从“发酵生产、食品加工、营养功能”三大视角审视真菌蛋白的50年发展

A fifty-year development of mycoprotein: a review from the perspectives of “fermentation production, food processing and nutritional function”

摘要

在蛋白质供给压力、膳食结构转型与资源环境约束加剧的背景下，真菌蛋白作为一种以丝状真菌菌丝体为基础、经工业发酵获得的微生物蛋白，因兼具天然纤维结构、优质蛋白组成及低脂、高膳食纤维等特征，受到替代蛋白研究领域的持续关注。本文以威尼斯镰刀菌(Fusarium venenatum)蛋白为代表，从发酵生产、食品加工和营养功能3个视角系统综述真菌蛋白50年来的研究进展。总体来看，真菌蛋白的优势不仅在于其可规模化发酵生产，更在于其保留天然菌丝结构的食品加工逻辑，以及在能量摄入调节、糖脂代谢改善和肌肉蛋白合成支持等方面表现出的潜在营养价值。然而，其产业化应用仍面临发酵放大、菌株改良、结构调控、风味适配及本土化消费场景拓展等挑战。本文可为真菌蛋白的基础研究深化、食品化应用开发及可持续蛋白产业布局提供参考。

Abstract

Under increasing pressure from protein supply demands, dietary transitions, and resource and environmental constraints, mycoprotein has attracted growing attention as a microbial protein derived from filamentous fungal mycelia through industrial fermentation. Owing to its intrinsic fibrous structure, high-quality protein composition, low fat content, and richness in dietary fiber, mycoprotein shows distinctive potential in the alternative protein field. TakingFusarium venenatum-derived mycoprotein as a representative example, this review summarizes its fifty-year development from the perspectives of fermentation production, food processing, and nutritional function. Overall, the value of mycoprotein lies not only in its scalability through fermentation, but also in its processing logic based on the preservation of natural mycelial structures and its potential benefits in energy intake regulation, glucose and lipid metabolism, and muscle protein synthesis. Nevertheless, its broader industrial applications still faces challenges related to fermentation scale-up, strain improvement, structural control, flavor adaptation, and localization for diverse dietary contexts. This review provides a reference for advancing fundamental research, food application development, and sustainable protein industry strategies related to mycoprotein.

关键词

真菌蛋白 / 发酵生产 / 食品加工 / 营养功能

Key words

mycoprotein / fermentation production / food processing / nutritional function

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基金资助

肉品质量控制与新资源创制全国重点实验室开放课题(SKLMQCCMD2025012)