食品科学技术学报2025，Vol.43Issue(4)：1-14,14.DOI:10.12301/spxb202500333
功能食品蛋白生物制造的发展现状与挑战
Development Status and Challenges of Functional Food Protein Biomanufacturing
摘要
Abstract
Functional proteins such as food enzymes,flavor-enhancing proteins,pigment proteins and milk proteins have been widely used in food processing industry.By improving food texture,enhancing flavor,imparting color,or boosting nutritional value,these proteins increased the added value of food products.However,general issues for the production of these functional food proteins were low synthesis efficiency and higher costs.Microbial cell factories constructed by synthetic biology technologies offered a green and efficient biomanufacturing approach,enabling the high-yield synthesis of various functional food proteins from low-cost biomass feedstocks.Focusing on four representative categories of functional food proteins,food enzymes,flavor-enhancing proteins,pigment proteins,and milk proteins,this review provided a detailed overview of their specific applications and contributions in improving food texture,flavor,appearance,and nutrition.Based on this,recent research progress,key technological breakthroughs,and the current development status of functional food protein biomanufacturing driven by synthetic biology and other advanced technologies were systematically summarized.Finally,the future opportunities and challenges in the field of functional food protein biomanufacturing were reviewed.This review aimed to deepen understanding of biomanufacturing technologies for functional food proteins and to provide valuable insights for fostering continued innovation and industrialization in this domain.关键词
生物制造/功能食品蛋白/合成生物学/细胞工厂/微生物发酵Key words
biomanufacturing/functional food proteins/synthetic biology/cell factory/microbial fermentation分类
轻工纺织引用本文复制引用
刘龙..功能食品蛋白生物制造的发展现状与挑战[J].食品科学技术学报,2025,43(4):1-14,14.基金项目
国家自然科学基金资助项目(32270096).National Natural Science Foundation of China(32270096). （32270096）
