Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada.
Adv Food Nutr Res. 2022;101:1-15. doi: 10.1016/bs.afnr.2022.06.001. Epub 2022 Jul 11.
Food protein is an essential macronutrient. Even though daily per capita supply of protein has increased globally from 61g in 1961 to 81g in 2013, and most people in the developed world have sufficient protein intake from their diets, however, protein deficiencies continue to be pervasive globally. Protein deficiency is the single major factor responsible for impaired growth and suboptimal health worldwide. Animal proteins are high quality and contain adequate and balanced amino acids, animal protein production however is inefficient and resource intensive. Alternative proteins are expected to provide the solution to meet the growing protein demand within the environmental limits. Alternative proteins include proteins from plants (i.e., grains, legumes, pulse, and nuts), fungus (i.e., mushrooms), algae, insects and cultured (lab-grown) meat that can be used to replace conventional animal proteins. Major concerns for human consumption of alternative proteins are inferior organoleptic properties, consumer acceptability, affordability, and sustainability. There is a need to develop culturally diversified alternative proteins to mitigate global protein malnutrition. Food proteins are also found applications in biomaterials and as a source of bioactive peptides.
食物蛋白质是一种必需的宏量营养素。尽管全球范围内的人均蛋白质供应量已从 1961 年的 61 克增加到 2013 年的 81 克，而且发达国家的大多数人从饮食中获得了足够的蛋白质摄入，但全球范围内仍普遍存在蛋白质缺乏问题。蛋白质缺乏是导致全球生长受损和健康状况不佳的单一主要因素。动物蛋白质量高，含有足够且均衡的氨基酸，但动物蛋白的生产效率低，资源密集。替代蛋白有望在环境限制内提供解决方案，以满足不断增长的蛋白质需求。替代蛋白包括来自植物（例如谷物、豆类、豆类、坚果）、真菌（例如蘑菇）、藻类、昆虫和培养（实验室生长）的肉类，可以用来替代传统的动物蛋白。人们对替代蛋白的主要担忧是较差的感官特性、消费者接受度、可负担性和可持续性。需要开发文化多样化的替代蛋白，以减轻全球蛋白质营养不良问题。食物蛋白质也可应用于生物材料和生物活性肽的来源。
