Plant-Based Meat Proteins: Processing, Nutrition Composition, and Future Prospects

文献类型： 外文期刊

第一作者： Yu, Jialing

作者： Yu, Jialing;Wang, Liyuan;Zhang, Zhaowei;Wang, Liyuan;Zhang, Zhaowei

作者机构：

关键词： plant-based meat; protein alternative; nutrition; extraction; food processing

期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）

ISSN：

年卷期： 2023 年 12 卷 22 期

页码：

收录情况： SCI

摘要： The growing need for plant-based meat alternatives promotes the rapid progress of the food industry. Processing methods employed in plant-based meat production are critical to preserving and enhancing their nutritional content and health benefits, directly impacting consumer acceptance. Unlike animal-based food processing, the efficiency of protein extraction and processing methods plays a crucial role in preserving and enriching the nutritional content and properties. To better understand the factors and mechanisms affecting nutrient composition during plant-based meat processing and identify key processing steps and control points, this work describes methods for extracting proteins from plants and processing techniques for plant-based products. We investigate the role of nutrients and changes in the nutrients during plant protein product processing. This article discusses current challenges and prospects.

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