单细胞蛋白:发酵途径,营养质量和消化能力,以及可持续扩大规模的技术经济和环境前景
Parisa Sharifian1, Amir Amiri2, David Julian McClements3
1Department of Land, Environment, Agriculture, and Forestry-TESAF, University of Padova, Legnaro, Italy.
Critical reviews in food science and nutrition
|December 29, 2025
概括
单细胞蛋白 (SCP) 为传统动物蛋白提供了一个可持续的替代品,利用微生物生物质来获得高营养价值. 对可扩展性和消费者接受性的进一步研究对于它们在食品系统中的广泛采用至关重要.
科学领域:
- 食品科学 食品科学 食品科学
- 生物技术是生物技术.
- 可持续农业 可持续农业
背景情况:
- 全球对蛋白质的需求不断增长,需要为传统畜牧业提供可持续的替代品.
- 畜牧业生产带来了重大的环境挑战,包括温室气体排放和高资源消耗.
- 来自微生物的单细胞蛋白 (SCP) 提供了营养丰富且可能环保的蛋白质来源.
研究的目的:
- 综合评估单细胞蛋白 (SCP) 作为可持续和可扩展的蛋白质替代品.
- 分析SCP生产方法,重点关注发酵策略和成本有效的基板.
- 确定关键的技术创新和研究重点,以使SCP融入全球粮食系统.
主要方法:
- 对SCP生产 (固态,半固态,液态,气态) 的各种发酵策略的审查.
- 对农业工业副产品和可再生气体作为SCP合成基质的分析.
- 生命周期评估,营养分析和消化能力数据的整合.
主要成果:
- SCPs提供高营养价值,包括必需氨基酸和其他重要营养素.
- 使用副产品和可再生气体发酵符合循环经济原则,提高可持续性.
- 目前的局限性包括生产可扩展性的挑战,安全考虑和消费者接受.
结论:
- SCPs是一个有希望的解决方案,以可持续的方式满足全球蛋白质需求.
- 技术进步对于克服当前的局限性和促进工业采用至关重要.
- 解决可扩展性,安全性和消费者感知方面的研究优先事项对于SCPs在食品系统中的未来至关重要.
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