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植物基肉制品研究进展:原料功能特性、结构重组技术、安全评价体系与未来挑战
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陈思好(2003-),女,本科生,研究方向:植物蛋白营养与健康,E-mail:SihaoChen.Chelsea@hotmail.com 通讯作者:赵芬(1984-),女,博士,副教授,研究方向:食品营养与健康,E-mail:zhaofen@btbu.edu.cn

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国家重点研发计划项目(2024YFD2100204)


Research Progress on Plant-based Meat Analogs: Raw Material Properties, Restructuring Techniques, Safety Evaluation Systems, and Future Challenges
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    摘要:

    近年来,植物基肉制品(Plant-based Meat Analogs, PBMAs)作为人造肉的核心分支,因其通过植物原料精准模拟动物肉类的感官特性,已成为全球食品工业的研究热点。该类产品以豆类、谷物(如小麦)及油料作物(如葵花籽)提取的蛋白-脂质复合基质为基础,依托结构重组技术仿制传统肉类的质构、风味与外观特征,为可持续膳食提供纯素食解决方案。随着精准提取技术、分子修饰工艺及合成生物学工具的快速发展,生产技术革新对提升PBMAs的规模化生产效率与感官仿真度具有决定性作用,其工业化体系优化已成为当前领域核心研究方向。本文系统综述了PBMAs的原料功能特性、主流生产技术(涵盖高水分挤压组织化、纺丝蛋白纤维化、3D打印结构工程等)及安全性评价框架,深入解析各类技术的工艺机制、应用优势与实施瓶颈,并评述典型商业化案例的技术路径。旨在为PBMAs的产业化工艺设计与生产实践优化提供理论参照与技术指导。

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    In recent years, plant-based meat analogs (PBMAs), a core type of alternative meat, have emerged as a key research topic in the global food industry owing to their precise emulation of the sensory characteristics of animal meat using plant-based ingredients. Such products are fundamentally based on protein-lipid composite matrices extracted from legumes, cereals (e.g., wheat), and oilseeds (e.g., sunflower seeds). PBMAs simulate the texture, flavor, and appearance of conventional meat through the use of restructuring techniques, providing vegan options for sustainable diets. The rapid advancement in precision extraction techniques, molecular modification methods, and synthetic biology tools has established a foundation for improving production scalability and efficiency as well as the sensory similarity of PBMAs. The optimization of their industrial production systems has emerged as a core research direction in this field. This review systematically summarizes the functional properties of raw materials, mainstream production technologies (including high-moisture extrusion texturization, spun protein fiber formation, and 3D printing based structural engineering), and safety evaluation frameworks for PBMAs. Additionally, it provides a comprehensive analysis of the processes, advantages, and implementation bottlenecks associated with various technologies, while also reviewing the technological pathways employed in typical commercialization case studies. The present review is expected to provide a theoretical reference and technical guidance for the design of industrial processes and optimization of production practices for PBMAs.

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陈思好,赵芬,李赫,刘新旗,马骉.植物基肉制品研究进展:原料功能特性、结构重组技术、安全评价体系与未来挑战[J].现代食品科技,2025,41(10):125-135.

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  • 在线发布日期: 2025-11-12
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