食用菌菌物蛋白的应用进展

doi:10.11924/j.issn.1000-6850.casb2025-0259

中国农学通报 ›› 2025, Vol. 41 ›› Issue (32): 135-144.doi: 10.11924/j.issn.1000-6850.casb2025-0259

• 食品·营养·检测·安全 • 上一篇下一篇

食用菌菌物蛋白的应用进展

任思竹¹^,²(), 杨子涵¹, 芦梦棋¹, 张馨予¹, 胡家祺¹, 陈文杰¹^,²()

¹ 廊坊师范学院生命科学学院，河北廊坊 065000
² 河北省食药用菌资源高值利用技术创新中心，河北廊坊 065000

收稿日期:2025-04-07 修回日期:2025-08-28 出版日期:2025-11-18 发布日期:2025-11-18
通讯作者:
陈文杰，男，1972年出生，河北保定人，研究员，河北省现代农业体系食用菌岗位专家，研究方向：食用菌栽培教学与研究。通信地址：065000 河北省廊坊市爱民西道100号，E-mail：chenwenjieliu@163.com。
作者简介:
任思竹，男，1981年出生，吉林长春人，副研究员，博士，主要从事食用菌生物技术的教学和科研。通信地址：065000 河北省廊坊市安次区爱民西道100号，E-mail：sizhu_ren@163.com。
基金资助:
现代农业产业技术体系河北省创新团队项目(HBCT2023090201); 廊坊市科技支撑计划项目“翘鳞香菇与共生菌的作用机制及栽培技术初探”(2024013122); 河北省食药用菌科普示范基地能力提升建设项目(24452901K)

Advances in Application of Edible Fungal Protein

REN Sizhu¹^,²(), YANG Zihan¹, LU Mengqi¹, ZHANG Xinyu¹, HU Jiaqi¹, CHEN Wenjie¹^,²()

¹ College of Life Sciences, Langfang Normal University, Langfang, Hebei 065000
² Technical Innovation Center for Utilization of Edible and Medicinal Fungi in Hebei Province, Langfang, Hebei 065000

Received:2025-04-07 Revised:2025-08-28 Published:2025-11-18 Online:2025-11-18

摘要/Abstract

摘要：

本文系统综述了食用菌菌物蛋白的特性、应用领域、现存问题以及未来研究方向，旨在促进其更广泛的应用与发展。通过文献分析，从成分组成、生物功效、应用实例等多方面深入探讨了该蛋白资源。研究表明，食用菌的菌物蛋白富含生物活性成分，具有抗真菌、抗病毒等多种生物学功能。在食品工业领域，它可作为优质蛋白源和天然着色剂，提升食品营养与品质；在医疗领域，其药用潜力为开发新型抗肿瘤、抗病毒药物提供了可能；此外，在化学工业、农业及纺织等行业也展现出巨大应用潜力。但目前提取效率低、纯化工艺复杂等问题制约了其规模化应用。因此，亟需深入研究其高效提取纯化技术、阐明生物功能活性机制，以突破现有瓶颈，充分挖掘其多领域应用价值，促进相关产业的发展。

关键词: 食用菌, 菌物蛋白, 活性成分, 药用功效, 提取效率

Abstract:

The characteristics, application fields, existing problems and future research directions of edible fungal protein were comprehensively reviewed in order to promote its wider application and development. Through the collection, organization and analysis of relevant data on mycoprotein from edible fungi, the research is conducted from multiple aspects such as its composition, efficacy, and application examples in different industries. Mycoprotein from edible fungi is a natural and nutritionally rich substance, rich in bioactive components. It has multiple biological functions such as anti-fungal and anti-viral properties. In the food industry, as an important source of high-quality protein, it can enhance the nutritional value and quality of food and also serve as a natural colorant; in the medical field, its medicinal efficacy is utilized to develop new anti-tumor and anti-viral drugs; it also shows great application potential in the chemical industry, agriculture, and textile industries. However, there are currently problems such as low extraction efficiency and complex purification processes. Therefore, it is urgent to study its efficient extraction and purification technology and clarify the mechanism of biological functional activity, so as to break through the existing bottleneck, fully tap its multi-field application value, and promote the development of related industries.

Key words: edible fungi, fungal protein, active component, medicinal properties, extraction efficiency

任思竹, 杨子涵, 芦梦棋, 张馨予, 胡家祺, 陈文杰. 食用菌菌物蛋白的应用进展[J]. 中国农学通报, 2025, 41(32): 135-144.

REN Sizhu, YANG Zihan, LU Mengqi, ZHANG Xinyu, HU Jiaqi, CHEN Wenjie. Advances in Application of Edible Fungal Protein[J]. Chinese Agricultural Science Bulletin, 2025, 41(32): 135-144.

图/表 2

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特点及优势	缺点和挑战
生产原料容易获得	口感和加工技术局限
生产模式符合循环经济，具有可持续性	不易被消化吸收
生产模式集约低碳	市场接受度和认知度低
高营养价值、配比合理	价格较高
功能性与应用潜力前景广阔	营养局限，部分氨基酸蛋白组成不均衡
	因研究历史短暂，具有健康风险，安全性有待验证
	加工依赖性强

特点及优势	缺点和挑战
生产原料容易获得	口感和加工技术局限
生产模式符合循环经济，具有可持续性	不易被消化吸收
生产模式集约低碳	市场接受度和认知度低
高营养价值、配比合理	价格较高
功能性与应用潜力前景广阔	营养局限，部分氨基酸蛋白组成不均衡
	因研究历史短暂，具有健康风险，安全性有待验证
	加工依赖性强

食用菌菌物蛋白的应用进展

Advances in Application of Edible Fungal Protein

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