School of Public Health, Wuhan University, 430071, Wuhan, China.
School of Earth, Environmental, and Marine Sciences, University of Texas Rio Grande Valley, Edinburg, Texas 78542, United States.
J Agric Food Chem. 2023 Oct 25;71(42):15429-15444. doi: 10.1021/acs.jafc.3c02224. Epub 2023 Oct 12.
Plant proteins are high-quality dietary components of food products. With the growing interest in sustainable and healthy food alternatives, plant proteins have gained significant attention as viable substitutes for animal-based proteins. Understanding the diversity of protein sources derived from plants, novel processing technology, and multiple applications is crucial for developing nutritious and sustainable plant protein-based products. This Review summarizes the natural sources of traditional and emerging plant proteins. The classifications, processing technologies, and applications of plant protein-based products in the food industry are explicitly elucidated. Moreover, the advantages and disadvantages of plant protein-based food products are revealed. Strategies such as protein fortification and complementation to overcome these shortcomings are critically discussed. We also demonstrate several issues that need to be addressed in future development.
植物蛋白是食品的优质膳食成分。随着人们对可持续和健康食品替代品的兴趣日益浓厚，植物蛋白作为动物蛋白的可行替代品受到了极大关注。了解植物来源的蛋白质的多样性、新型加工技术和多种应用，对于开发营养丰富且可持续的植物蛋白产品至关重要。本综述总结了传统和新兴植物蛋白的天然来源。明确阐述了基于植物蛋白的产品在食品工业中的分类、加工技术和应用。此外，还揭示了基于植物蛋白的食品的优缺点。批判性地讨论了克服这些缺点的策略，如蛋白质强化和互补。我们还展示了未来发展中需要解决的几个问题。
