摘要
微藻蛋白作为一种新兴的植物基蛋白源,因其丰富的营养价值,近年来在食品工业中备受关注。本研究综述了微藻蛋白的营养特性,包括其高蛋白质含量、良好的氨基酸组成,分析了微藻蛋白的提纯工艺、在食品领域中的应用现状,并概述了微藻蛋白在商业化发展中面临的若干挑战,主要包括高生产成本、感官特性如风味和质地的改善需求等。为进一步推动微藻蛋白的广泛应用,提出未来研究应聚焦于生产工艺的优化、风味改善技术的创新以及其功能特性的提升。
Microalgae protein,as an emerging plant-based protein source,has garnered considerable attention in the food industry in recent years due to its rich nutritional profile.This study reviews the nutritional characteristics of microalgae protein,including its high protein content and good amino acid composition.The purification process of microalgae protein and its application in the food field are analyzed.Several challenges faced by microalgae protein in commercial development are summarized,including high production costs,sensory characteristics such as flavor and texture improvement needs.To further promote the wide application of microalgae protein,it is proposed that future research should focus on the optimization of production process,the innovation of flavor improvement technology and the improvement of its functional characteristics.
作者
张林彤
杨雅丹
艾依涵
柳鑫
李晋杰
ZHANG Lintong;YANG Yadan;AI Yihan;LIU Xin;LI Jinjie(Key Laboratory for Deep Processing of Major Grain and Oil,Ministry of Education,School of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430048,China;Quartermaster Engineering Technology Research Department,Systems Engineering Institute,Academy of Military Sciences of the People's Liberation Army,Beijing 100010,China)
出处
《食品工业科技》
北大核心
2025年第17期447-456,共10页
Science and Technology of Food Industry
基金
国家重点研发计划青年科学家项目(No.20221102500)。
关键词
微藻蛋白
功能特性
食品应用
挑战
生产工艺
microalgae protein
functional characteristic
food applications
challenges
production technology
