Kurek Marcin A, Onopiuk Anna, Pogorzelska-Nowicka Ewelina, Szpicer Arkadiusz, Zalewska Magdalena, Półtorak Andrzej
Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c Street 32, 02-776 Warsaw, Poland.
Foods. 2022 Mar 25;11(7):957. doi: 10.3390/foods11070957.
Many people are increasingly interested in a vegetarian or vegan diet. Looking at the research and the available options in the market, there are two generations of products based on typical proteins, such as soy or gluten, and newer generation proteins, such as peas or faba beans, or even proteins based on previously used feed proteins. In the review, we present the characteristics of several proteins that can be consumed as alternatives to first-generation proteins used in vegan foods. In the following part of the work, we describe the research in which novel protein sources were used in terms of the product they are used for. The paper describes protein sources such as cereal proteins, oilseeds proteins coming from the cakes after oil pressing, and novel sources such as algae, insects, and fungus for use in meat analog products. Technological processes that can make non-animal proteins similar to meat are also discussed, as well as the challenges faced by technologists working in the field of vegan products.
许多人对素食或纯素饮食越来越感兴趣。从研究和市场上现有的选择来看，有两代基于典型蛋白质（如大豆或面筋）的产品，以及新一代蛋白质（如豌豆或蚕豆），甚至还有基于以前用作饲料蛋白质的蛋白质。在这篇综述中，我们介绍了几种可作为纯素食品中第一代蛋白质替代品食用的蛋白质的特性。在工作的后续部分，我们根据新型蛋白质来源所用于的产品来描述相关研究。本文描述了蛋白质来源，如谷物蛋白、榨油后饼粕中的油籽蛋白，以及用于肉类模拟产品的新型来源，如藻类、昆虫和真菌。还讨论了能使非动物蛋白类似肉类的技术工艺，以及从事纯素产品领域的技术人员所面临的挑战。
