数字农科院2.0

Unlocking the potential of edible mushroom proteins: A sustainable future in food and health

文献类型： 外文期刊

作者： Shuru Yuan;Chenyang Huang;Wei Gao

作者机构：

关键词： Edible mushrooms;Protein;Research progress;Utilisation

期刊名称： Food Chemistry

ISSN： 0308-8146

年卷期： 2025 年 481 卷

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

摘要： Drawing protein from animals, plants, and microorganisms to build a diversified food supply system meets people's needs for food variety, nutrition, and health. It also reflects the comprehensiveness, diversity, and sustainability of agricultural development. With the growing interest in the development and utilisation of new protein resources, edible mushroom proteins have attracted widespread attention. Edible mushroom proteins are nutritionally rich, possess various bioactivities and functionalities, and are produced with higher efficiency and are healthier compared to animal and plant proteins. At present, edible mushroom proteins hold great potential for application in various fields, including food, medicine and biological control. This article discusses the research progress in the development and utilisation of edible mushroom proteins, covering their composition, nutritional value, extraction and detection methods, functionalities, applications, and provides prospects for future development directions. The aim is to provide a reference for further exploration and utilisation of edible mushroom proteins.

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