肉类类似物的生产。