Pereira Ricardo N, Rodrigues Rui M
CEB-Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal.
Gels. 2021 Oct 1;7(4):161. doi: 10.3390/gels7040161.
The increased pressure over soils imposed by the need for agricultural expansion and food production requires development of sustainable and smart strategies for the efficient use of resources and food nutrients. In accordance with worldwide transformative polices, it is crucial to design sustainable systems for food production aimed at reducing environmental impact, contributing to biodiversity preservation, and leveraging a bioeconomy that supports circular byproduct management. Research on the use of emergent protein sources to develop value-added foods and biomaterials is in its infancy. This review intends to summarize recent research dealing with technological functionality of underused protein fractions, recovered from microbial biomass and food waste sources, addressing their potential applications but also bottlenecks. Protein-based materials from dairy byproducts and microalgae biomass gather promising prospects of use related to their techno-functional properties. However, a balance between yield and functionality is needed to turn this approach profitable on an industrial scale basis. In this context, downstream processing should be strategically used and properly integrated. Food solutions based on microbial proteins will expand in forthcoming years, bringing the opportunity to finetune development of novel protein-based biomaterials.
农业扩张和粮食生产需求给土壤带来的压力增加，这就需要制定可持续且智能的战略，以高效利用资源和食物养分。根据全球变革性政策，设计旨在减少环境影响、促进生物多样性保护并推动支持循环副产品管理的生物经济的可持续粮食生产系统至关重要。利用新兴蛋白质来源开发增值食品和生物材料的研究尚处于起步阶段。本综述旨在总结近期有关从微生物生物质和食物垃圾来源中回收的未充分利用蛋白质组分的技术功能的研究，探讨其潜在应用及瓶颈。来自乳制品副产品和微藻生物质的蛋白质基材料因其技术功能特性而具有广阔的应用前景。然而，要使这种方法在工业规模上盈利，需要在产量和功能之间取得平衡。在此背景下，应战略性地运用并合理整合下游加工过程。基于微生物蛋白质的食品解决方案在未来几年将会得到拓展，为精细调整新型蛋白质基生物材料的开发带来机遇。
