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中国精品科技期刊2020
赵婧,宋弋,刘攀航,等. 植物基替代蛋白的利用进展[J]. 食品工业科技,2021,42(18):1−8. doi: 10.13386/j.issn1002-0306.2021070082.
引用本文: 赵婧,宋弋,刘攀航,等. 植物基替代蛋白的利用进展[J]. 食品工业科技,2021,42(18):1−8. doi: 10.13386/j.issn1002-0306.2021070082.
ZHAO Jing, SONG Yi, LIU Panhang, et al. Advances in the Utilization of Plant-based Alternative Protein[J]. Science and Technology of Food Industry, 2021, 42(18): 1−8. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021070082.
Citation: ZHAO Jing, SONG Yi, LIU Panhang, et al. Advances in the Utilization of Plant-based Alternative Protein[J]. Science and Technology of Food Industry, 2021, 42(18): 1−8. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021070082.

植物基替代蛋白的利用进展

Advances in the Utilization of Plant-based Alternative Protein

  • 摘要: 未来食品对食品的营养健康属性和环境友好性都提出了更高的要求。在此背景下,以“植物肉”为代表的植物基食品引起了国内外的广泛关注。作为“植物肉”生产的主要原料,植物基替代蛋白的开发和利用对食品产业链上下游都有着重要的影响。本文首先介绍了植物基替代蛋白在“植物肉”中的应用现状,阐述了植物基替代蛋白新资源挖掘的必要性;然后总结了植物基替代蛋白的来源、制备手段和加工技术,重点分析了利用高水分挤压技术重构植物蛋白纤维化结构及其机理的研究进展和3D打印技术在蛋白质成型加工方面的研究现状;最后总结了植物基替代蛋白高效利用面临的机遇和挑战,为未来植物基食品的发展方向提供了参考。

     

    Abstract: For future foods, people are caring more and more about their health promoting properties and environmental friendliness. In this background, the plant-based foods, represented by ‘plant-based meat’, have attracted lots of attention worldwide. As the major source material of ‘plant-based meat’ production, the utilization of plant-based alternative protein has important influence on both the upstream and downstream food industry. In this paper, we firstly introduces the current application of plant-based alternative protein in producing ‘plant-based meat’, demonstrating the need for exploring new resources of plant-based protein. Secondly, we summarizes the preparation and manufacturing technologies of plant-based alternative proteins, emphasizing the research progress in reconstitution of plant protein into fibrous structure using high moisture extrusion and its underlying mechanism, and 3D printing of protein-based material. Finally, we summarizes the challenges and opportunities in the efficient utilization of plant-based alternative protein, providing references for the development of plant-based foods in the future.

     

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