替代蛋白质的进展、应用、挑战和前景

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis Pub Date : 2024-10-30 DOI:10.1016/j.jfca.2024.106900

Xiaoxue Li , Qingqing Cao , Guishan Liu

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引用次数: 0

摘要

蛋白质是维持人类生命的基本营养物质。然而，全球人口的快速增长和对环境可持续性的担忧，加剧了对多样化蛋白质来源的需求。为了满足这一需求，研究人员正在探索从植物、动物和微生物中提取的更广泛的替代蛋白质。本综述详细介绍了替代蛋白质的来源、功能特性、提取方法和当前研究。它还对替代蛋白质作为肉类类似物的质量进行了全面评估，重点关注感官特性、营养价值、安全性和可持续性。此外，替代蛋白质还面临着各种挑战，包括需要制定相关法规和获得消费者认可。因此，随着科学技术的不断进步，替代蛋白质具有巨大的未来发展潜力。

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Advances, applications, challenges and prospects of alternative proteins

Proteins are fundamental nutrients for sustaining human life. However, the rapid increase in global population and concerns about environmental sustainability have intensified the demand for diverse proteins sources. Addressing this demand, researchers are exploring a broader spectrum of alternative proteins derived from plants, animals, and microorganisms. This review provides a detailed examination of the sources, functional properties, extraction methods, and current research on alternative proteins. It also proposes a comprehensive assessment of their quality of alternative proteins as meat analogues, focusing on sensory properties, nutritional value, safety and sustainability. Furthermore, the alternative proteins face challenges, including the need for regulatory development and consumer acceptance. Therefore, with ongoing advancements in science and technology, alternative proteins present significant potential for future development.

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来源期刊

Journal of Food Composition and Analysis 工程技术-食品科技

CiteScore

6.20

自引率

11.60%

发文量

601

审稿时长

53 days

期刊介绍： The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.