菌物研究2025，Vol.23Issue(4)：261-273,13.DOI:10.13341/j.jfr.2025.1880
食用菌蛋白的营养功能及作为替代蛋白资源的研究进展
Research Progress on the Nutritional Function of Edible Mushroom Protein and Its Potential as a Substitute Protein Resource
摘要
Abstract
Faced with the dual challenges of global population growth and dietary structure transformation,the demand for sustainable protein is becoming increasingly urgent.Due to continuously increasing consumption of resources,the traditional protein production model using animals holds a strong pressure of transformation.Edible mushrooms have significant advantages in high resource utilization and low effects on environments,which are in line with the needs of development of sustainable food supply.Moreover,the mushroom proteins have high values not only serving as nutrition but also carrying various biological functions,making them a good material in the research field of alternative proteins.This article systematically reviews the research progress on edible mushroom proteins with aspects of nutritional quality and functional activity.Discussions on the potential applications to production of functional foods,alternative protein products,animal feed and biomaterials,together with the proposes for resolutions to the key bottlenecks that currently restrict the development of edible mushroom proteins,are also conducted.Through summarizing the multidimensional values of edible mushroom proteins,our review provides a new way for solving the current problems on transformation of protein supply system.关键词
食用菌/蛋白质/营养价值/生物功效/替代蛋白质Key words
edible mushrooms/protein/nutritive value/biological efficacy/alternative proteins分类
农业科技引用本文复制引用
刘朋,陈万超,李文,张忠,杨焱..食用菌蛋白的营养功能及作为替代蛋白资源的研究进展[J].菌物研究,2025,23(4):261-273,13.基金项目
国家重点研发计划项目(2023YFF1103401) （2023YFF1103401）
