The prospect of mushroom as an alterative protein: From acquisition routes to nutritional quality, biological activity, application and beyond
文献类型： 外文期刊
作者： Liu, Peng 1 ; Zhang, Zhong 1 ; Wu, Di 1 ; Li, Wen 1 ; Chen, Wanchao 1 ; Yang, Yan 1 ;
作者机构： 1.Shanghai Acad Agr Sci, Natl Engn Res Ctr Edible Fungi, Key Lab Edible Fungi Resources & Utilizat South, Minist Agr,Inst Edible Fungi, Shanghai 201403, Peoples R China
关键词： Mushrooms; Alternative protein; Preparation method; Nutritional quality
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 469 卷
页码：
收录情况： SCI
摘要： There is a need for new protein sources to sustainably feed the world. Mushroom proteins are regarded as a future protein alternative considering their low cost, high nutritional quality, and excellent digestibility, have attracted increasing attention. Proteins with multiple structural characteristics endow mushroom with various bioactivities, which has also broadened application of mushroom in nutrition, food fields, as well as in emerging industries. Therefore, the present review narrates the recent developments in nutritional quality of mushroom proteins, while paying considerable attention to cultivation technologies and preparation strategies of mushroom proteins. Moreover, the types, properties and biological benefits of mushroom proteins were summarized, herein the latest research on applications of mushroom or their proteins was highlighted. Eventually, the challenges confronting their widespread utility, despite their high nutritional content were discussed. This review would provide a new appreciation for the future use of mushroom proteins.
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