Unlocking the potential of edible mushroom proteins: A sustainable future in food and health
文献类型： 外文期刊
作者： Yuan, Shuru 1 ; Huang, Chenyang 1 ; Gao, Wei 1 ;
作者机构： 1.Chinese Acad Agr Sci, Inst Agr Resources & Reg Planning, State Key Lab Efficient Utilisat Arable Land China, Beijing 100081, Peoples R China
关键词： Edible mushrooms; Protein; Utilisation; Research progress
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 481 卷
页码：
收录情况： SCI
摘要： Drawing protein from animals, plants, and microorganisms to build a diversified food supply system meets people's needs for food variety, nutrition, and health. It also reflects the comprehensiveness, diversity, and sustainability of agricultural development. With the growing interest in the development and utilisation of new protein resources, edible mushroom proteins have attracted widespread attention. Edible mushroom proteins are nutritionally rich, possess various bioactivities and functionalities, and are produced with higher efficiency and are healthier compared to animal and plant proteins. At present, edible mushroom proteins hold great potential for application in various fields, including food, medicine and biological control. This article discusses the research progress in the development and utilisation of edible mushroom proteins, covering their composition, nutritional value, extraction and detection methods, functionalities, applications, and provides prospects for future development directions. The aim is to provide a reference for further exploration and utilisation of edible mushroom proteins.
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