Li Ku, Qiao Kaina, Xiong Jian, Guo Hui, Zhang Yuyu
Hubei Provincial Key Laboratory of Yeast Function, Angel Yeast Co., Ltd., 168 Chengdu Road, Yichang 443003, China.
Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China.
Foods. 2023 Dec 6;12(24):4388. doi: 10.3390/foods12244388.
From the preparation of bread, cheese, beer, and condiments to vegetarian meat products, fungi play a leading role in the food fermentation industry. With the shortage of global protein resources and the decrease in cultivated land, fungal protein has received much attention for its sustainability. Fungi are high in protein, rich in amino acids, low in fat, and almost cholesterol-free. These properties mean they could be used as a promising supplement for animal and plant proteins. The selection of strains and the fermentation process dominate the flavor and quality of fungal-protein-based products. In terms of function, fungal proteins exhibit better digestive properties, can regulate blood lipid and cholesterol levels, improve immunity, and promote gut health. However, consumer acceptance of fungal proteins is low due to their flavor and safety. Thus, this review puts forward prospects in terms of these issues.
从面包、奶酪、啤酒和调味品的制作到素食肉类产品，真菌在食品发酵工业中发挥着主导作用。随着全球蛋白质资源短缺和耕地减少，真菌蛋白因其可持续性而备受关注。真菌富含蛋白质，氨基酸丰富，脂肪含量低，几乎不含胆固醇。这些特性意味着它们有望成为动植物蛋白的补充来源。菌株的选择和发酵过程决定了真菌蛋白基产品的风味和品质。在功能方面，真菌蛋白具有更好的消化特性，能够调节血脂和胆固醇水平，提高免疫力，并促进肠道健康。然而，由于其风味和安全性，消费者对真菌蛋白的接受度较低。因此，本综述针对这些问题提出了展望。
