Advances in Application of Edible Fungal Protein

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

Abstract

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

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.

Figures/Tables 2

References 55

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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