Advances in the Utilization of Plant-based Alternative Protein

ZHAO Jing; SONG Yi; LIU Panhang; LI Quanhong; LIAO Xiaojun

doi:10.13386/j.issn1002-0306.2021070082

Volume 42 Issue 18

Sep. 2021

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Science and Technology of Food Industry > 2021 > 42(18): 1-8. > DOI: 10.13386/j.issn1002-0306.2021070082

ZHAO Jing, SONG Yi, LIU Panhang, et al. Advances in the Utilization of Plant-based Alternative Protein[J]. Science and Technology of Food Industry, 2021, 42(18): 1−8. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021070082.

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Advances in the Utilization of Plant-based Alternative Protein

College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Technology Research Center for Fruit and Vegetable Processing, Key Open Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory of Food Non-thermal Processing, Beijing 100083, China

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Received Date: July 06, 2021
Available Online: August 01, 2021

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Abstract

Abstract

For future foods, people are caring more and more about their health promoting properties and environmental friendliness. In this background, the plant-based foods, represented by ‘plant-based meat’, have attracted lots of attention worldwide. As the major source material of ‘plant-based meat’ production, the utilization of plant-based alternative protein has important influence on both the upstream and downstream food industry. In this paper, we firstly introduces the current application of plant-based alternative protein in producing ‘plant-based meat’, demonstrating the need for exploring new resources of plant-based protein. Secondly, we summarizes the preparation and manufacturing technologies of plant-based alternative proteins, emphasizing the research progress in reconstitution of plant protein into fibrous structure using high moisture extrusion and its underlying mechanism, and 3D printing of protein-based material. Finally, we summarizes the challenges and opportunities in the efficient utilization of plant-based alternative protein, providing references for the development of plant-based foods in the future.
- future foods,
- plant-based,
- alternative protein,
- high-moisture extrusion,
- 3D printing

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References

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