微藻蛋白质及其在食品中的应用研究进展  

Microalgal Protein and Research Progress on Application in Foods

作　　者：陈峰 杨帅伶 刘宾 Chen Feng;Yang Shuailing;Liu Bin(Shenzhen Key Laboratory of Marine Microbiome Engineering,Shenzhen 518060,Guangdong;Institute for Innovative Development of Food Industry,Shenzhen University,Shenzhen 518060,Guangdong;Institute for Carbon Neutrality,Shenzhen University,Shenzhen 518060,Guangdong)

机构地区：[1]深圳市海洋微生物组工程重点实验室,广东深圳518060 [2]深圳大学食品产业创新发展研究院,广东深圳518060 [3]深圳大学碳中和研究院,广东深圳518060

出　　处：《中国食品学报》2022年第6期21-32,共12页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(31901624);广东省珠江团队项目(2019ZT08H476);深圳市科创委孔雀团队项目(KQTD 20180412181334790)。

摘　　要：微藻富含各类营养活性物质,是一类极具市场潜能的食品原料。微藻中的蛋白质不仅含量高,而且其营养价值与质量也比传统的农作物蛋白高,是很好的食品补充蛋白或替代蛋白。本文主要从蛋白的分离方法、营养及物化特性、生物活性等方面阐述可作为新资源食品原料的微藻蛋白的应用与研究现状,分析其在食品中应用的发展潜力与存在的问题,旨在为新资源食品与未来食品的开发提供参考。Microalgae are rich in various nutritional components and active substances,which are regarded as a promising raw material for food with great market potential.Generally,the protein content in microalgae is higher than traditional crops and the protein nutritional value,quality and techno-functional properties are better than crop proteins.Thus,microalgal protein is considered as a kind of supplement or substitute protein for foods.In this paper,the application and research progress of microalgal protein,which can be used as new resource of food ingredient,are mainly expounded from the aspects of protein separation methods,nutritional and physicochemical properties,and their biological activities.Additionally,the development potentials and existing problems of microalgae protein application in foods are also briefly analyzed.This paper is expected to provide references for the scholars who are exploring new food resources and developing future foods.

关 键 词：微藻 替代蛋白 微生物蛋白 新资源 未来食品 

分 类 号：TS201.21[轻工技术与工程—食品科学]