Earticle

초록

영어

The rapid increase in global meat consumption, driven by population growth and economic development, has intensified concerns about the sustainability of protein supply. Moreover, conventional livestock production significantly affects the environment and human health, further underscoring the need for alternative protein sources. Alternative proteins, including those derived from plants, mycelium, and insects, as well as cultured meat, offer sustainable and nutritionally viable substitutes for traditional animal-based proteins. Among these, mushroom-based alternative proteins demonstrate exceptional environmental, nutritional, and functional advantages. In particular, mushroom-derived proteins can closely replicate meatlike tastes and textures, positioning them as promising candidates in the rapidly growing alternative protein market. In this review, we provide a comprehensive analysis of recent advancements in the production of mushroom-based alternative protein, focusing specifically on mycelium cultivation techniques, edible mushroom applications, and production process innovations. Furthermore, we evaluate the nutritional composition, bioactive compounds, and associated health benefits, along with economic feasibility and consumer acceptance, all supported by empirical evidence. We extensively discuss technological innovations aimed at optimizing texture and reducing production costs. Finally, we propose concrete policy recommendations for fostering sustainable growth in the alternative protein industry, emphasizing regulatory frameworks, research investments, and consumer education strategies.

목차

ABSTRACT
서론
대체 단백질 개발 필요성
대체 단백질의 지속 가능성
버섯 기반 단백질
대체 단백질의 비교 및 버섯 유래 단백질 활용 기술
버섯 기반 대체 단백질의 기술 동향 및 산업적 응용 전망
버섯 기반 대체 단백육의 연구 사례
국내외 버섯 기반 대체 단백육 개발 비교 분석
버섯 기반 대체 단백질 주요 원료
버섯 유래 단백질의 영양·기능 특성
균사체 기반 단백질의 영양학적 특성 과 기능성(mycoprotein)
발효 곰팡이의 영양학적 특성과 기능성
하이브리드 대체 단백질의 영양학적 특성과 기능성
버섯 기반 대체 단백질 생산 공정
버섯 기반 대체단백질의 영양학적 가치
버섯 기반 대체단백질의 안전성
버섯 기반 대체단백질의 소비자 수용성
주요 문제점 및 해결책
결론
REFERENCES

저자

• 한민호 [ Min Ho Han | 선문대학교 식품공학·영양학부 ]
• 강민호 [ Min Ho Kang | 선문대학교 식품공학·영양학부 ]
• 김진우 [ Jin Woo Kim | 선문대학교 식품공학·영양학부/프렉스프로 바이오테크놀로지 ] Corresponding Author

참고문헌