摘要
食用真菌是优良的蛋白质来源。近年来,食用真菌蛋白深受学术界和产业界的关注。笔者综述食用真菌蛋白的特点、产品以及制备核心工艺参数,介绍主要食用真菌蛋白在食品(尤其是营养补充剂和动物蛋白替代品)中的应用进展,分析其在研发过程中面临的挑战,并对其开发利用前景进行展望。
Edible fungi are an excellent source of protein.In recent years,fungal protein(mycoprotein)has attracted much interest from both academia and industry.This review article included characteristics and products of fungal proteins,core parameters of manufacturing fungal protein products,applications of fungal proteins in food industry(especially as dietary supplements and animal protein substitutes),current challenges in research and development of fungal protein products,and prospects of development and utilization in the future.
作者
陈洪雨
令狐昌丽
罗颖
吴莹莹
邹根
鲍大鹏
CHEN Hongyu;LINGHU Changli;LUO Ying;WU Yingying;ZOU Gen;BAO Dapeng(Institute of Edible Fungi,Shanghai Academy of Agriculture Science,National Engineering Research Center of Edible Fungi,Shanghai 201403,China)
出处
《食用菌学报》
CSCD
北大核心
2021年第6期188-198,共11页
Acta Edulis Fungi
基金
上海市闵行区“领军人才”培养计划(201947)
上海市青年科技英才扬帆计划(19YF1443100)。
关键词
食用真菌
真菌蛋白
肉替代品
蛋白粉
营养补充剂
Edible fungi
fungal protein
meat substitute
protein powder
dietary supplement
