Nutritional Values and Bio-Functional Properties of Fungal Proteins: Applications in Foods as a Sustainable Source
From the preparation of bread, cheese, beer, and condiments to vegetarian meat products, fungi play a leading role in the food fermentation industry. With the shortage of global protein resources and the decrease in cultivated land, fungal protein has received much attention for its sustainability....
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-12-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/24/4388 |
| _version_ | 1797381108366573568 |
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| author | Ku Li Kaina Qiao Jian Xiong Hui Guo Yuyu Zhang |
| author_facet | Ku Li Kaina Qiao Jian Xiong Hui Guo Yuyu Zhang |
| author_sort | Ku Li |
| collection | DOAJ |
| description | From the preparation of bread, cheese, beer, and condiments to vegetarian meat products, fungi play a leading role in the food fermentation industry. With the shortage of global protein resources and the decrease in cultivated land, fungal protein has received much attention for its sustainability. Fungi are high in protein, rich in amino acids, low in fat, and almost cholesterol-free. These properties mean they could be used as a promising supplement for animal and plant proteins. The selection of strains and the fermentation process dominate the flavor and quality of fungal-protein-based products. In terms of function, fungal proteins exhibit better digestive properties, can regulate blood lipid and cholesterol levels, improve immunity, and promote gut health. However, consumer acceptance of fungal proteins is low due to their flavor and safety. Thus, this review puts forward prospects in terms of these issues. |
| first_indexed | 2024-03-08T20:46:39Z |
| format | Article |
| id | doaj.art-44b013d066da4952b470c6a2e37d3e7b |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-08T20:46:39Z |
| publishDate | 2023-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-44b013d066da4952b470c6a2e37d3e7b2023-12-22T14:08:30ZengMDPI AGFoods2304-81582023-12-011224438810.3390/foods12244388Nutritional Values and Bio-Functional Properties of Fungal Proteins: Applications in Foods as a Sustainable SourceKu Li0Kaina Qiao1Jian Xiong2Hui Guo3Yuyu Zhang4Hubei Provincial Key Laboratory of Yeast Function, Angel Yeast Co., Ltd., 168 Chengdu Road, Yichang 443003, ChinaKey Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, ChinaHubei Provincial Key Laboratory of Yeast Function, Angel Yeast Co., Ltd., 168 Chengdu Road, Yichang 443003, ChinaHubei Provincial Key Laboratory of Yeast Function, Angel Yeast Co., Ltd., 168 Chengdu Road, Yichang 443003, ChinaKey Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, ChinaFrom the preparation of bread, cheese, beer, and condiments to vegetarian meat products, fungi play a leading role in the food fermentation industry. With the shortage of global protein resources and the decrease in cultivated land, fungal protein has received much attention for its sustainability. Fungi are high in protein, rich in amino acids, low in fat, and almost cholesterol-free. These properties mean they could be used as a promising supplement for animal and plant proteins. The selection of strains and the fermentation process dominate the flavor and quality of fungal-protein-based products. In terms of function, fungal proteins exhibit better digestive properties, can regulate blood lipid and cholesterol levels, improve immunity, and promote gut health. However, consumer acceptance of fungal proteins is low due to their flavor and safety. Thus, this review puts forward prospects in terms of these issues.https://www.mdpi.com/2304-8158/12/24/4388fungusfungal proteinsnutritional valuesbio-functional propertiesapplications |
| spellingShingle | Ku Li Kaina Qiao Jian Xiong Hui Guo Yuyu Zhang Nutritional Values and Bio-Functional Properties of Fungal Proteins: Applications in Foods as a Sustainable Source Foods fungus fungal proteins nutritional values bio-functional properties applications |
| title | Nutritional Values and Bio-Functional Properties of Fungal Proteins: Applications in Foods as a Sustainable Source |
| title_full | Nutritional Values and Bio-Functional Properties of Fungal Proteins: Applications in Foods as a Sustainable Source |
| title_fullStr | Nutritional Values and Bio-Functional Properties of Fungal Proteins: Applications in Foods as a Sustainable Source |
| title_full_unstemmed | Nutritional Values and Bio-Functional Properties of Fungal Proteins: Applications in Foods as a Sustainable Source |
| title_short | Nutritional Values and Bio-Functional Properties of Fungal Proteins: Applications in Foods as a Sustainable Source |
| title_sort | nutritional values and bio functional properties of fungal proteins applications in foods as a sustainable source |
| topic | fungus fungal proteins nutritional values bio-functional properties applications |
| url | https://www.mdpi.com/2304-8158/12/24/4388 |
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