海藻蛋白:迈向可持续发展的一步?
Leonel Pereira1, João Cotas1, Ana Marta Gonçalves1,2
1Marine Resources, Conservation and Technology, Marine Algae Laboratory, Centre for Functional Ecology-Science for People & the Planet (CFE), Department of Life Sciences, University of Coimbra, 3000-456 Coimbra, Portugal.
Nutrients
|April 27, 2024
概括
海藻蛋白质为传统蛋白质来源提供了可持续和营养的替代品. 丰富的必需营养素和环保,它们为全球蛋白质需求提供了可行的解决方案.
科学领域:
- 海洋生物技术 海洋生物技术
- 食品科学 食品科学 食品科学
- 可持续农业 可持续农业
背景情况:
- 全球不断增长的蛋白质需求需要可持续的替代品.
- 传统的蛋白质生产面临着环境和道德方面的挑战.
- 海藻是一个有希望的,低影响的蛋白质来源.
研究的目的:
- 审查海藻蛋白质作为可持续的替代蛋白质来源.
- 探索它们的营养成分,提取和功能性质.
- 评估它们的潜在健康益处和食品应用.
主要方法:
- 关于海藻蛋白的科学研究的综合文献综述.
- 对营养特征,氨基酸含量和生物活性化合物的分析.
- 对食品应用的提取技术和功能性质的评估.
主要成果:
- 海藻蛋白质含量在11%至32%的干重之间,富含必需氨基酸,维生素,矿物质和抗氧化剂.
- 海藻种植提供了显著的环境优势,需要最小的资源和减轻海洋酸化.
- 海藻蛋白显示出适合植物性肉类,乳制品替代品和补充剂的多功能功能性质.
结论:
- 海藻蛋白质是满足全球蛋白质需求的高度营养和可持续的选择.
- 它们在食品工业中的多功能应用支持饮食转向以植物为基础和可持续的饮食.
- 对提取优化和生物活性化合物利用的进一步研究可以提高它们的价值.
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