植物蛋白肉制品结构设计与开发研究进展
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华中农业大学食品科技学院

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湖北省自然科学基金创新群体项目(2019CFA011)


Advances in structural designs and developments of plant-based protein meat analogues
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    摘要:

    为满足未来食品供应的可持续性和消费者对营养健康的需求,近年来植物蛋白肉制品受到市场的持续关注。尽管目前已经制备出具有纤维质感的植物蛋白肉制品,但具备与动物肉组织相同的营养和感官属性是植物蛋白肉制品结构设计的最终目标。本文阐述了动物肉组分的结构和功能,综述了植物蛋白肉制品的原料组成和加工技术,对比了植物蛋白肉制品与动物肉的差异,从结构设计的角度提出了未来植物蛋白肉制品开发的可能方向,期望为新型植物蛋白肉制品的开发提供参考。

    Abstract:

    Plant-based protein meat alternatives are developed to address the sustainability of future food supply and consumer demands for nutrition and health, and the market has grown exponentially in recent years. Although plant-based protein meat products with fibrous textures have been prepared, the ultimate goal of plant-based meat structure design is to have the same nutrition and sensory attributes as animal meat tissues. This paper expounded on the organizational structure and function of animal meat tissues and summarized the materials and product processing of plant-based protein meat, and analyzed the differences between plant-based protein meat and animal meat. In this review, possible directions for the structural design of plant-based protein meat alternatives in the future are proposed, in the hope of providing a reference for the development of novel plant-based protein meat alternatives.

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历史
  • 收稿日期:2021-06-21
  • 最后修改日期:2021-09-15
  • 录用日期:2021-09-16
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