首页 期刊 论文 学科刊群 资讯 加盟 关于
EN
image
Article(id=1153986647965291035, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1153986642063905290, articleNumber=null, orderNo=null, doi=10.19812/j.cnki.jfsq11-5956/ts.20241204003, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=1733241600000, receivedDateStr=2024-12-04, revisedDate=null, revisedDateStr=null, acceptedDate=null, acceptedDateStr=null, onlineDate=1753061456910, onlineDateStr=2025-07-21, pubDate=1739548800000, pubDateStr=2025-02-15, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1753061456910, onlineIssueDateStr=2025-07-21, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1753061456910, creator=13701087609, updateTime=1753061456910, updator=13701087609, issue=Issue{id=1153986642063905290, tenantId=1146029695717560320, journalId=1149652044408987649, year='2025', volume='16', issue='3', pageStart='1', pageEnd='316', issueExtLink='null', onlineDate='null', pubDate='null', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=0, createTime=1753061455502, creator=13701087609, updateTime=1760070725729, updator=13701087609, preIssue=null, nextIssue=null, ext={EN=IssueExt(id=1183385652272968023, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1153986642063905290, language=EN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=), CN=IssueExt(id=1183385652272968024, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1153986642063905290, language=CN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=)}, issueFiles=null}, startPage=123, endPage=129, ext={EN=ArticleExt(id=1153986648602825249, articleId=1153986647965291035, tenantId=1146029695717560320, journalId=1149652044408987649, language=EN, title=Research advances in nutritional components and health functionality of plant-based meat products under the background of “dual carbon” and “healthy China”, columnId=1151895322591638525, journalTitle=Journal of Food Safety & Quality, columnName=Special Topic: Functional Foods and Functional Components, runingTitle=null, highlight=null, articleAbstract=

In recent years, the impact of the food supply chain on carbon emissions has become a topic of great concern. Therefore, under the national “dual carbon” and “healthy China” strategies, the emergence of plant-based foods, represented by plant-based meat products, can simultaneously meet the national demand for low-carbon transformation and the increasing consumer demand for high-protein food intake, while optimizing the dietary structure of residents and improving their nutritional and health levels. This article elaborated on the main processing technologies of plant-based meat products, introduced the research progress of 3 main nutritional components of protein, dietary fiber, and lipids in plant-based meat products, and provided a systematic review of the health functions of consuming plant-based meat products, such as improving cardiovascular diseases, preventing obesity, maintaining intestinal health, and enhancing physical exercise functions. The aim is to promote the green and sustainable development of the food industry through the production of low-carbon emission meat products, build a healthy dietary pattern, improve the health level of the people, and provide a certain theoretical basis for the further research and development of plant-based meat products.

, correspAuthors=Li-Bin GUO, authorNote=null, correspAuthorsNote=null, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, authorCompany=null, fund=null, authors=null, authorsList=Li-Bin GUO), CN=ArticleExt(id=1153986654688760440, articleId=1153986647965291035, tenantId=1146029695717560320, journalId=1149652044408987649, language=CN, title=“双碳”和“健康中国”背景下植物基肉制品的营养组分及健康功能性研究进展, columnId=1151895323909124661, journalTitle=食品安全质量检测学报, columnName=本期专题：功能性食品与功能性成分, runingTitle=null, highlight=null, articleAbstract=

近年来, 食品供应链对碳排放的影响成为备受关注的话题。因此, 在国家“双碳”和“健康中国”战略背景下, 以植物基肉制品为代表的植物基食品的出现可同时满足低碳转型的国家需求和民众高蛋白食品摄入增长的消费需求, 同时优化居民膳食结构和提升营养健康水平。本文阐述了植物基肉制品的主要加工工艺, 介绍了植物基肉制品中蛋白质、膳食纤维、脂质3种主要营养组分的研究进展, 并针对摄入植物基肉制品改善心血管疾病、预防肥胖、维护肠道健康、增强运动功能的健康功能性作用进行了系统的综述。旨在通过低碳排放肉制品的生产促进食品行业的绿色可持续发展, 构建健康的膳食模式, 提高人民健康水平, 为植物基肉制品的进一步研究和开发利用提供一定的理论基础。

, correspAuthors=郭莉滨, authorNote=null, correspAuthorsNote=
* 郭莉滨(1979—), 女, 硕士, 教授, 硕士生导师。主要研究方向为区域经济、数字经济等。E-mail:
, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=UNjEFPcqts1XBhCY5tm2Gg==, magXml=TgMYqyRyc++8OoZO28+dlg==, pdfUrl=null, pdf=JcOjwuO85YOWOz/1s9+a3A==, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=LU5N7NHqZZ41DUAK/SvRNQ==, mapNumber=null, authorCompany=null, fund=null, authors=null, authorsList=郭莉滨)}, authors=[Author(id=1183427973337198606, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, orderNo=0, firstName=null, middleName=null, lastName=null, nameCn=null, orcid=null, stid=null, country=null, authorPic=null, dead=0, email=guolb@cque.edu.cn, emailSecond=null, emailThird=null, correspondingAuthor=1, authorType=1, ext={EN=AuthorExt(id=1183427973412696080, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, authorId=1183427973337198606, language=EN, stringName=Li-Bin GUO, firstName=Li-Bin, middleName=null, lastName=GUO, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=*, address=Office of Academic Research, Chongqing Digital Economy and Intelligent Governance Research Center, Chongqing University of Education, Chongqing 400067, China, bio=null, bioImg=null, bioContent=null, aboutCorrespAuthor=null), CN=AuthorExt(id=1183427973492387859, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, authorId=1183427973337198606, language=CN, stringName=郭莉滨, firstName=null, middleName=null, lastName=null, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=*, address=重庆第二师范学院科研处, 重庆市数字经济与数智治理研究中心, 重庆 400067, bio=null, bioImg=null, bioContent=null, aboutCorrespAuthor=null)}, companyList=[AuthorCompany(id=1183427973177815047, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, xref=null, ext=[AuthorCompanyExt(id=1183427973186203656, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, companyId=1183427973177815047, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=Office of Academic Research, Chongqing Digital Economy and Intelligent Governance Research Center, Chongqing University of Education, Chongqing 400067, China), AuthorCompanyExt(id=1183427973190397961, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, companyId=1183427973177815047, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=重庆第二师范学院科研处, 重庆市数字经济与数智治理研究中心, 重庆 400067)])])], keywords=[Keyword(id=1183427973651771417, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, language=EN, orderNo=1, keyword=plant-based meat products), Keyword(id=1183427973727268892, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, language=EN, orderNo=2, keyword=nutritional components), Keyword(id=1183427973790183455, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, language=EN, orderNo=3, keyword=functional effects), Keyword(id=1183427973899235362, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, language=CN, orderNo=1, keyword=植物基肉制品), Keyword(id=1183427973974732838, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, language=CN, orderNo=2, keyword=营养组分), Keyword(id=1183427974046036009, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, language=CN, orderNo=3, keyword=功能性作用)], refs=[Reference(id=1183427975258189895, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, doi=null, pmid=null, pmcid=null, year=2022, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=[1], rfOrder=0, authorNames=刘飞洋, journalName=《世界经济论坛2020—2021年度报告》(节选)翻译实践报告, refType=null, unstructuredReference=刘飞洋. 《世界经济论坛2020—2021年度报告》(节选)翻译实践报告[D]. 大连: 东北财经大学, 2022., articleTitle=null, refAbstract=null), Reference(id=1183427975337881674, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, doi=null, pmid=null, pmcid=null, year=2022, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=[1], rfOrder=1, authorNames=LIU FY, journalName=Translation practice report on “World Economic Forum 2020—2021 Annual Report” (excerpt), refType=null, unstructuredReference=LIU FY. Translation practice report on “World Economic Forum 2020—2021 Annual Report” (excerpt)[D]. Dalian: Northeast University of Finance and Economics, 2022., articleTitle=null, refAbstract=null), Reference(id=1183427975446933580, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, doi=null, pmid=null, pmcid=null, year=2022, volume=3, issue=6, pageStart=445, pageEnd=453, url=null, language=null, rfNumber=[2], rfOrder=2, authorNames=LI M, JIA N, LENZEN M, journalName=Nature Food, refType=null, unstructuredReference=LI M, JIA N, LENZEN M, et al. Global food-miles account for nearly 20% of total food-systems emissions[J]. Nature Food, 2022, 3(6): 445-453., articleTitle=Global food-miles account for nearly 20% of total food-systems emissions, refAbstract=null), Reference(id=1183427975560179790, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, doi=null, pmid=null, pmcid=null, year=2023, volume=40, issue=4, pageStart=172, pageEnd=191, url=null, language=null, rfNumber=[3], rfOrder=3, authorNames=全世文, 张慧云, journalName=中国农业大学学报(社会科学版), refType=null, unstructuredReference=全世文, 张慧云. 中国食物消费结构的国际趋同性研究—基于与日本、韩国的比较[J]. 中国农业大学学报(社会科学版), 2023, 40(4): 172-191., articleTitle=中国食物消费结构的国际趋同性研究—基于与日本、韩国的比较, refAbstract=null), Reference(id=1183427975635677264, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, doi=null, pmid=null, pmcid=null, year=2023, volume=40, issue=4, pageStart=172, pageEnd=191, url=null, language=null, rfNumber=[3], rfOrder=4, authorNames=QUAN SW, ZHANG HY, journalName=Journal of China Agricultural University (Social Sciences Edition), refType=null, unstructuredReference=QUAN SW, ZHANG HY. A study on the international convergence of China's food consumption structure-based on a comparison with Japan and South Korea[J]. Journal of China Agricultural University (Social Sciences Edition), 2023, 40(4): 172-191., articleTitle=A study on the international convergence of China's food consumption structure-based on a comparison with Japan and South Korea, refAbstract=null), Reference(id=1183427975765700690, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, doi=null, pmid=null, pmcid=null, year=2021, volume=36, issue=9, pageStart=937, pageEnd=951, url=null, language=null, rfNumber=[4], rfOrder=5, authorNames=FARVID MS, SIDAHMED E, SPENCE ND, journalName=European Journal of Epidemiology, refType=null, unstructuredReference=FARVID MS, SIDAHMED E, SPENCE ND, et al. Consumption of red meat and processed meat and cancer incidence: A systematic review and meta-analysis of prospective studies[J]. European Journal of Epidemiology, 2021, 36(9): 937-951., articleTitle=Consumption of red meat and processed meat and cancer incidence: A systematic review and meta-analysis of prospective studies, refAbstract=null), Reference(id=1183427975845392468, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, doi=null, pmid=null, pmcid=null, year=2023, volume=15, issue=2, pageStart=3412, pageEnd=3419, url=null, language=null, rfNumber=[5], rfOrder=6, authorNames=ANDREANI G, SOGARI G, MARTI A, journalName=Nutrients, refType=null, unstructuredReference=ANDREANI G, SOGARI G, MARTI A, et al. Plant-based meat alternatives: Technological, nutritional, environmental, market, and social challenges and opportunities[J]. Nutrients, 2023, 15(2): 3412-3419., articleTitle=Plant-based meat alternatives: Technological, nutritional, environmental, market, and social challenges and opportunities, refAbstract=null), Reference(id=1183427975929278551, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, doi=null, pmid=null, pmcid=null, year=2022, volume=11, issue=18, pageStart=1256, pageEnd=1268, url=null, language=null, rfNumber=[6], rfOrder=7, authorNames=ZAHARI I, OSTBRING K, PURHAGEN JK, journalName=Foods, refType=null, unstructuredReference=ZAHARI I, OSTBRING K, PURHAGEN JK, et al. Plant-based meat analogues from alternative protein: A systematic literature review[J]. Foods, 2022, 11(18): 1256-1268., articleTitle=Plant-based meat analogues from alternative protein: A systematic literature review, refAbstract=null), Reference(id=1183427975983804504, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, doi=null, pmid=null, pmcid=null, year=2023, volume=71, issue=3, pageStart=1276, pageEnd=1290, url=null, language=null, rfNumber=[7], rfOrder=8, authorNames=WANG Y, CAI W, LI L, journalName=Journal of Agricultural and Food Chemistry, refType=null, unstructuredReference=WANG Y, CAI W, LI L, et al. Recent advances in the processing and manufacturing of plant-based meat[J]. Journal of Agricultural and Food Chemistry, 2023, 71(3): 1276-1290., articleTitle=Recent advances in the processing and manufacturing of plant-based meat, refAbstract=null), Reference(id=1183427976055107673, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, doi=null, pmid=null, pmcid=null, year=2020, volume=39, issue=10, pageStart=1, pageEnd=8, url=null, language=null, rfNumber=[8], rfOrder=9, authorNames=周景文, 张国强, 赵鑫锐, journalName=食品与生物技术学报, refType=null, unstructuredReference=周景文, 张国强, 赵鑫锐, 等. 未来食品的发展:植物蛋白肉与细胞培养肉[J]. 食品与生物技术学报, 2020, 39(10): 1-8., articleTitle=未来食品的发展:植物蛋白肉与细胞培养肉, refAbstract=null), Reference(id=1183427976143188059, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, doi=null, pmid=null, pmcid=null, year=2020, volume=39, issue=10, pageStart=1, pageEnd=8, url=null, language=null, rfNumber=[8], rfOrder=10, authorNames=ZHOU JW, ZHANG GQ, ZHAO XR, journalName=Journal of Food and Biotechnology, refType=null, unstructuredReference=ZHOU JW, ZHANG GQ, ZHAO XR, et al. The future development of food: plant-based meat and cell-cultured meat[J]. Journal of Food and Biotechnology, 2020, 39(10): 1-8., articleTitle=The future development of food: plant-based meat and cell-cultured meat, refAbstract=null), Reference(id=1183427976214491228, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, doi=null, pmid=null, pmcid=null, year=2023, volume=54, issue=3, pageStart=351, pageEnd=364, url=null, language=null, rfNumber=[9], rfOrder=11, authorNames=ZHANG X, ZHAO Y, ZHAO X, journalName=Journal of Texture Studies, refType=null, unstructuredReference=ZHANG X, ZHAO Y, ZHAO X, et al. The texture of plant protein-based meat analogs by high moisture extrusion: A review[J]. Journal of Texture Studies, 2023, 54(3): 351-364., articleTitle=The texture of plant protein-based meat analogs by high moisture extrusion: A review, refAbstract=null), Reference(id=1183427976277405791, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, doi=null, pmid=null, pmcid=null, year=2022, volume=62, issue=1, pageStart=272, pageEnd=281, url=null, language=null, rfNumber=[10], rfOrder=12, authorNames=HANDRAL HK, HUA TS, WAN CW, journalName=Critical Reviews in Food Science and Nutrition, refType=null, unstructuredReference=HANDRAL HK, HUA TS, WAN CW, et al. 3D Printing of cultured meat products[J]. Critical Reviews in Food Science and Nutrition, 2022, 62(1): 272-281., articleTitle=3D Printing of cultured meat products, refAbstract=null), Reference(id=1183427976352903266, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, doi=null, pmid=null, pmcid=null, year=2021, volume=42, issue=3, pageStart=338, pageEnd=345, url=null, language=null, rfNumber=[11], rfOrder=13, authorNames=曾艳, 郝学财, 董婷, journalName=食品工业科技, refType=null, unstructuredReference=曾艳, 郝学财, 董婷, 等. 植物蛋白肉的原料开发、加工工艺与质构营养特性研究进展[J]. 食品工业科技, 2021, 42(3): 338-345., articleTitle=植物蛋白肉的原料开发、加工工艺与质构营养特性研究进展, refAbstract=null), Reference(id=1183427976415817829, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, doi=null, pmid=null, pmcid=null, year=2021, volume=42, issue=3, pageStart=338, pageEnd=345, url=null, language=null, rfNumber=[11], rfOrder=14, authorNames=ZENG Y, HAO XC, DONG T, journalName=Science and Technology of Food Industry, refType=null, unstructuredReference=ZENG Y, HAO XC, DONG T, et al. Research progress on raw material development, processing technology, and textural and nutritional characteristics of plant-based meat[J]. Science and Technology of Food Industry, 2021, 42(3): 338-345., articleTitle=Research progress on raw material development, processing technology, and textural and nutritional characteristics of plant-based meat, refAbstract=null), Reference(id=1183427976508092520, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, doi=null, pmid=null, pmcid=null, year=2020, volume=46, issue=12, pageStart=299, pageEnd=305, url=null, language=null, rfNumber=[12], rfOrder=15, authorNames=欧雨嘉, 郑明静, 曾红亮, journalName=食品与发酵工业, refType=null, unstructuredReference=欧雨嘉, 郑明静, 曾红亮, 等. 植物蛋白肉研究进展[J]. 食品与发酵工业, 2020, 46(12): 299-305., articleTitle=植物蛋白肉研究进展, refAbstract=null), Reference(id=1183427976579395691, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, doi=null, pmid=null, pmcid=null, year=2020, volume=46, issue=12, pageStart=299, pageEnd=305, url=null, language=null, rfNumber=[12], rfOrder=16, authorNames=OU YJ, ZHENG MJ, ZENG HL, journalName=Food and Fermentation Industries, refType=null, unstructuredReference=OU YJ, ZHENG MJ, ZENG HL, et al. Research progress on plant-based meat substitutes[J]. Food and Fermentation Industries, 2020, 46(12): 299-305., articleTitle=Research progress on plant-based meat substitutes, refAbstract=null), Reference(id=1183427976638115949, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, doi=null, pmid=null, pmcid=null, year=2023, volume=15, issue=2, pageStart=452, pageEnd=458, url=null, language=null, rfNumber=[13], rfOrder=17, authorNames=ANDREANI G, SOGARI G, MARTI A, journalName=Nutrients, refType=null, unstructuredReference=ANDREANI G, SOGARI G, MARTI A, et al. Plant-based meat alternatives: Technological, nutritional, environmental, market, and social challenges and opportunities[J]. Nutrients, 2023, 15(2): 452-458., articleTitle=Plant-based meat alternatives: Technological, nutritional, environmental, market, and social challenges and opportunities, refAbstract=null), Reference(id=1183427976751362160, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, doi=null, pmid=null, pmcid=null, year=2023, volume=54, issue=3, pageStart=365, pageEnd=382, url=null, language=null, rfNumber=[14], rfOrder=18, authorNames=YOUNIS K, ASHFAQ A, AHMAD A, journalName=Journal of Texture Studies, refType=null, unstructuredReference=YOUNIS K, ASHFAQ A, AHMAD A, et al. A critical review focusing the effect of ingredients on the textural properties of plant-based meat products[J]. Journal of Texture Studies, 2023, 54(3): 365-382., articleTitle=A critical review focusing the effect of ingredients on the textural properties of plant-based meat products, refAbstract=null), Reference(id=1183427976872996980, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, doi=null, pmid=null, pmcid=null, year=2023, volume=37, issue=8, pageStart=61, pageEnd=69, url=null, language=null, rfNumber=[15], rfOrder=19, authorNames=代欣欣, journalName=肉类研究, refType=null, unstructuredReference=代欣欣. 植物肉生产原料、技术及产品特性研究进展[J]. 肉类研究, 2023, 37(8): 61-69., articleTitle=植物肉生产原料、技术及产品特性研究进展, refAbstract=null), Reference(id=1183427976952688758, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, doi=null, pmid=null, pmcid=null, year=2023, volume=37, issue=8, pageStart=61, pageEnd=69, url=null, language=null, rfNumber=[15], rfOrder=20, authorNames=DAI XX, journalName=Meat Research, refType=null, unstructuredReference=DAI XX. Research progress on raw materials, technology, and product characteristics in the production of plant-based meat[J]. Meat Research, 2023, 37(8): 61-69., articleTitle=Research progress on raw materials, technology, and product characteristics in the production of plant-based meat, refAbstract=null), Reference(id=1183427977036574840, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, doi=null, pmid=null, pmcid=null, year=2023, volume=23, issue=12, pageStart=323, pageEnd=336, url=null, language=null, rfNumber=[16], rfOrder=21, authorNames=周凯, 李乔智, 胡新, journalName=中国食品学报, refType=null, unstructuredReference=周凯, 李乔智, 胡新, 等. 真菌蛋白模拟肉研究现状及未来展望[J]. 中国食品学报, 2023, 23(12): 323-336., articleTitle=真菌蛋白模拟肉研究现状及未来展望, refAbstract=null), Reference(id=1183427977107878011, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, doi=null, pmid=null, pmcid=null, year=2023, volume=23, issue=12, pageStart=323, pageEnd=336, url=null, language=null, rfNumber=[16], rfOrder=22, authorNames=ZHOU K, LI QZ, HU X, journalName=Journal of Chinese Institute of Food Science and Technology, refType=null, unstructuredReference=ZHOU K, LI QZ, HU X, et al. Current research and future prospects of fungal protein as meat alternatives[J]. Journal of Chinese Institute of Food Science and Technology, 2023, 23(12): 323-336., articleTitle=Current research and future prospects of fungal protein as meat alternatives, refAbstract=null), Reference(id=1183427977174986877, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, doi=null, pmid=null, pmcid=null, year=2021, volume=28, issue=6, pageStart=188, pageEnd=198, url=null, language=null, rfNumber=[17], rfOrder=23, authorNames=陈洪雨, 令狐昌丽, 罗颖, journalName=食用菌学报, refType=null, unstructuredReference=陈洪雨, 令狐昌丽, 罗颖, 等. 食用真菌蛋白制备及其应用研究进展[J]. 食用菌学报, 2021, 28(6): 188-198., articleTitle=食用真菌蛋白制备及其应用研究进展, refAbstract=null), Reference(id=1183427977233707135, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, doi=null, pmid=null, pmcid=null, year=2021, volume=28, issue=6, pageStart=188, pageEnd=198, url=null, language=null, rfNumber=[17], rfOrder=24, authorNames=CHEN HY, LINGHU CL, LUO Y, journalName=Acta Edulis Fungi, refType=null, unstructuredReference=CHEN HY, LINGHU CL, LUO Y, et al. Research progress on preparation and application of edible fungal proteins[J]. Acta Edulis Fungi, 2021, 28(6): 188-198., articleTitle=Research progress on preparation and application of edible fungal proteins, refAbstract=null), Reference(id=1183427977313398914, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, doi=null, pmid=null, pmcid=null, year=2020, volume=9, issue=8, pageStart=137972, pageEnd=null, url=null, language=null, rfNumber=[18], rfOrder=25, authorNames=MOHAMAD MM, TALIB RA, CHIN NL, journalName=Foods, refType=null, unstructuredReference=MOHAMAD MM, TALIB RA, CHIN NL, et al. Physical and microstructure properties of oyster mushroom-soy protein meat analog via single-screw extrusion[J]. Foods, 2020, 9(8): 137972., articleTitle=Physical and microstructure properties of oyster mushroom-soy protein meat analog via single-screw extrusion, refAbstract=null), Reference(id=1183427977430839428, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, doi=null, pmid=null, pmcid=null, year=2019, volume=3, issue=6, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=[19], rfOrder=26, authorNames=FINNIGAN T, WALL BT, WILDE PJ, journalName=Current Developments in Nutrition, refType=null, unstructuredReference=FINNIGAN T, WALL BT, WILDE PJ, et al. Mycoprotein: The future of nutritious nonmeat protein, a symposium review[J]. Current Developments in Nutrition, 2019, 3(6): z21., articleTitle=Mycoprotein: The future of nutritious nonmeat protein, a symposium review, refAbstract=null), Reference(id=1183427977514725511, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, doi=null, pmid=null, pmcid=null, year=2021, volume=10, issue=11, pageStart=2537, pageEnd=null, url=null, language=null, rfNumber=[20], rfOrder=27, authorNames=CHEN Z, GURDIAN C, SHARMA C, journalName=Foods, refType=null, unstructuredReference=CHEN Z, GURDIAN C, SHARMA C, et al. Exploring text mining for recent consumer and sensory studies about alternative proteins[J]. Foods, 2021, 10(11): 2537., articleTitle=Exploring text mining for recent consumer and sensory studies about alternative proteins, refAbstract=null), Reference(id=1183427977611194508, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, doi=null, pmid=null, pmcid=null, year=2020, volume=10, issue=8, pageStart=1153, pageEnd=null, url=null, language=null, rfNumber=[21], rfOrder=28, authorNames=DOLGANYUK V, BELOVA D, BABICH O, journalName=Biomolecules, refType=null, unstructuredReference=DOLGANYUK V, BELOVA D, BABICH O, et al. Microalgae: A promising source of valuable bioproducts[J]. Biomolecules, 2020, 10(8): 1153., articleTitle=Microalgae: A promising source of valuable bioproducts, refAbstract=null), Reference(id=1183427977686691983, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, doi=null, pmid=null, pmcid=null, year=2014, volume=157, issue=null, pageStart=134, pageEnd=139, url=null, language=null, rfNumber=[22], rfOrder=29, authorNames=URSU AV, MARCATI A, SAYD T, journalName=Bioresource Technology, refType=null, unstructuredReference=URSU AV, MARCATI A, SAYD T, et al. Extraction, fractionation and functional properties of proteins from the microalgae Chlorella vulgaris[J]. Bioresource Technology, 2014, 157: 134-139., articleTitle=Extraction, fractionation and functional properties of proteins from the microalgae Chlorella vulgaris, refAbstract=null), Reference(id=1183427977799938195, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, doi=null, pmid=null, pmcid=null, year=2023, volume=39, issue=11, pageStart=123, pageEnd=136, url=null, language=null, rfNumber=[23], rfOrder=30, authorNames=李昕悦, 周明海, 樊亚超, journalName=生物技术通报, refType=null, unstructuredReference=李昕悦, 周明海, 樊亚超, 等. 基于转运蛋白工程提升微生物菌株耐受性和生物制造效率的研究进展[J]. 生物技术通报, 2023, 39(11): 123-136., articleTitle=基于转运蛋白工程提升微生物菌株耐受性和生物制造效率的研究进展, refAbstract=null), Reference(id=1183427977867047062, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, doi=null, pmid=null, pmcid=null, year=2023, volume=39, issue=11, pageStart=123, pageEnd=136, url=null, language=null, rfNumber=[23], rfOrder=31, authorNames=LI XY, ZHOU MH, FAN YC, journalName=Biotechnology Bulletin, refType=null, unstructuredReference=LI XY, ZHOU MH, FAN YC, et al. Research progress on enhancing microbial strain tolerance and biomanufacturing efficiency through engineered transport proteins[J]. Biotechnology Bulletin, 2023, 39(11): 123-136., articleTitle=Research progress on enhancing microbial strain tolerance and biomanufacturing efficiency through engineered transport proteins, refAbstract=null), Reference(id=1183427977959321752, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, doi=null, pmid=null, pmcid=null, year=2022, volume=191, issue=null, pageStart=108842, pageEnd=null, url=null, language=null, rfNumber=[24], rfOrder=32, authorNames=ZHANG D, IVANE N, HARUNA SA, journalName=Meat Science, refType=null, unstructuredReference=ZHANG D, IVANE N, HARUNA SA, et al. Recent trends in the micro-encapsulation of plant-derived compounds and their specific application in meat as antioxidants and antimicrobials[J]. Meat Science, 2022, 191: 108842., articleTitle=Recent trends in the micro-encapsulation of plant-derived compounds and their specific application in meat as antioxidants and antimicrobials, refAbstract=null), Reference(id=1183427978059985053, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, doi=null, pmid=null, pmcid=null, year=2023, volume=15, issue=2, pageStart=452, pageEnd=null, url=null, language=null, rfNumber=[25], rfOrder=33, authorNames=ANDREANI G, SOGARI G, MARTI A, journalName=Nutrients, refType=null, unstructuredReference=ANDREANI G, SOGARI G, MARTI A, et al. Plant-Based meat alternatives: Technological, nutritional, environmental, market, and social challenges and opportunities[J]. Nutrients, 2023, 15(2): 452., articleTitle=Plant-Based meat alternatives: Technological, nutritional, environmental, market, and social challenges and opportunities, refAbstract=null), Reference(id=1183427978127093918, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, doi=null, pmid=null, pmcid=null, year=2021, volume=12, issue=11, pageStart=4402, pageEnd=4410, url=null, language=null, rfNumber=[26], rfOrder=34, authorNames=周亚楠, 王淑敏, 马小清, journalName=食品安全质量检测学报, refType=null, unstructuredReference=周亚楠, 王淑敏, 马小清, 等. 植物基人造肉的营养特性与食用安全性[J]. 食品安全质量检测学报, 2021, 12(11): 4402-4410., articleTitle=植物基人造肉的营养特性与食用安全性, refAbstract=null), Reference(id=1183427978194202785, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, doi=null, pmid=null, pmcid=null, year=2021, volume=12, issue=11, pageStart=4402, pageEnd=4410, url=null, language=null, rfNumber=[26], rfOrder=35, authorNames=ZHOU YN, WANG SM, MA XQ, journalName=Journal of Food Safety & Quality, refType=null, unstructuredReference=ZHOU YN, WANG SM, MA XQ, et al. Nutritional characteristics and food safety of plant-based meat substitutes[J]. Journal of Food Safety & Quality, 2021, 12(11): 4402-4410., articleTitle=Nutritional characteristics and food safety of plant-based meat substitutes, refAbstract=null), Reference(id=1183427978265505955, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, doi=null, pmid=null, pmcid=null, year=2021, volume=10, issue=3, pageStart=600, pageEnd=null, url=null, language=null, rfNumber=[27], rfOrder=36, authorNames=KYRIAKOPOULOU K, KEPPLER JK, GOOT AJ, journalName=Foods, refType=null, unstructuredReference=KYRIAKOPOULOU K, KEPPLER JK, GOOT AJ. Functionality of ingredients and additives in Plant-Based meat analogues[J]. Foods, 2021, 10(3): 600., articleTitle=Functionality of ingredients and additives in Plant-Based meat analogues, refAbstract=null), Reference(id=1183427978324226214, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, doi=null, pmid=null, pmcid=null, year=2023, volume=71, issue=3, pageStart=1276, pageEnd=1290, url=null, language=null, rfNumber=[28], rfOrder=37, authorNames=WANG Y, CAI W, LI L, journalName=Journal of Agricultural and Food Chemistry, refType=null, unstructuredReference=WANG Y, CAI W, LI L, et al. Recent advances in the processing and manufacturing of plant-based meat[J]. Journal of Agricultural and Food Chemistry, 2023, 71(3): 1276-1290., articleTitle=Recent advances in the processing and manufacturing of plant-based meat, refAbstract=null), Reference(id=1183427978483609769, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, doi=null, pmid=null, pmcid=null, year=2021, volume=185, issue=null, pageStart=1005, pageEnd=1014, url=null, language=null, rfNumber=[29], rfOrder=38, authorNames=CHENG Y, SUN C, ZHAI X, journalName=International Journal of Biological Macromolecules, refType=null, unstructuredReference=CHENG Y, SUN C, ZHAI X, et al. Effect of lipids with different physical state on the physicochemical properties of starch/gelatin edible films prepared by extrusion blowing[J]. International Journal of Biological Macromolecules, 2021, 185: 1005-1014., articleTitle=Effect of lipids with different physical state on the physicochemical properties of starch/gelatin edible films prepared by extrusion blowing, refAbstract=null), Reference(id=1183427978693324971, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, doi=null, pmid=null, pmcid=null, year=2020, volume=85, issue=3, pageStart=567, pageEnd=575, url=null, language=null, rfNumber=[30], rfOrder=39, authorNames=CHIANG JH, HARDACRE AK, PARKER ME, journalName=Journal of Food Science, refType=null, unstructuredReference=CHIANG JH, HARDACRE AK, PARKER ME. Effects of Maillard-reacted beef bone hydrolysate on the physicochemical properties of extruded meat alternatives[J]. Journal of Food Science, 2020, 85(3): 567-575., articleTitle=Effects of Maillard-reacted beef bone hydrolysate on the physicochemical properties of extruded meat alternatives, refAbstract=null), Reference(id=1183427978802376879, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, doi=null, pmid=null, pmcid=null, year=2022, volume=40, issue=2, pageStart=31, pageEnd=44, url=null, language=null, rfNumber=[31], rfOrder=40, authorNames=李岩, 曾祥权, 杜文斌, journalName=食品科学技术学报, refType=null, unstructuredReference=李岩, 曾祥权, 杜文斌, 等. 不同植物油对植物肉风味及感官特性的影响[J]. 食品科学技术学报, 2022, 40(2): 31-44., articleTitle=不同植物油对植物肉风味及感官特性的影响, refAbstract=null), Reference(id=1183427978861097138, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, doi=null, pmid=null, pmcid=null, year=2022, volume=40, issue=2, pageStart=31, pageEnd=44, url=null, language=null, rfNumber=[31], rfOrder=41, authorNames=LI Y, ZENG XQ, DU WB, journalName=Journal of Food Science and Technology, refType=null, unstructuredReference=LI Y, ZENG XQ, DU WB, et al. Effects of different plant oils on the flavor and sensory characteristics of plant-based meat[J]. Journal of Food Science and Technology, 2022, 40(2): 31-44., articleTitle=Effects of different plant oils on the flavor and sensory characteristics of plant-based meat, refAbstract=null), Reference(id=1183427978944983223, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, doi=null, pmid=null, pmcid=null, year=2020, volume=9, issue=4, pageStart=2772, pageEnd=null, url=null, language=null, rfNumber=[32], rfOrder=42, authorNames=WI G, BAE J, KIM H, journalName=Foods, refType=null, unstructuredReference=WI G, BAE J, KIM H, et al. Evaluation of the physicochemical and structural properties and the sensory characteristics of meat analogues prepared with various non-animal based liquid additives[J]. Foods, 2020, 9(4):2772., articleTitle=Evaluation of the physicochemical and structural properties and the sensory characteristics of meat analogues prepared with various non-animal based liquid additives, refAbstract=null), Reference(id=1183427979024675001, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, doi=null, pmid=null, pmcid=null, year=2020, volume=180, issue=9, pageStart=1173, pageEnd=1184, url=null, language=null, rfNumber=[33], rfOrder=43, authorNames=HUANG J, LIAO LM, WEINSTEIN SJ, journalName=JAMA Internal Medicine, refType=null, unstructuredReference=HUANG J, LIAO LM, WEINSTEIN SJ, et al. Association between plant and animal protein intake and overall and cause-specific mortality[J]. JAMA Internal Medicine, 2020, 180(9): 1173-1184., articleTitle=Association between plant and animal protein intake and overall and cause-specific mortality, refAbstract=null), Reference(id=1183427979137921212, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, doi=null, pmid=null, pmcid=null, year=2020, volume=370, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=[34], rfOrder=44, authorNames=NAGHSHI S, SADEGHI O, WILLETT WC, journalName=The British Medical Journal, refType=null, unstructuredReference=NAGHSHI S, SADEGHI O, WILLETT WC, et al. Dietary intake of total, animal, and plant proteins and risk of all cause, cardiovascular, and cancer mortality: Systematic review and dose-response meta-analysis of prospective cohort studies[J]. The British Medical Journal, 2020, 370: m2412., articleTitle=Dietary intake of total, animal, and plant proteins and risk of all cause, cardiovascular, and cancer mortality: Systematic review and dose-response meta-analysis of prospective cohort studies, refAbstract=null), Reference(id=1183427979242778814, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, doi=null, pmid=null, pmcid=null, year=2019, volume=110, issue=1, pageStart=8, pageEnd=9, url=null, language=null, rfNumber=[35], rfOrder=45, authorNames=CAMPBELL WW, journalName=The American Journal of Clinical Nutrition, refType=null, unstructuredReference=CAMPBELL WW. Animal-based and plant-based protein-rich foods and cardiovascular health: A complex conundrum[J]. The American Journal of Clinical Nutrition, 2019, 110(1): 8-9., articleTitle=Animal-based and plant-based protein-rich foods and cardiovascular health: A complex conundrum, refAbstract=null), Reference(id=1183427979351830720, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, doi=null, pmid=null, pmcid=null, year=2015, volume=6, issue=6, pageStart=712, pageEnd=728, url=null, language=null, rfNumber=[36], rfOrder=46, authorNames=RICHTER CK, SKULAS-RAY AC, CHAMPAGNE CM, journalName=Advances in Nutrition, refType=null, unstructuredReference=RICHTER CK, SKULAS-RAY AC, CHAMPAGNE CM, et al. Plant protein and animal proteins: Do they differentially affect cardiovascular disease risk?[J]. Advances in Nutrition, 2015, 6(6): 712-728., articleTitle=Plant protein and animal proteins: Do they differentially affect cardiovascular disease risk?, refAbstract=null), Reference(id=1183427979444105410, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, doi=null, pmid=null, pmcid=null, year=2015, volume=7, issue=8, pageStart=7058, pageEnd=7069, url=null, language=null, rfNumber=[37], rfOrder=47, authorNames=PASIAKOS SM, AGARWAL S, LIEBERMAN HR, journalName=Nutrients, refType=null, unstructuredReference=PASIAKOS SM, AGARWAL S, LIEBERMAN HR, et al. Sources and amounts of animal, dairy, and plant protein intake of US adults in 2007—2010[J]. Nutrients, 2015, 7(8): 7058-7069., articleTitle=Sources and amounts of animal, dairy, and plant protein intake of US adults in 2007—2010, refAbstract=null), Reference(id=1183427979548963012, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, doi=null, pmid=null, pmcid=null, year=2019, volume=139, issue=15, pageStart=1828, pageEnd=1845, url=null, language=null, rfNumber=[38], rfOrder=48, authorNames=GUASCH-FERRE M, SATIJA A, BLONDIN SA, journalName=Circulation, refType=null, unstructuredReference=GUASCH-FERRE M, SATIJA A, BLONDIN SA, et al. Meta-Analysis of randomized controlled trials of red meat consumption in comparison with various comparison diets on cardiovascular risk factors[J]. Circulation, 2019, 139(15): 1828-1845., articleTitle=Meta-Analysis of randomized controlled trials of red meat consumption in comparison with various comparison diets on cardiovascular risk factors, refAbstract=null), Reference(id=1183427979603488966, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, doi=null, pmid=null, pmcid=null, year=2021, volume=50, issue=1, pageStart=223, pageEnd=233, url=null, language=null, rfNumber=[39], rfOrder=49, authorNames=ZHONG VW, ALLEN NB, GREENLAND P, journalName=International Journal of Epidemiology, refType=null, unstructuredReference=ZHONG VW, ALLEN NB, GREENLAND P, et al. Protein foods from animal sources, incident cardiovascular disease and all-cause mortality: A substitution analysis[J]. International Journal of Epidemiology, 2021, 50(1): 223-233., articleTitle=Protein foods from animal sources, incident cardiovascular disease and all-cause mortality: A substitution analysis, refAbstract=null), Reference(id=1183427979687375049, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, doi=null, pmid=null, pmcid=null, year=2017, volume=6, issue=12, pageStart=e006659, pageEnd=null, url=null, language=null, rfNumber=[40], rfOrder=50, authorNames=LI SS, BLANCO MS, LYTVYN L, journalName=Journal of the American Heart Association, refType=null, unstructuredReference=LI SS, BLANCO MS, LYTVYN L, et al. Effect of plant protein on blood lipids: A systematic review and Meta-Analysis of randomized controlled trials[J]. Journal of the American Heart Association, 2017, 6(12): e006659., articleTitle=Effect of plant protein on blood lipids: A systematic review and Meta-Analysis of randomized controlled trials, refAbstract=null), Reference(id=1183427979817398472, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, doi=null, pmid=null, pmcid=null, year=2016, volume=176, issue=10, pageStart=1453, pageEnd=1463, url=null, language=null, rfNumber=[41], rfOrder=51, authorNames=SONG M, FUNG TT, HU FB, journalName=JAMA Internal Medicine, refType=null, unstructuredReference=SONG M, FUNG TT, HU FB, et al. Association of animal and plant protein intake with all-cause and cause-specific mortality[J]. JAMA Internal Medicine, 2016, 176(10): 1453-1463., articleTitle=Association of animal and plant protein intake with all-cause and cause-specific mortality, refAbstract=null), Reference(id=1183427979880313034, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, doi=null, pmid=null, pmcid=null, year=2021, volume=45, issue=null, pageStart=66, pageEnd=74, url=null, language=null, rfNumber=[42], rfOrder=52, authorNames=DANESHZAD E, ASKARI M, MORADI M, journalName=Clinical Nutrition, refType=null, unstructuredReference=DANESHZAD E, ASKARI M, MORADI M, et al. Red meat, overweight and obesity: A systematic review and meta-analysis of observational studies[J]. Clinical Nutrition, 2021, 45: 66-74., articleTitle=Red meat, overweight and obesity: A systematic review and meta-analysis of observational studies, refAbstract=null), Reference(id=1183427979960004812, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, doi=null, pmid=null, pmcid=null, year=2017, volume=75, issue=9, pageStart=683, pageEnd=698, url=null, language=null, rfNumber=[43], rfOrder=53, authorNames=YOKOYAMA Y, LEVIN SM, BARNARD ND, journalName=Nutrition Reviews, refType=null, unstructuredReference=YOKOYAMA Y, LEVIN SM, BARNARD ND. Association between plant-based diets and plasma lipids: A systematic review and meta-analysis[J]. Nutrition Reviews, 2017, 75(9): 683-698., articleTitle=Association between plant-based diets and plasma lipids: A systematic review and meta-analysis, refAbstract=null), Reference(id=1183427980035502286, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, doi=null, pmid=null, pmcid=null, year=2022, volume=115, issue=5, pageStart=1357, pageEnd=1366, url=null, language=null, rfNumber=[44], rfOrder=54, authorNames=BIANCHI F, STEWART C, ASTBURY NM, journalName=American Journal of Clinical Nutrition, refType=null, unstructuredReference=BIANCHI F, STEWART C, ASTBURY NM, et al. Replacing meat with alternative plant-based products (RE-MAP): A randomized controlled trial of a multicomponent behavioral intervention to reduce meat consumption[J]. American Journal of Clinical Nutrition, 2022, 115(5): 1357-1366., articleTitle=Replacing meat with alternative plant-based products (RE-MAP): A randomized controlled trial of a multicomponent behavioral intervention to reduce meat consumption, refAbstract=null), Reference(id=1183427980106805457, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, doi=null, pmid=null, pmcid=null, year=2023, volume=55, issue=1, pageStart=68, pageEnd=76, url=null, language=null, rfNumber=[45], rfOrder=55, authorNames=STERLING SR, BOWEN SA, journalName=Journal of Nutrition Education and Behavior, refType=null, unstructuredReference=STERLING SR, BOWEN SA. Effect of a plant-based intervention among black individuals in the deep south: A pilot study[J]. Journal of Nutrition Education and Behavior, 2023, 55(1): 68-76., articleTitle=Effect of a plant-based intervention among black individuals in the deep south: A pilot study, refAbstract=null), Reference(id=1183427980245217492, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, doi=null, pmid=null, pmcid=null, year=2023, volume=77, issue=2, pageStart=156, pageEnd=165, url=null, language=null, rfNumber=[46], rfOrder=56, authorNames=SANDERS LM, WILCOX ML, MAKI KC, journalName=European Journal of Epidemiology, refType=null, unstructuredReference=SANDERS LM, WILCOX ML, MAKI KC. Red meat consumption and risk factors for type 2 diabetes: A systematic review and meta-analysis of randomized controlled trials[J]. European Journal of Epidemiology, 2023, 77(2): 156-165., articleTitle=Red meat consumption and risk factors for type 2 diabetes: A systematic review and meta-analysis of randomized controlled trials, refAbstract=null), Reference(id=1183427980429766872, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, doi=null, pmid=null, pmcid=null, year=2023, volume=118, issue=6, pageStart=1153, pageEnd=1163, url=null, language=null, rfNumber=[47], rfOrder=57, authorNames=GU X, DROUIN-CHARTIER JP, SACKS FM, journalName=American Journal of Clinical Nutrition, refType=null, unstructuredReference=GU X, DROUIN-CHARTIER JP, SACKS FM, et al. Red meat intake and risk of type 2 diabetes in a prospective cohort study of United States females and males[J]. American Journal of Clinical Nutrition, 2023, 118(6): 1153-1163., articleTitle=Red meat intake and risk of type 2 diabetes in a prospective cohort study of United States females and males, refAbstract=null), Reference(id=1183427980547207388, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, doi=null, pmid=null, pmcid=null, year=2021, volume=36, issue=9, pageStart=937, pageEnd=951, url=null, language=null, rfNumber=[48], rfOrder=58, authorNames=FARVID MS, SIDAHMED E, SPENCE ND, journalName=European Journal of Epidemiology, refType=null, unstructuredReference=FARVID MS, SIDAHMED E, SPENCE ND, et al. Consumption of red meat and processed meat and cancer incidence: A systematic review and meta-analysis of prospective studies[J]. European Journal of Epidemiology, 2021, 36(9): 937-951., articleTitle=Consumption of red meat and processed meat and cancer incidence: A systematic review and meta-analysis of prospective studies, refAbstract=null), Reference(id=1183427980610121949, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, doi=null, pmid=null, pmcid=null, year=2021, volume=36, issue=1, pageStart=75, pageEnd=88, url=null, language=null, rfNumber=[49], rfOrder=59, authorNames=ABU-GHAZALEH N, CHUA WJ, GOPALAN V, journalName=Journal of Gastroenterology and Hepatology, refType=null, unstructuredReference=ABU-GHAZALEH N, CHUA WJ, GOPALAN V. Intestinal microbiota and its association with colon cancer and red/processed meat consumption[J]. Journal of Gastroenterology and Hepatology, 2021, 36(1): 75-88., articleTitle=Intestinal microbiota and its association with colon cancer and red/processed meat consumption, refAbstract=null), Reference(id=1183427980706590943, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, doi=null, pmid=null, pmcid=null, year=2023, volume=62, issue=8, pageStart=3349, pageEnd=3359, url=null, language=null, rfNumber=[50], rfOrder=60, authorNames=FARSI DN, GALLEGOS JL, FINNIGAN T, journalName=European Journal of Nutrition, refType=null, unstructuredReference=FARSI DN, GALLEGOS JL, FINNIGAN T, et al. The effects of substituting red and processed meat for mycoprotein on biomarkers of cardiovascular risk in healthy volunteers: An analysis of secondary endpoints from mycomeat[J]. European Journal of Nutrition, 2023, 62(8): 3349-3359., articleTitle=The effects of substituting red and processed meat for mycoprotein on biomarkers of cardiovascular risk in healthy volunteers: An analysis of secondary endpoints from mycomeat, refAbstract=null), Reference(id=1183427980865974500, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, doi=null, pmid=null, pmcid=null, year=2023, volume=106, issue=null, pageStart=241, pageEnd=274, url=null, language=null, rfNumber=[51], rfOrder=61, authorNames=WANG Y, JIAN C, journalName=Advances in Food and Nutrition Research, refType=null, unstructuredReference=WANG Y, JIAN C. Novel plant-based meat alternatives: Implications and opportunities for consumer nutrition and health[J]. Advances in Food and Nutrition Research, 2023, 106: 241-274., articleTitle=Novel plant-based meat alternatives: Implications and opportunities for consumer nutrition and health, refAbstract=null), Reference(id=1183427980941471972, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, doi=null, pmid=null, pmcid=null, year=2023, volume=173, issue=2, pageStart=113398, pageEnd=null, url=null, language=null, rfNumber=[52], rfOrder=62, authorNames=LIU C, SHI J, WANG J, journalName=Food Research Intertional, refType=null, unstructuredReference=LIU C, SHI J, WANG J, et al. Effects of different processing degrees of plant-based meat on the blood biochemical level, inflammation and intestinal microorganisms in mice[J]. Food Research Intertional, 2023, 173(2): 113398., articleTitle=Effects of different processing degrees of plant-based meat on the blood biochemical level, inflammation and intestinal microorganisms in mice, refAbstract=null), Reference(id=1183427981075689703, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, doi=null, pmid=null, pmcid=null, year=2021, volume=10, issue=9, pageStart=2040, pageEnd=null, url=null, language=null, rfNumber=[53], rfOrder=63, authorNames=TORIBIO-MATEAS MA, BESTER A, KLIMENKO N, journalName=Foods, refType=null, unstructuredReference=TORIBIO-MATEAS MA, BESTER A, KLIMENKO N. Impact of plant-based meat alternatives on the gut microbiota of consumers: A real-world study[J]. Foods, 2021, 10(9): 2040., articleTitle=Impact of plant-based meat alternatives on the gut microbiota of consumers: A real-world study, refAbstract=null), Reference(id=1183427981180547306, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, doi=null, pmid=null, pmcid=null, year=2022, volume=21, issue=1, pageStart=69, pageEnd=79, url=null, language=null, rfNumber=[54], rfOrder=64, authorNames=ROBERTS AK, BUSQUE V, ROBINSON JL, journalName=Nutrition Journal, refType=null, unstructuredReference=ROBERTS AK, BUSQUE V, ROBINSON JL, et al. SWAP-MEAT Athlete (study with appetizing plant-food, meat eating alternatives trial)-investigating the impact of three different diets on recreational athletic performance: A randomized crossover trial[J]. Nutrition Journal, 2022, 21(1): 69-79., articleTitle=SWAP-MEAT Athlete (study with appetizing plant-food, meat eating alternatives trial)-investigating the impact of three different diets on recreational athletic performance: A randomized crossover trial, refAbstract=null)], funds=[Fund(id=1183427974918451266, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, awardId=KJZD-K202101601, language=CN, fundingSource=重庆市教育委员会科学技术研究计划项目《基于“双碳”目标的重庆碳排放峰值预测性控制》(KJZD-K202101601), fundOrder=null, country=null)], companyList=[AuthorCompany(id=1183427973177815047, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, xref=null, ext=[AuthorCompanyExt(id=1183427973186203656, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, companyId=1183427973177815047, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=Office of Academic Research, Chongqing Digital Economy and Intelligent Governance Research Center, Chongqing University of Education, Chongqing 400067, China), AuthorCompanyExt(id=1183427973190397961, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, companyId=1183427973177815047, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=重庆第二师范学院科研处, 重庆市数字经济与数智治理研究中心, 重庆 400067)])], figs=[ArticleFig(id=1183427974201225264, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, language=EN, label=Fig.1, caption=Production process of plant-based meat, figureFileSmall=QkzoNPY154/9sI6HmyQtSQ==, figureFileBig=2pHMNt3vNHc9V+JvBzmiSg==, tableContent=null), ArticleFig(id=1183427974264139827, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, language=CN, label=图1, caption=植物肉生产流程, figureFileSmall=QkzoNPY154/9sI6HmyQtSQ==, figureFileBig=2pHMNt3vNHc9V+JvBzmiSg==, tableContent=null), ArticleFig(id=1183427974339637302, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, language=EN, label=Table 1, caption=

Ingredients of plant-based meat products

, figureFileSmall=null, figureFileBig=null, tableContent=
成分 含量/% 常用原料 作用
水 50~80 / 乳化、多汁性赋予
植物组织蛋白 10~25 大豆组织蛋白、豌豆组织蛋白、小麦组织蛋白等 质构形成、营养价值赋予
非组织化蛋白 4~20 大豆分离蛋白 质构形成、营养价值赋予
风味成分 2~5 / 风味赋予
油脂 0~15 葵花籽油、菜籽油、玉米油、棕榈油、椰子油和大豆油等 多汁性赋予、风味赋予
粘合剂 1~5 甲基纤维素、菊粉、淀粉、卡拉胶、黄原胶等 质构形成、油脂固定、水分结合
着色剂 1~5 大豆血红蛋白、甜菜汁提取物、番茄红素等 视觉感官赋予
营养强化成分 0~5 抗坏血酸钠、生育酚等 营养强化
), ArticleFig(id=1183427974415134776, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, language=CN, label=表1, caption=

植物基肉制品的原料

, figureFileSmall=null, figureFileBig=null, tableContent=
成分 含量/% 常用原料 作用
水 50~80 / 乳化、多汁性赋予
植物组织蛋白 10~25 大豆组织蛋白、豌豆组织蛋白、小麦组织蛋白等 质构形成、营养价值赋予
非组织化蛋白 4~20 大豆分离蛋白 质构形成、营养价值赋予
风味成分 2~5 / 风味赋予
油脂 0~15 葵花籽油、菜籽油、玉米油、棕榈油、椰子油和大豆油等 多汁性赋予、风味赋予
粘合剂 1~5 甲基纤维素、菊粉、淀粉、卡拉胶、黄原胶等 质构形成、油脂固定、水分结合
着色剂 1~5 大豆血红蛋白、甜菜汁提取物、番茄红素等 视觉感官赋予
营养强化成分 0~5 抗坏血酸钠、生育酚等 营养强化
), ArticleFig(id=1183427974494826554, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, language=EN, label=Table 2, caption=

Health functional effects of plant-based meat products

, figureFileSmall=null, figureFileBig=null, tableContent=
作用 主要机制
改善心血管疾病 增加不饱和脂肪摄入、降低血清三甲胺氧化物和低密度脂蛋白胆固醇水平
预防肥胖 降低饱和脂肪和胆固醇摄入
预防糖尿病 降低饱和脂肪和胆固醇摄入、增加植物性蛋白摄入
维护肠道健康 调节肠道菌群、降低肠道基因毒素水平、增加肠道短链脂肪酸水平
增进运动功能 植物性蛋白维护肌肉力量及肌肉耐力
), ArticleFig(id=1183427974641627197, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986647965291035, language=CN, label=表2, caption=

植物基肉制品的健康功能性作用

, figureFileSmall=null, figureFileBig=null, tableContent=
作用 主要机制
改善心血管疾病 增加不饱和脂肪摄入、降低血清三甲胺氧化物和低密度脂蛋白胆固醇水平
预防肥胖 降低饱和脂肪和胆固醇摄入
预防糖尿病 降低饱和脂肪和胆固醇摄入、增加植物性蛋白摄入
维护肠道健康 调节肠道菌群、降低肠道基因毒素水平、增加肠道短链脂肪酸水平
增进运动功能 植物性蛋白维护肌肉力量及肌肉耐力
)], attaches=null, journal=Journal(id=1146438185598431260, delFlag=0, nameCn=食品安全质量检测学报, nameEn=Journal of Food Safety & Quality, nameHistory1=null, nameHistory2=null, issn=2095-0381, eissn=null, cn=11-5956/TS, coden=null, periodic=3, language=CN, oaType=0, ccby=CC BY-NC-ND, superviseOffice=null, ownerOffice=null, pubOffice=null, editorOffice=null, officeType=null, aims=null, clcCode=null, officeProv=null, officeCity=null, officeAddr=null, officeZip=null, officeEmail=null, officePhone=null, editDirector=null, officeDirector=null, officeDirectorPhone=null, officeStaffNum=null, officeEmpNum=null, coverPicUrl=4kwA5ri4VfzavOn19fwc2g==, journalPrice=null, startedYear=null, abbrevIsoEn=J Food Saf Qual, journalRemark=null, publicationField=null, createdTime=1751261763241, updatedTime=1754445151803, createdBy=18614031015, updatedBy=13701087609, firstLetterCn=J, firstLetterEn=J, subjectCode=Engineering, subjectName=工程, subjectCodeEn=Engineering, subjectNameEn=null, picCn=4kwA5ri4VfzavOn19fwc2g==, picEn=eHhRQNEus+t1f6yOGnBJ3w==, jcr=null, cjcr=null, exts=[JournalExt(id=1159790285120618579, language=CN, name=食品安全质量检测学报, nameHistory1=null, nameHistory2=null, managedBy=, sponsoredBy=, publishedBy=, editorOffice=, officeProv=null, officeCity=null, officeAddr=, officeZip=, editDirector=null, officeDirector=null, officePhone=null, coverPicUrl=null, journalRemark=, submitArticleUrl=null, websiteUrl=, createdTime=1754445151834, updatedTime=1754445151834, createdBy=13701087609, updatedBy=13701087609, submissionGuidelinesUrl=http://chinafoodj.ijournals.cn/ch/first_menu.aspx?parent_id=20160111022419868, submissionAuthorUrl=http://chinafoodj.ijournals.cn/ch/author/login.aspx, submissionEditorUrl=http://chinafoodj.ijournals.cn/ch/login.aspx, submissionReviewUrl=http://chinafoodj.ijournals.cn/ch/auditor/login.aspx, submissionCeEditorUrl=, submissionAeEditorUrl=, option={"copyright":""}), JournalExt(id=1159790285187727444, language=EN, name=Journal of Food Safety & Quality, nameHistory1=null, nameHistory2=null, managedBy=, sponsoredBy=, publishedBy=, editorOffice=, officeProv=null, officeCity=null, officeAddr=, officeZip=, editDirector=null, officeDirector=null, officePhone=null, coverPicUrl=null, journalRemark=, submitArticleUrl=null, websiteUrl=, createdTime=1754445151850, updatedTime=1754445151850, createdBy=13701087609, updatedBy=13701087609, submissionGuidelinesUrl=http://chinafoodj.ijournals.cn/ch/first_menu.aspx?parent_id=20160111022419868, submissionAuthorUrl=http://chinafoodj.ijournals.cn/ch/author/login.aspx, submissionEditorUrl=http://chinafoodj.ijournals.cn/ch/login.aspx, submissionReviewUrl=http://chinafoodj.ijournals.cn/ch/auditor/login.aspx, submissionCeEditorUrl=, submissionAeEditorUrl=, option={"copyright":""})], databaseList=null, tenantJournalId=1149652044408987649, websiteList=[Website(id=1151872930754474249, webName=null, webTitle=null, webDomain=null, webCopyrigh=null, webIpcNo=null, seoTitle=null, seoKeywords=null, seoDescription=null, tenantJournalId=null, journalId=1149652044408987649, journalNameCn=null, journalNameEn=null, grayFlag=null, tenantId=1146029695717560320, platformId=null, journalGroupId=null, journalGroupNameCn=null, journalGroupNameEn=null, type=1, domain=https://castjournals.cast.org.cn/joweb/spaq/CN, language=CN, createTime=1752557507456, createBy=18614031015, updateTime=1752558523388, updateBy=18614031015, name=食品安全质量检测学报, tplId=1146099689490845704, title=食品安全质量检测学报, delFlag=0, indexPage=/home, props=[WebsiteProps(id=1151887749801407249, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1151872930754474249, code=articleTextType, value=kx, createTime=1752561040592, updateTime=1752561040592, creator=18614031015, updator=18614031015), WebsiteProps(id=1151887749776241422, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1151872930754474249, code=banner, value=null, createTime=1752561040586, updateTime=1752561040586, creator=18614031015, updator=18614031015), WebsiteProps(id=1151887749767852813, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1151872930754474249, code=logo, value=https://castjournals.cast.org.cn/joweb/kjdb/CN/file/pic?fileId=RhDdm4lBDQfNHl8cX0659g==, createTime=1752561040584, updateTime=1752561040584, creator=18614031015, updator=18614031015), WebsiteProps(id=1151887749793018640, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1151872930754474249, code=picServerUrl, value=https://castjournals.cast.org.cn/joweb/kjdb/CN/file/pic, createTime=1752561040590, updateTime=1752561040590, creator=18614031015, updator=18614031015), WebsiteProps(id=1151887749784630031, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1151872930754474249, code=staticResourcePath, value=https://castjournals.cast.org.cn/joweb/cast_kjdb_cn_619/, createTime=1752561040588, updateTime=1752561040588, creator=18614031015, updator=18614031015)]), Website(id=1151872930855137548, webName=null, webTitle=null, webDomain=null, webCopyrigh=null, webIpcNo=null, seoTitle=null, seoKeywords=null, seoDescription=null, tenantJournalId=null, journalId=1149652044408987649, journalNameCn=null, journalNameEn=null, grayFlag=null, tenantId=1146029695717560320, platformId=null, journalGroupId=null, journalGroupNameCn=null, journalGroupNameEn=null, type=1, domain=https://castjournals.cast.org.cn/joweb/spaq/EN, language=EN, createTime=1752557507480, createBy=18614031015, updateTime=1752558528290, updateBy=18614031015, name=食品安全质量检测学报, tplId=1146101810881728533, title=食品安全质量检测学报, delFlag=0, indexPage=/home, props=[WebsiteProps(id=1155904094024884374, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1151872930855137548, code=articleTextType, value=kx, createTime=1753518611675, updateTime=1753518611675, creator=18614031015, updator=18614031015), WebsiteProps(id=1155904094008107155, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1151872930855137548, code=banner, value=null, createTime=1753518611671, updateTime=1753518611671, creator=18614031015, updator=18614031015), WebsiteProps(id=1155904094003912850, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1151872930855137548, code=logo, value=https://castjournals.cast.org.cn/joweb/kjdb/EN/file/pic?fileId=RhDdm4lBDQfNHl8cX0659g==, createTime=1753518611670, updateTime=1753518611670, creator=18614031015, updator=18614031015), WebsiteProps(id=1155904094020690069, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1151872930855137548, code=picServerUrl, value=https://castjournals.cast.org.cn/joweb/kjdb/EN/file/pic, createTime=1753518611674, updateTime=1753518611674, creator=18614031015, updator=18614031015), WebsiteProps(id=1155904094016495764, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1151872930855137548, code=staticResourcePath, value=https://castjournals.cast.org.cn/joweb/cast_kjdb_en_623/, createTime=1753518611673, updateTime=1753518611673, creator=18614031015, updator=18614031015)])], journalTitle=食品安全质量检测学报, weixinUrl=null, journalUrl=null, iacademicId=null, status=0, seqNo=null, journalTitleEn=Journal of Food Safety & Quality, journalPhotoCn=4kwA5ri4VfzavOn19fwc2g==, journalPhotoEn=eHhRQNEus+t1f6yOGnBJ3w==, journalFirstLetter=J, journalRecommend=null, journalNew=null, journalCollection=null, jcrJf=null, cjcrJf=null, jcrJfStr=null, cjcrJfStr=null, submissionFirstDecision=null, sciSubjectClassification=null, casSubjectClassification=null, citeScore=null, totalCitationFrequency=null, icpCode=null, psCode=null, advertisingLicenseCode=null, copyrightInformation=null, country=null, option=null, provinceCode=null, provinceName=null, collectFlag=false), detailUrlCn=https://castjournals.cast.org.cn/joweb/spaq/CN/10.19812/j.cnki.jfsq11-5956/ts.20241204003, detailUrlEn=https://castjournals.cast.org.cn/joweb/spaq/EN/10.19812/j.cnki.jfsq11-5956/ts.20241204003, pdfUrlCn=https://castjournals.cast.org.cn/joweb/spaq/CN/PDF/10.19812/j.cnki.jfsq11-5956/ts.20241204003, pdfUrlEn=https://castjournals.cast.org.cn/joweb/spaq/EN/PDF/10.19812/j.cnki.jfsq11-5956/ts.20241204003, aliStartDate=null, aliEndDate=null, collectionFlag=false, citedCount=null, citedUrl=null, reference=null)
收藏切换
“双碳”和“健康中国”背景下植物基肉制品的营养组分及健康功能性研究进展
收藏切换
PDF下载
郭莉滨 *
食品安全质量检测学报 | 本期专题：功能性食品与功能性成分 2025,16(3): 123-129
收起
收藏切换
食品安全质量检测学报 | 本期专题：功能性食品与功能性成分 2025, 16(3): 123-129
“双碳”和“健康中国”背景下植物基肉制品的营养组分及健康功能性研究进展
全屏
郭莉滨*
作者信息
  • 重庆第二师范学院科研处, 重庆市数字经济与数智治理研究中心, 重庆 400067

通讯作者:

* 郭莉滨(1979—), 女, 硕士, 教授, 硕士生导师。主要研究方向为区域经济、数字经济等。E-mail:
Research advances in nutritional components and health functionality of plant-based meat products under the background of “dual carbon” and “healthy China”
Li-Bin GUO*
Affiliations
  • Office of Academic Research, Chongqing Digital Economy and Intelligent Governance Research Center, Chongqing University of Education, Chongqing 400067, China
出版时间: 2025-02-15 doi: 10.19812/j.cnki.jfsq11-5956/ts.20241204003
文章导航
收藏切换
摘要
收起

近年来, 食品供应链对碳排放的影响成为备受关注的话题。因此, 在国家“双碳”和“健康中国”战略背景下, 以植物基肉制品为代表的植物基食品的出现可同时满足低碳转型的国家需求和民众高蛋白食品摄入增长的消费需求, 同时优化居民膳食结构和提升营养健康水平。本文阐述了植物基肉制品的主要加工工艺, 介绍了植物基肉制品中蛋白质、膳食纤维、脂质3种主要营养组分的研究进展, 并针对摄入植物基肉制品改善心血管疾病、预防肥胖、维护肠道健康、增强运动功能的健康功能性作用进行了系统的综述。旨在通过低碳排放肉制品的生产促进食品行业的绿色可持续发展, 构建健康的膳食模式, 提高人民健康水平, 为植物基肉制品的进一步研究和开发利用提供一定的理论基础。

植物基肉制品  /  营养组分  /  功能性作用

In recent years, the impact of the food supply chain on carbon emissions has become a topic of great concern. Therefore, under the national “dual carbon” and “healthy China” strategies, the emergence of plant-based foods, represented by plant-based meat products, can simultaneously meet the national demand for low-carbon transformation and the increasing consumer demand for high-protein food intake, while optimizing the dietary structure of residents and improving their nutritional and health levels. This article elaborated on the main processing technologies of plant-based meat products, introduced the research progress of 3 main nutritional components of protein, dietary fiber, and lipids in plant-based meat products, and provided a systematic review of the health functions of consuming plant-based meat products, such as improving cardiovascular diseases, preventing obesity, maintaining intestinal health, and enhancing physical exercise functions. The aim is to promote the green and sustainable development of the food industry through the production of low-carbon emission meat products, build a healthy dietary pattern, improve the health level of the people, and provide a certain theoretical basis for the further research and development of plant-based meat products.

plant-based meat products  /  nutritional components  /  functional effects
郭莉滨. “双碳”和“健康中国”背景下植物基肉制品的营养组分及健康功能性研究进展. 食品安全质量检测学报, 2025 , 16 (3) : 123 -129 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20241204003
Li-Bin GUO. Research advances in nutritional components and health functionality of plant-based meat products under the background of “dual carbon” and “healthy China”[J]. Journal of Food Safety & Quality, 2025 , 16 (3) : 123 -129 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20241204003
正文
收起
0 引言
收起
世界经济论坛在2021年发布的报告提出, 食品行业碳排量居八大行业之首, 占全球25%[1]。联合国粮食及农业组织的研究显示, 世界粮食体系占全球人为温室气体排放量的三分之一以上。其中, 传统畜牧业养殖过程中温室气体的排放量占全球总排放量的12%。以牛肉为例, 牛肉每生产1 kg蛋白质碳排放量为14.8 kg, 对土地资源的消耗量为1020 m2, 而使用大豆制作植物基食品, 每生产1 kg蛋白质碳排放量为0.21 kg, 对土地资源的消耗量为10 m2[2]。与此同时, 预计到2050年, 全球人类对蛋白质的需求将翻倍增长。而当前以动物蛋白为导向的食物体系无法满足这种增长需求。全世文等[3]的研究显示, 中国肉类消费量和供能比长期高于日本或韩国, 肉类是中国第二大供能食物。FARVID等[4]研究表明, 过量摄入红肉, 尤其是加工红肉, 容易引发胰岛素抵抗、氧化应激、增加II型糖尿病、心血管疾病, 并且, 红肉中富含的Neu5Gc分子会促进机体炎性水平, 进而提升癌症的发病率。同时, 传统的肉类生产体系也存在隐患。如畜产动物感染人畜共患传染病、寄生虫病、病原微生物等生物性污染; 或加工、储存、运输过程中的外源性污染; 以及畜产品生长过程中的兽药、抗生素残留等化学性污染。植物基肉制品的出现可同时满足低碳转型的国家需求、民众高蛋白食品摄入增长的消费需求以及代替传统肉制品以获得健康效益的追求[5]。
植物基肉制品, 特指以植物原料(如豆类、谷物类等, 也包括藻类及真菌类等)或其加工品作为蛋白质、脂肪的来源, 经加工制成的产品质构、风味、形态等感官特性与相应的动物来源肉制品具有相似特征的制品[6]。因此, 近年来, 研究者试图通过多种手段开发植物肉替代品, 来模拟传统肉类的感官特性和营养品质。一方面通过低碳排放肉制品的生产推进食品行业的绿色可持续发展, 另一方面通过植物基食品构建健康的膳食模式, 提高人民健康水平。因此, 在国家“双碳”和“健康中国”战略背景下, 本文将针对植物基肉制品的营养组分和健康功能性作用进行系统的综述, 为植物基肉制品的进一步研究和开发利用提供一定的理论基础。
1 植物基肉制品的制备
收起
在生产植物基肉制品时, 为了使植物肉在感官特性和营养成分上更贴近真实肉, 通常通过水、植物组织蛋白、非组织化蛋白、风味成分、油脂、粘合剂、着色剂等基础成分构成, 另外还可添加营养强化成分, 形成质地、外观、风味皆接近于动物肉制品的植物基肉制品(表1)[7]。
植物基肉制品的加工过程包括以下主要步骤: (1)原料选择与预处理。选择适合的植物蛋白原料, 如大豆、豌豆、小麦等。对原料进行清洗、浸泡、研磨等预处理, 以提取植物蛋白; (2)蛋白质提取与分离。通过物理或化学方法提取植物蛋白, 如使用溶剂、酶或超声波等方法分离纯化蛋白质, 去除杂质, 得到高纯度的植物蛋白; (3)组织化加工。将提取的植物蛋白进行挤压、蒸煮、冷冻等处理, 使其形成类似动物肉的组织结构。通过挤压加工, 蛋白质分子重组, 形成具有弹性和纤维感的结构; (4)风味与色泽调整。添加调味剂、香精、色素等, 以改善植物肉的风味和色泽(图1)[8]。
植物基肉制品在加工过程中的核心原料是植物性蛋白或植物性成分, 通过挤压技术、3D打印技术、纺丝技术等, 将植物组织蛋白加工形成具有类似动物肉类的纤维结构, 从而模仿动物肉类的质构、风味和口感[9]。
其中, 3D打印技术的一个显著特点是可以根据预先设计的文件, 通过层层沉积材料的方式进行打印。在食品加工领域, 常见的3D打印技术包括4种类型: 挤压式打印、选择性烧结印刷、粘合剂喷射及喷墨打印。植物基肉制品正是利用挤压式打印技术, 通过将“肉泥”挤压, 使蛋白质从喷头熔融后凝固形成层状纤维结构, 从而模拟真肉产品。然而, 由于挤出喷头的技术限制, 所生产的仿真肉制品在纤维结构上与真实肉类仍存在一定差距[10]。
挤压技术是一种连续加热处理食品成分的机械工艺, 其中包括: 在高温状态下依次对食品原料进行混合、水合、剪切、均质化、压缩、去气、温度和压力累积、巴氏灭菌、物料流对齐、成型、膨胀以及部分干燥等。在挤压过程中, 植物蛋白会发生变性, 形成可塑的熔融体, 经过分子链展开、团聚、聚集与交联形成纤维结构。如今常用于植物基肉制品生产挤压技术包括: (1)单螺杆挤压技术。此技术操作简单、成本低, 但只适合用于简单的食品膨化和作为肉制品的填充材料; (2)低水分挤压技术。该工艺条件成熟, 产品柔韧性强, 但需要后续的复水工艺, 比较费时; (3)高水分挤压技术。此技术集成度高, 能生产出更接近真实肉类质地的产品, 但口感和风味需要进一步调整[11]。
纺丝技术是一种能够生产直径仅为几纳米的连续纤维的技术。该过程将高黏度的蛋白溶液通过喷丝板转变为酸性凝固液, 从而生成定向纤维。这些纤维相比未处理的蛋白质具有更好的功能特性, 适用于多种配方产品, 并且可以与合适的粘合剂结合, 制作出各种结构化食品。然而, 这一过程的成本较高, 且并非适用于所有类型的蛋白质, 因此逐渐被挤压技术所取代[12]。
2 植物基肉制品的营养组分
收起
2.1 蛋白质
蛋白质是植物肉的核心营养成分。动物肉的蛋白质含量一般在15%~24%, 其中牛肉、猪肉的蛋白质含量都在17%~19%。而植物牛肉制品的平均蛋白质含量是19.8%[13]。蛋白质的溶解性、持水性、持油性、乳化性、发泡性、凝胶性等, 是植物肉模拟动物肉形成类肉纤维结构所必需的功能特性[14]。现今植物肉生产过程中常用的豆类(大豆、豌豆、绿豆等)蛋白也存在一定的缺陷。以最常用的大豆为例, 大豆原料本身以及大豆原料储藏过程中由于脂肪氧化酶促进不饱和脂肪酸衍生物降解产生的豆腥味会影响植物肉的风味呈现, 同时, 大豆原料也是潜在的过敏原。由于单一的蛋白组分生产的植物肉往往在加工品质(持水性、持油性、延展性等)方面也会有所欠缺, 因此植物肉生产过程中倾向于混合多种豆类蛋白组分, 如大豆-豌豆、大豆-小麦、豌豆-绿豆等。但是, 因为植物性和动物性产品在蛋白质的可消化性以及单个氨基酸和微量营养素的生物利用度上存在差异, 现今普遍使用的豆类蛋白从氨基酸种类、生物利用率和低致敏性等方面均存在一定的缺陷。因此, 寻找更为优质的植物蛋白原料十分有必要[15]。
周凯等[16]发现, 食用真菌蛋白营养丰富, 氨基酸种类齐全, 能提供人体8种必需氨基酸, 经过工艺优化生产的食用真菌菌丝体蛋白具有与牛肉相近的肌肉纤维质构特征。在食用真菌蛋白中, 谷氨酸、天冬氨酸、核苷酸和风味肽等呈味物质含量丰富, 具备独特的鲜香风味, 更有利于模拟动物肉的风味。食用菌中还富含多糖、萜类、酚类等多种生物活性物质, 可以产生凝集素、抗菌蛋白等生物活性物质, 具备免疫调节等多种生理活性作用[17]。MOHAMAD等[18]在以大豆为原料的基础上加入平菇菌丝蛋白, 获得的植物肉制品在质地与结构上与传统肉类更为接近。FINNIGAN等[19]通过对1752例食用了真菌蛋白模拟肉的人群产生过敏反应的分析发现, 与花生蛋白、鸡蛋蛋白、大豆蛋白等常见的致敏原相比, 真菌蛋白引发的过敏反应发生率显著降低。
以螺旋藻和小球藻为代表的微藻类, 蛋白质含量高达50%~70%, 远超过传统动物蛋白(肉、蛋、奶)和植物蛋白(豆类、燕麦等)。其中, 螺旋藻蛋白的氨基酸模式齐全, 能为人体提供8种必需氨基酸。与豆类蛋白不同的是, 螺旋藻蛋白多为水溶性蛋白, 进入人体消化道之后, 生物利用率高, 可消化性系数达83%~95%, 消化吸收率达75%, 生物学值达68%, 净蛋白质利用率达53%~61%。螺旋藻蛋白能促进动物血细胞再生, 提高淋巴细胞活性, 通过淋巴系统提高机体免疫功能[20]。微藻类物质还含有丰富的不饱和脂肪酸, 如二十二碳六烯酸(docosahexaenoic acid, DHA)、二十碳五烯酸(eicosapentaenoic acid, EPA), 以及虾青素、岩藻黄素、玉米黄素等生物活性物质[21]。小球藻蛋白、螺旋藻蛋白与酪蛋白、大豆分离蛋白等商业化乳化蛋白质相比, 具有更好的乳化力和乳化稳定性等适用于植物肉加工的理化特性[22]。因此, 使用微藻蛋白作为植物肉的蛋白质原料也颇具前景。
与传统的植物替代蛋白的开发相比, 人工培育微生物菌体, 从菌体中获取的微生物发酵蛋白正在引起研究人员的关注。微生物发酵蛋白的生产在发酵罐与生物反应器中进行, 不占用耕地, 更加低碳环保, 蛋白质含量高, 并含有多种生物活性物质, 营养与健康功能性价值优越。在口感上, 相比于传统以大豆为原料的植物蛋白, 微生物发酵蛋白无豆腥味[23]。美国知名植物肉研发机构Impossible Foods公司已经通过合成生物学技术实现利用酿酒酵母、大肠杆菌进行血红蛋白的合成及工业化生产。微生物合成血红蛋白添加到植物肉中以后, 烘烤时能够呈现与传统肉类相似的色泽和感官特征[24]。
2.2 膳食纤维
在植物基肉制品的生产过程中, 需要添加膳食纤维、纤维素、淀粉等碳水化合物成分。通过挤压法生产植物基肉制品的过程中, 不溶性膳食纤维可通过结构和理化性质的改变转化为可溶性膳食纤维[25]。膳食纤维独特的网状结构, 能够支撑蛋白结构, 增加植物基肉制品的稳定性, 维持植物基肉制品的质构; 膳食纤维良好的吸附、储存液体的能力可有效减少植物基肉制品油水分离现象; 其次, 膳食纤维优秀的吸水和保水性能, 有利于维持植物基肉制品的均一性和稳定性, 并起到乳化作用, 从而改善产品质地; 膨胀后的膳食纤维结构也可模拟肉纤维结构, 从而赋予与动物肉相似的感官特征[26]。常用于粘合剂的甲基纤维素具有弱分子间力与共价键交联作用, 对维持植物肉微观结构十分重要, 但可能会刺激人体胃肠道消化系统。因此加入天然来源膳食纤维, 既能够提高植物肉的营养价值, 也可以保证植物肉的质构[27]。WANG等[28]发现, 将菊苣根茎中的膳食纤维浓缩物加入植物肉汉堡中, 可以提高烘焙性能、营养价值、硬度、剪切力和改善感官性能。而燕麦中的膳食纤维可以增加植物基牛肉碎的凝胶状特性和机械性能。
2.3 脂质
在植物性肉类中添加脂质, 可提高营养价值、感官性能和结构完整性。(1)脂质可以通过乳化赋予植物肉更好的黏度和质构; (2)脂质的添加抑制脂肪酶活性, 从而防止游离脂肪酸的产生和酶促脂质氧化; (3)脂质在植物肉生产过程中能够发生氧化和降解, 形成各类醛类、酮类和酯类等挥发性化合物, 这些化合物可以赋予植物肉与动物肉相似的味道[29]。同时, 脂质氧化的产物也可以在高温下通过美拉德反应, 生成醛类和酮类物质, 形成肉味[30]。脂肪可以修饰食物的风味, 不同的脂肪酸对食品口感也存在影响, 用植物油代替植物肉中的部分饱和脂肪, 是提高植物肉风味和口感的有效途径。李岩等[31]通过对分别添加了菜籽油、大豆油、花生油、葵花籽油、棕榈油的植物肉进行分析发现, 添加了菜籽油的样品组挥发性组分、质构、感官评价与色差等感官属性综合得分最高, 在植物肉的生产过程中添加菜籽油更可能对植物肉的感官品质提升起积极作用。另有研究发现, 在植物性鱼丸中添加3.5%的葵花籽油可通过增强疏水性氨基酸与植物油的烃类侧链之间的相互作用来改善植物肉质地和持水能力[32]。
3 植物基肉制品的健康功能性作用
收起
近年来, 以植物蛋白为核心营养素的植物基肉制品替代红肉及加工红肉的饮食模式对人类健康的推进作用受到研究者的广泛关注。HUANG等[33]在分析了416104名受试者的生活数据后发现, 每1000 kcal能量摄入中, 植物蛋白含量增加10 g即可降低12%男性全因死亡风险, 降低女性14%全因死亡风险。将日常饮食中动物蛋白摄入量的3%替换成植物蛋白, 也可显著降低全因死亡风险(男性降低11%, 女性降低12%)。研究还阐明, 如果使用植物蛋白替代红肉蛋白, 则可以使男性全因死亡风险降低13%, 女性全因死亡风险降低15%。日本公共卫生中心发布的调查也显示, 植物蛋白替代动物蛋白不仅可以降低人们心血管疾病死亡风险, 还能显著降低全因死亡风险以及癌症死亡风险[34]。
3.1 改善心血管疾病
美国营养学会2015—2020年膳食指南指出, 减少红肉摄入量的饮食模式与降低成人患心血管疾病的风险显著相关[35]。RICHTER等[36]的研究结果显示, 与植物性饮食相比, 以红肉为主的饮食会导致空腹状态下血清总胆固醇、低密度脂蛋白胆固醇以及血浆载脂蛋白B、血浆载脂蛋白A1水平更高[36]。
从膳食蛋白的摄入来看, 以美国为例, 美国成年人摄入动物来源蛋白的量占总蛋白质摄入量的46%, 明显多于植物来源蛋白(30%)和乳制品来源蛋白(16%)[37]。而流行病学研究发现, 心血管疾病和全因死亡率风险降低的程度由植物蛋白替代动物蛋白食物的量决定[38]。与红肉相比, 植物基肉制品中优质植物蛋白来源(如豆类、坚果类等植物蛋白来源)会导致血清总胆固醇和低密度脂蛋白胆固醇发生更有利的变化。主要原因是植物基肉制品中的植物蛋白通常含有单不饱和脂肪与多不饱和脂肪, 而红肉中多为饱和脂肪, 这与改善血脂和降低心血管疾病风险密切相关[39]。与此同时, 临床研究发现, 高植物蛋白摄入与心血管疾病死亡率的相关性显著降低。在一项对植物基肉制品摄入的随机对照试验中发现, 受试者体重、血清三甲胺氧化物和低密度脂蛋白胆固醇水平呈现下降趋势。其中, 三甲胺氧化物是心血管疾病的新型生物标志物, 与急性冠脉综合征、动脉粥样硬化、高血压等心血管疾病密切相关; 低密度脂蛋白胆固醇是动脉粥样硬化的主要致病因子, 与冠心病的发病率有明显正相关[40]。
但是, 值得关注的是, 植物基肉制品普遍含有较高水平的钠, 而这会增加心血管疾病的发病率[41]。因此, 在植物基肉制品的下一步研发中, 减少钠的量, 对于提高植物基肉制品的健康功能性作用具有重要意义。
3.2 预防肥胖
动物肉脂肪通常含有大量饱和脂肪酸和反式脂肪酸, 导致机体胆固醇水平升高。植物来源不饱和脂肪酸可以加速体内脂肪的转化, 减少动物脂肪在体内的积累[42]。另外, 植物基肉制品营养价值虽然接近于动物肉制品, 但是, 植物基肉制品的胆固醇含量远低于动物肉类(60~80 mg/100 g)。以牛肉为例, 每100 g牛肉中胆固醇的平均含量为53.50 mg, 而植物肉却几乎不含胆固醇[43]。低胆固醇的摄入对于肥胖的预防具有积极意义。
BIANCHI等[44]的一项为期4~8周的多组分行为干预随机对照试验结果显示, 将植物基肉制品作为日常饮食的一部分, 试验结束之后, 受试者身体质量指数(body mass index, BMI)和体重显著降低。同时, STERLING等[45]的一项临床研究结果显示, 24名患有肥胖症的黑人成年人将植物基肉制品作为日常饮食的一部分, 12周之后, 受试者BMI、腰围、血清总胆固醇和低密度脂蛋白胆固醇以及高敏C反应蛋白均显著下降。
3.3 预防糖尿病
大量食用红肉会导致饱和脂肪、胆固醇过量摄入, 这可能会对胰岛β细胞的功能和胰岛素敏感性产生负面影响。加工红肉中的硝酸盐会导致内皮功能障碍和胰岛素抵抗[46]。哈佛大学陈曾熙公共卫生学院研究团队通过对21万6695名研究对象的饮食习惯长达25年的观察发现, 红肉摄取量最大的人群罹患II型糖尿病的机率, 比红肉摄取量最少的人群高62%。而在日常饮食中, 用植物蛋白替代红肉, 获得优质蛋白质的同时, 能够把罹患II型糖尿病的风险减少30%[47]。植物肉是植物蛋白的良好来源, 植物肉替代红肉或加工肉类会有助于预防II型糖尿病。
3.4 维护肠道健康
红肉和加工红肉的摄入与结直肠癌等消化道恶性肿瘤的发病率具有显著相关性。世界卫生组织发布的数据显示, 每天摄入50 g以上的加工红肉(4根培根或1根热狗), 可增加18%的直肠癌患病率[48]。主要原因是加工红肉制品中存在四类潜在致癌因素: 多环芳烃类化合物、杂环胺类化合物、N-亚硝基化合物和血红素铁[49]。而富含植物蛋白的植物性肉制品被认为是加工红肉的良好替代品。FARSI等[50]通过随机临床试验发现, 以真菌蛋白为原料的植物肉代替红肉和加工红肉, 可以显著降低肠道基因毒素水平, 并平衡健康的肠道菌群构成, 从而降低结肠癌发病风险, 维护肠道健康。
研究发现, 长期食用红肉和加工红肉的人群肠道菌群中Fusobacterium nucleatum、Streptococcus bovis/gallolyticus、Escherichia coli和Bacteroides fragilis的丰度显著增加, 这也是导致消化道恶性肿瘤发生的重要原因[49]。虽然目前关于植物肉对肠道菌群影响的相关人体干预实验研究较少, 但是已有研究对其主要机制进行了解释: 由于植物蛋白和动物蛋白的氨基酸组成不同, 肠道菌群对不同的膳食蛋白质来源具有不同的响应[51]。在动物实验中也有结果显示, 植物肉和动物肉分别摄入之后, 体现出了较大差异的肠道菌群构成, 植物肉组的肠道菌群多样性和结构优于红肉组, 进而影响体重、肝脏炎症和肠道炎症的发生[52]。TORIBIO-MATEAS等[53]的研究发现, 每周5次用植物基肉制品代替动物肉可以促进肠道菌群的有益改变, 主要特征是丁酸等有益肠道菌群代谢产物的显著增加。
3.5 增强运动功能
既有研究表明, 植物性饮食有益于心血管健康并促进环境可持续性。近年来, 植物性饮食模式对于运动功能的影响也受到关注。以往由于担心蛋白质的摄入不足, 许多运动员和运动热爱者会避免植物性饮食模式。但是, 斯坦福大学医学院的最新研究通过对不同饮食模式下(植物基肉制品为主的饮食模式以及以红肉和禽肉为主的杂食性饮食模式)受试者肌肉力量和肌肉耐力的测试发现, 所有饮食的平均蛋白质摄入量均符合国际运动营养学会的推荐摄入量, 且在跑步和阻力训练中的运动表现并未出现显著性差异。因此, 植物基肉制品为主的饮食模式也可以帮助运动员和运动爱好者保持运动表现[54]。
植物基肉制品的健康功能性作用总结如表2所示。
4 结束语
收起
食品工业是我国国民经济中的支柱产业, 在“双碳”目标下, 应当将低碳理念融入到食品的生产和研发过程中, 加大以植物肉为代表的植物基食品的研发力度, 选择低碳技术, 构建低碳饮食模式, 提升国民健康水平。目前, 全球植物肉市场以每年15%的复合增长率增长, 预计2025年规模将达279亿美元。为了进一步促进中国植物基肉制品的发展, 中国食品科学技术学会先后发布了团体标准T/CIFST 001—2020《植物基肉制品》和T/CIFST 002—2021《植物基食品通则》。当前植物肉在技术上的研究方向主要是植物蛋白纤维化加工、大豆蛋白的生产和植物肉的染色工艺、相关风味物质的合成与应用。在此背景下, 植物基肉制品的研发也面临着诸多挑战。如以微藻类蛋白、微生物蛋白等为代表的替代蛋白的发现虽颇具应用潜力, 但也面临着微生物蛋白底物转化效率低、模拟肉的纤维感有待提升、发酵成本高等诸多难题。从植物肉的营养健康品质方面来看, 虽然植物肉可以提供优质植物蛋白、铁和部分营养素, 但也存在一定的营养缺陷, 如消化率低、致敏性高、缺乏部分必需氨基酸、维生素以及存在潜在的抗营养因子; 为了保证口味和延长货架期, 还通常有较高的钠含量。这些也是制约植物肉产业发展的问题。因此, 未来将传统食品领域与合成生物学、纳米材料、大数据、人工智能等前沿科技有机结合, 深入研究植物肉纤维结构的形成机制; 使用现代先进技术提升植物肉整体性能; 植物蛋白质资源开发、组织化技术、植物肉的色香味形及营养健康品质等方面的全面升级, 均是未来助力植物基肉制品研发的重要方向, 可以助推我国植物基食品的绿色可持续发展。
基金
收起
  • 重庆市教育委员会科学技术研究计划项目《基于“双碳”目标的重庆碳排放峰值预测性控制》(KJZD-K202101601)
文献
收起
参考文献 引证文献
排序方式：
[1]
刘飞洋. 《世界经济论坛2020—2021年度报告》(节选)翻译实践报告[D]. 大连: 东北财经大学, 2022.
LIU FY. Translation practice report on “World Economic Forum 2020—2021 Annual Report” (excerpt)[D]. Dalian: Northeast University of Finance and Economics, 2022.
[2]
LI M, JIA N, LENZEN M, et al. Global food-miles account for nearly 20% of total food-systems emissions[J]. Nature Food, 2022, 3(6): 445-453.
[3]
全世文, 张慧云. 中国食物消费结构的国际趋同性研究—基于与日本、韩国的比较[J]. 中国农业大学学报(社会科学版), 2023, 40(4): 172-191.
QUAN SW, ZHANG HY. A study on the international convergence of China's food consumption structure-based on a comparison with Japan and South Korea[J]. Journal of China Agricultural University (Social Sciences Edition), 2023, 40(4): 172-191.
[4]
FARVID MS, SIDAHMED E, SPENCE ND, et al. Consumption of red meat and processed meat and cancer incidence: A systematic review and meta-analysis of prospective studies[J]. European Journal of Epidemiology, 2021, 36(9): 937-951.
[5]
ANDREANI G, SOGARI G, MARTI A, et al. Plant-based meat alternatives: Technological, nutritional, environmental, market, and social challenges and opportunities[J]. Nutrients, 2023, 15(2): 3412-3419.
[6]
ZAHARI I, OSTBRING K, PURHAGEN JK, et al. Plant-based meat analogues from alternative protein: A systematic literature review[J]. Foods, 2022, 11(18): 1256-1268.
[7]
WANG Y, CAI W, LI L, et al. Recent advances in the processing and manufacturing of plant-based meat[J]. Journal of Agricultural and Food Chemistry, 2023, 71(3): 1276-1290.
[8]
周景文, 张国强, 赵鑫锐, 等. 未来食品的发展:植物蛋白肉与细胞培养肉[J]. 食品与生物技术学报, 2020, 39(10): 1-8.
ZHOU JW, ZHANG GQ, ZHAO XR, et al. The future development of food: plant-based meat and cell-cultured meat[J]. Journal of Food and Biotechnology, 2020, 39(10): 1-8.
[9]
ZHANG X, ZHAO Y, ZHAO X, et al. The texture of plant protein-based meat analogs by high moisture extrusion: A review[J]. Journal of Texture Studies, 2023, 54(3): 351-364.
[10]
HANDRAL HK, HUA TS, WAN CW, et al. 3D Printing of cultured meat products[J]. Critical Reviews in Food Science and Nutrition, 2022, 62(1): 272-281.
[11]
曾艳, 郝学财, 董婷, 等. 植物蛋白肉的原料开发、加工工艺与质构营养特性研究进展[J]. 食品工业科技, 2021, 42(3): 338-345.
ZENG Y, HAO XC, DONG T, et al. Research progress on raw material development, processing technology, and textural and nutritional characteristics of plant-based meat[J]. Science and Technology of Food Industry, 2021, 42(3): 338-345.
[12]
欧雨嘉, 郑明静, 曾红亮, 等. 植物蛋白肉研究进展[J]. 食品与发酵工业, 2020, 46(12): 299-305.
OU YJ, ZHENG MJ, ZENG HL, et al. Research progress on plant-based meat substitutes[J]. Food and Fermentation Industries, 2020, 46(12): 299-305.
[13]
ANDREANI G, SOGARI G, MARTI A, et al. Plant-based meat alternatives: Technological, nutritional, environmental, market, and social challenges and opportunities[J]. Nutrients, 2023, 15(2): 452-458.
[14]
YOUNIS K, ASHFAQ A, AHMAD A, et al. A critical review focusing the effect of ingredients on the textural properties of plant-based meat products[J]. Journal of Texture Studies, 2023, 54(3): 365-382.
[15]
代欣欣. 植物肉生产原料、技术及产品特性研究进展[J]. 肉类研究, 2023, 37(8): 61-69.
DAI XX. Research progress on raw materials, technology, and product characteristics in the production of plant-based meat[J]. Meat Research, 2023, 37(8): 61-69.
[16]
周凯, 李乔智, 胡新, 等. 真菌蛋白模拟肉研究现状及未来展望[J]. 中国食品学报, 2023, 23(12): 323-336.
ZHOU K, LI QZ, HU X, et al. Current research and future prospects of fungal protein as meat alternatives[J]. Journal of Chinese Institute of Food Science and Technology, 2023, 23(12): 323-336.
[17]
陈洪雨, 令狐昌丽, 罗颖, 等. 食用真菌蛋白制备及其应用研究进展[J]. 食用菌学报, 2021, 28(6): 188-198.
CHEN HY, LINGHU CL, LUO Y, et al. Research progress on preparation and application of edible fungal proteins[J]. Acta Edulis Fungi, 2021, 28(6): 188-198.
[18]
MOHAMAD MM, TALIB RA, CHIN NL, et al. Physical and microstructure properties of oyster mushroom-soy protein meat analog via single-screw extrusion[J]. Foods, 2020, 9(8): 137972.
[19]
FINNIGAN T, WALL BT, WILDE PJ, et al. Mycoprotein: The future of nutritious nonmeat protein, a symposium review[J]. Current Developments in Nutrition, 2019, 3(6): z21.
[20]
CHEN Z, GURDIAN C, SHARMA C, et al. Exploring text mining for recent consumer and sensory studies about alternative proteins[J]. Foods, 2021, 10(11): 2537.
[21]
DOLGANYUK V, BELOVA D, BABICH O, et al. Microalgae: A promising source of valuable bioproducts[J]. Biomolecules, 2020, 10(8): 1153.
[22]
URSU AV, MARCATI A, SAYD T, et al. Extraction, fractionation and functional properties of proteins from the microalgae Chlorella vulgaris[J]. Bioresource Technology, 2014, 157: 134-139.
[23]
李昕悦, 周明海, 樊亚超, 等. 基于转运蛋白工程提升微生物菌株耐受性和生物制造效率的研究进展[J]. 生物技术通报, 2023, 39(11): 123-136.
LI XY, ZHOU MH, FAN YC, et al. Research progress on enhancing microbial strain tolerance and biomanufacturing efficiency through engineered transport proteins[J]. Biotechnology Bulletin, 2023, 39(11): 123-136.
[24]
ZHANG D, IVANE N, HARUNA SA, et al. Recent trends in the micro-encapsulation of plant-derived compounds and their specific application in meat as antioxidants and antimicrobials[J]. Meat Science, 2022, 191: 108842.
[25]
ANDREANI G, SOGARI G, MARTI A, et al. Plant-Based meat alternatives: Technological, nutritional, environmental, market, and social challenges and opportunities[J]. Nutrients, 2023, 15(2): 452.
[26]
周亚楠, 王淑敏, 马小清, 等. 植物基人造肉的营养特性与食用安全性[J]. 食品安全质量检测学报, 2021, 12(11): 4402-4410.
ZHOU YN, WANG SM, MA XQ, et al. Nutritional characteristics and food safety of plant-based meat substitutes[J]. Journal of Food Safety & Quality, 2021, 12(11): 4402-4410.
[27]
KYRIAKOPOULOU K, KEPPLER JK, GOOT AJ. Functionality of ingredients and additives in Plant-Based meat analogues[J]. Foods, 2021, 10(3): 600.
[28]
WANG Y, CAI W, LI L, et al. Recent advances in the processing and manufacturing of plant-based meat[J]. Journal of Agricultural and Food Chemistry, 2023, 71(3): 1276-1290.
[29]
CHENG Y, SUN C, ZHAI X, et al. Effect of lipids with different physical state on the physicochemical properties of starch/gelatin edible films prepared by extrusion blowing[J]. International Journal of Biological Macromolecules, 2021, 185: 1005-1014.
[30]
CHIANG JH, HARDACRE AK, PARKER ME. Effects of Maillard-reacted beef bone hydrolysate on the physicochemical properties of extruded meat alternatives[J]. Journal of Food Science, 2020, 85(3): 567-575.
[31]
李岩, 曾祥权, 杜文斌, 等. 不同植物油对植物肉风味及感官特性的影响[J]. 食品科学技术学报, 2022, 40(2): 31-44.
LI Y, ZENG XQ, DU WB, et al. Effects of different plant oils on the flavor and sensory characteristics of plant-based meat[J]. Journal of Food Science and Technology, 2022, 40(2): 31-44.
[32]
WI G, BAE J, KIM H, et al. Evaluation of the physicochemical and structural properties and the sensory characteristics of meat analogues prepared with various non-animal based liquid additives[J]. Foods, 2020, 9(4):2772.
[33]
HUANG J, LIAO LM, WEINSTEIN SJ, et al. Association between plant and animal protein intake and overall and cause-specific mortality[J]. JAMA Internal Medicine, 2020, 180(9): 1173-1184.
[34]
NAGHSHI S, SADEGHI O, WILLETT WC, et al. Dietary intake of total, animal, and plant proteins and risk of all cause, cardiovascular, and cancer mortality: Systematic review and dose-response meta-analysis of prospective cohort studies[J]. The British Medical Journal, 2020, 370: m2412.
[35]
CAMPBELL WW. Animal-based and plant-based protein-rich foods and cardiovascular health: A complex conundrum[J]. The American Journal of Clinical Nutrition, 2019, 110(1): 8-9.
[36]
RICHTER CK, SKULAS-RAY AC, CHAMPAGNE CM, et al. Plant protein and animal proteins: Do they differentially affect cardiovascular disease risk?[J]. Advances in Nutrition, 2015, 6(6): 712-728.
[37]
PASIAKOS SM, AGARWAL S, LIEBERMAN HR, et al. Sources and amounts of animal, dairy, and plant protein intake of US adults in 2007—2010[J]. Nutrients, 2015, 7(8): 7058-7069.
[38]
GUASCH-FERRE M, SATIJA A, BLONDIN SA, et al. Meta-Analysis of randomized controlled trials of red meat consumption in comparison with various comparison diets on cardiovascular risk factors[J]. Circulation, 2019, 139(15): 1828-1845.
[39]
ZHONG VW, ALLEN NB, GREENLAND P, et al. Protein foods from animal sources, incident cardiovascular disease and all-cause mortality: A substitution analysis[J]. International Journal of Epidemiology, 2021, 50(1): 223-233.
[40]
LI SS, BLANCO MS, LYTVYN L, et al. Effect of plant protein on blood lipids: A systematic review and Meta-Analysis of randomized controlled trials[J]. Journal of the American Heart Association, 2017, 6(12): e006659.
[41]
SONG M, FUNG TT, HU FB, et al. Association of animal and plant protein intake with all-cause and cause-specific mortality[J]. JAMA Internal Medicine, 2016, 176(10): 1453-1463.
[42]
DANESHZAD E, ASKARI M, MORADI M, et al. Red meat, overweight and obesity: A systematic review and meta-analysis of observational studies[J]. Clinical Nutrition, 2021, 45: 66-74.
[43]
YOKOYAMA Y, LEVIN SM, BARNARD ND. Association between plant-based diets and plasma lipids: A systematic review and meta-analysis[J]. Nutrition Reviews, 2017, 75(9): 683-698.
[44]
BIANCHI F, STEWART C, ASTBURY NM, et al. Replacing meat with alternative plant-based products (RE-MAP): A randomized controlled trial of a multicomponent behavioral intervention to reduce meat consumption[J]. American Journal of Clinical Nutrition, 2022, 115(5): 1357-1366.
[45]
STERLING SR, BOWEN SA. Effect of a plant-based intervention among black individuals in the deep south: A pilot study[J]. Journal of Nutrition Education and Behavior, 2023, 55(1): 68-76.
[46]
SANDERS LM, WILCOX ML, MAKI KC. Red meat consumption and risk factors for type 2 diabetes: A systematic review and meta-analysis of randomized controlled trials[J]. European Journal of Epidemiology, 2023, 77(2): 156-165.
[47]
GU X, DROUIN-CHARTIER JP, SACKS FM, et al. Red meat intake and risk of type 2 diabetes in a prospective cohort study of United States females and males[J]. American Journal of Clinical Nutrition, 2023, 118(6): 1153-1163.
[48]
FARVID MS, SIDAHMED E, SPENCE ND, et al. Consumption of red meat and processed meat and cancer incidence: A systematic review and meta-analysis of prospective studies[J]. European Journal of Epidemiology, 2021, 36(9): 937-951.
[49]
ABU-GHAZALEH N, CHUA WJ, GOPALAN V. Intestinal microbiota and its association with colon cancer and red/processed meat consumption[J]. Journal of Gastroenterology and Hepatology, 2021, 36(1): 75-88.
[50]
FARSI DN, GALLEGOS JL, FINNIGAN T, et al. The effects of substituting red and processed meat for mycoprotein on biomarkers of cardiovascular risk in healthy volunteers: An analysis of secondary endpoints from mycomeat[J]. European Journal of Nutrition, 2023, 62(8): 3349-3359.
[51]
WANG Y, JIAN C. Novel plant-based meat alternatives: Implications and opportunities for consumer nutrition and health[J]. Advances in Food and Nutrition Research, 2023, 106: 241-274.
[52]
LIU C, SHI J, WANG J, et al. Effects of different processing degrees of plant-based meat on the blood biochemical level, inflammation and intestinal microorganisms in mice[J]. Food Research Intertional, 2023, 173(2): 113398.
[53]
TORIBIO-MATEAS MA, BESTER A, KLIMENKO N. Impact of plant-based meat alternatives on the gut microbiota of consumers: A real-world study[J]. Foods, 2021, 10(9): 2040.
[54]
ROBERTS AK, BUSQUE V, ROBINSON JL, et al. SWAP-MEAT Athlete (study with appetizing plant-food, meat eating alternatives trial)-investigating the impact of three different diets on recreational athletic performance: A randomized crossover trial[J]. Nutrition Journal, 2022, 21(1): 69-79.
2025年第16卷第3期
PDF下载
320
151
引用本文
BibTeX
文章信息
doi: 10.19812/j.cnki.jfsq11-5956/ts.20241204003
  • 接收时间：2024-12-04
  • 首发时间：2025-07-21
  • 出版时间：2025-02-15
补充材料
相关文章
文章信息
作者
出版历史
  • 收稿日期：2024-12-04
基金
重庆市教育委员会科学技术研究计划项目《基于“双碳”目标的重庆碳排放峰值预测性控制》(KJZD-K202101601)
作者信息
    重庆第二师范学院科研处, 重庆市数字经济与数智治理研究中心, 重庆 400067

通讯作者:

* 郭莉滨(1979—), 女, 硕士, 教授, 硕士生导师。主要研究方向为区域经济、数字经济等。E-mail:
参考文献
分享链接
https://castjournals.cast.org.cn/joweb/spaq/CN/10.19812/j.cnki.jfsq11-5956/ts.20241204003
分享至
全文二维码

扫描看全文

引用本文
BibTeX
本文的引用情况
2种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
关闭全屏
相关链接
论文
最新文章
热读文章
热点专题
内参
蓝皮书
产业发展报告
传播力报告
期刊分级目录
资讯
学术新闻
行业新闻
学术会议
行业会议
关于
关于我们
联系我们
北京市海淀区学院南路86号
100081
010-62199257
qkjq@cast.org.cn

中国科学技术协会版权所有 京ICP 备10216604号-4 海淀分局备案 1101084647
科技导报社主办 中国科协信息中心技术支持