The prospect of mushroom as an alterative protein: From acquisition routes to nutritional quality, biological activity, application and beyond

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2024-12-21 DOI:10.1016/j.foodchem.2024.142600

Peng Liu, Zhong Zhang, Di Wu, Wen Li, Wanchao Chen, Yan Yang

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引用次数: 0

Abstract

There is a need for new protein sources to sustainably feed the world. Mushroom proteins are regarded as a future protein alternative considering their low cost, high nutritional quality, and excellent digestibility, have attracted increasing attention. Proteins with multiple structural characteristics endow mushroom with various bioactivities, which has also broadened application of mushroom in nutrition, food fields, as well as in emerging industries. Therefore, the present review narrates the recent developments in nutritional quality of mushroom proteins, while paying considerable attention to cultivation technologies and preparation strategies of mushroom proteins. Moreover, the types, properties and biological benefits of mushroom proteins were summarized, herein the latest research on applications of mushroom or their proteins was highlighted. Eventually, the challenges confronting their widespread utility, despite their high nutritional content were discussed. This review would provide a new appreciation for the future use of mushroom proteins.

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世界需要新的蛋白质来源，以可持续的方式为人类提供食物。蘑菇蛋白因其低成本、高营养质量和良好的消化性而被视为未来的蛋白质替代品，受到越来越多的关注。具有多种结构特征的蛋白质赋予了蘑菇各种生物活性，这也拓宽了蘑菇在营养、食品领域以及新兴产业中的应用。因此，本综述介绍了蘑菇蛋白质营养质量方面的最新进展，同时对蘑菇蛋白质的栽培技术和制备策略给予了极大关注。此外，还总结了蘑菇蛋白的类型、特性和生物益处，并重点介绍了有关蘑菇或其蛋白应用的最新研究。最后，还讨论了尽管蘑菇蛋白营养成分高，但其广泛应用所面临的挑战。这篇综述将为蘑菇蛋白的未来应用提供新的认识。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.