中国食品学报2023，Vol.23Issue(12)：323-336,14.DOI:10.16429/j.1009-7848.2023.12.033
真菌蛋白模拟肉研究现状及未来展望
Research Status and Future Outlook of Fungal Protein Based Meat Analogues
摘要
Abstract
With the rapid growth of the global population and the increasing demand for high-quality protein,the'gap'in traditional animal and plant protein resources has gradually become apparent.Developing new sources of alternative proteins is of great strategic significance.The application of alternative protein raw materials in the production of simulat-ed meat can solve problems such as insufficient supply of traditional meat,high resource consumption and waste emis-sions,and animal welfare.Fungal protein,as an emerging alternative protein,has the advantages of balanced and com-prehensive amino acid composition,rich dietary fiber,and less saturated fatty acid.Additionally,the fibrous structure of fungal mycelium can effectively restore meat texture,making it a promising candidate for developing simulated meat.This article reviews the types,production processes,nutritional and safety characteristics of fungal proteins,as well as the re-search progress of simulated meat processing technology.The current market status,challenges,and future development directions of fungal protein based meat analogues are also analyzed.关键词
真菌蛋白模拟肉/加工技术/营养安全/产品与市场/行业挑战Key words
fungal protein based meat analogues/processing technology/nutrition and safety/products and markets/in-dustry challenge引用本文复制引用
周凯,李乔智,胡新,周辉,徐宝才..真菌蛋白模拟肉研究现状及未来展望[J].中国食品学报,2023,23(12):323-336,14.基金项目
"十四五"国家重点研发计划项目(2021YFD21002) （2021YFD21002）
