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《工程(英文)》 >> 2021年 第7卷 第5期 doi: 10.1016/j.eng.2020.10.011

植物蛋白基仿生肉制品研究进展

a Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China

b School of Chemistry and Chemical Engineering, Shanghai Jiao Tong University, Shanghai 200240, China

收稿日期: 2018-11-02 修回日期: 2019-12-01 录用日期: 2020-01-03 发布日期: 2020-10-29

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摘要

蛋白质是人类健康生活必需的营养元素,动物源肉制品是人体补充蛋白质的主要来源。随着全球人口持续增长,人们对蛋白质的需求快速增加,传统畜牧业由于生态环境和动物福利的压力,无法生产足够的肉制品供人类消费。通过一定技术手段制备具有动物肉的纤维结构、质构、颜色、风味、口感、外观的仿生肉制品,充分响应了绿色、环保、健康、可持续发展的理念。本文聚焦植物蛋白基仿生肉制品,重点综述了仿生肉制品的产品配方和制备技术,并基于营养安全角度分析了消费者对仿生肉制品的接受程度。此外,总结了仿生肉制品现阶段发展所面临的主要挑战,并展望了其发展前景。

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