College of Food Science, Northeast Agricultural University, Harbin 150030, China.
College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Food Chem. 2024 Mar 15;436:137712. doi: 10.1016/j.foodchem.2023.137712. Epub 2023 Oct 11.
With rapid population growth and continued environmental degradation, it is no longer sustainable to rely on conventional proteins to meet human requirements. This has prompted the search for novel alternative protein sources of greater sustainability. Currently, proteins of non-conventional origin have been developed, with such alternative protein sources including plants, insects, algae, and even bacteria and fungi. Most of these protein sources have a high protein content, along with a balanced amino acid composition, and are regarded as healthy and nutritious sources of protein. While these novel alternative proteins have excellent nutritional, research on their structure are still at a preliminary stage, particularly so for insects, algae, bacteria, and fungi. Therefore, this review provides a comprehensive overview of promising novel alternative proteins developed in recent years with a focus on their nutrition, sustainability, classification, and structure. In addition, methods of extraction and potential safety factors for these proteins are summarized.
随着人口的快速增长和环境的持续恶化，依靠传统蛋白质来满足人类的需求已经不再可持续。这促使人们去寻找更可持续的新型替代蛋白质来源。目前，已经开发出了非传统来源的蛋白质，这些替代蛋白质来源包括植物、昆虫、藻类，甚至细菌和真菌。这些蛋白质来源中的大多数都具有高蛋白含量和均衡的氨基酸组成，被认为是健康且有营养的蛋白质来源。虽然这些新型替代蛋白质具有优异的营养价值，但它们的结构研究仍处于初级阶段，尤其是昆虫、藻类、细菌和真菌。因此，本综述全面概述了近年来开发的有前途的新型替代蛋白质，重点介绍了它们的营养、可持续性、分类和结构。此外，还总结了这些蛋白质的提取方法和潜在的安全因素。
