乳制品,植物和新型蛋白质:科学和技术方面
Yaozheng Liu1, William R Aimutis1,2, MaryAnne Drake1
1Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, NC 27695, USA.
Foods (Basel, Switzerland)
|April 13, 2024
概括
替代蛋白质,包括植物,发酵衍生和细胞培养的选择,提供健康,可持续的选择. 本次审查涵盖了与传统乳制品相比,它们的生产,安全性,营养和市场潜力.
科学领域:
- 食品科学 食品科学 食品科学
- 可持续的粮食系统 可持续的粮食系统
- 生物技术是生物技术.
背景情况:
- 越来越多的消费者对健康,营养和可持续的食物选择的需求.
- 除了传统的动物产品之外,出现了多种不同的替代蛋白质来源.
- 需要全面了解新型蛋白质技术.
研究的目的:
- 审查主要的替代蛋白质类别:植物,精密发酵衍生,细胞培养,藻类和菌蛋白.
- 分析它们的定义,市场状况,生产,法规,安全,营养,功能和感官特性.
- 将替代蛋白与传统乳制品蛋白进行比较,并确定未来的研究方向.
主要方法:
- 关于替代蛋白质技术的综合文献综述.
- 分析市场数据,监管框架和科学研究.
- 对营养,功能和感官属性的比较评估.
主要成果:
- 五大替代蛋白质类别的详细概述.
- 讨论监管格局,安全评估和营养特征.
- 探索功能,应用和消费者感知.
结论:
- 替代蛋白质为可持续的食品系统提供了重大机会.
- 在生产可扩展性,成本效益和消费者接受方面仍然存在挑战.
- 进一步的研究对于优化技术和产品开发至关重要.
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