基于多营养指标的大豆蛋白植物肉可持续性评价

doi:10.7506/spkx1002-6630-20260212-110

食品科学 ›› 2026, Vol. 47 ›› Issue (17): 1-9.doi: 10.7506/spkx1002-6630-20260212-110

• 基础研究 • 下一篇

基于多营养指标的大豆蛋白植物肉可持续性评价

韩蕈泽，彭郁，李鲁涛，唐若兰，袁京，赵婧

（1.中国农业大学食品科学与营养工程学院，北京 100083；2.北京市农林科学院农产品加工与食品营养研究所，北京 100097；3.中国农业大学资源与环境学院，北京 100193）

出版日期:2026-09-15 发布日期:2026-09-03
基金资助:
国家自然科学基金国际合作项目（W2412132）；中国农业大学2115人才培育发展支持计划项目

Sustainability Assessment of Soy-Based Meat Analogues Based on Multiple Nutritional Indicators

HAN Xunze, PENG Yu, LI Lutao, TANG Ruolan, YUAN Jing, ZHAO Jing

(1. College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China;2. Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China;3. College of Resources and Environmental Sciences, China Agricultural University, Beijing 100193, China)

Online:2026-09-15 Published:2026-09-03

摘要/Abstract

摘要： 为系统评估大豆蛋白植物肉的可持续性效益，本研究以45 种市售大豆蛋白植物肉产品为样本，基于食品指南针评分（Food Compass Score-10，FCS-10）构建多维度营养量化评价指标，并结合生命周期评价方法，开展多维度可持续性评估及营养与可持续性效益的联合分析。结果表明，以大豆浓缩蛋白（soy protein concentrate，SPC）为原料的植物肉产品FCS-10最高（6.71±0.97），在维生素、营养素比例以及纤维和蛋白等核心营养维度表现突出，部分产品可达到推荐食用食品区间；而以大豆分离蛋白（soy protein isolate，SPI）为原料的产品FCS-10最低（4.53±0.93）。以等量产品、等量蛋白及FCS-10作为功能单位的生命周期评价结果显示，SPC类植物肉产品均表现出最优环境效益，显著优于SPI类产品。联合分析进一步表明，SPC类产品兼具最优营养水平与可持续性效益。本研究揭示，大豆蛋白植物肉的可持续性效益受加工原料组成的显著影响，其中SPC在营养与可持续性效益间表现出最佳平衡；同时，通过豆粕部分替代SPI，可有效提升其综合表现。本研究所构建的评价体系为大豆蛋白植物肉的营养与可持续性研究提供了新视角，研究结果可为产品原料甄选、营养优化及可持续开发提供科学依据与理论参考。

关键词: 大豆蛋白；植物肉；食品指南针评分；生命周期评价

Abstract: To systematically evaluate the sustainability benefits of soy-based meat analogues, this study selected 45 commercially available products as samples and established multi-dimensional quantitative nutritional evaluation metrics based on the Food Compass Score-10 (FCS-10), which were then integrated with life cycle assessment (LCA) methodology to conduct a multi-dimensional sustainability assessment and an integrated analysis of nutritional and sustainability benefits. The results indicated that products made from soy protein concentrate (SPC) achieved the highest FCS-10 (6.71 ± 0.97), demonstrating outstanding performance in core nutritional dimensions such as vitamins, nutrient ratios, dietary fiber, and protein, with some of these products reaching the recommended intake range. In contrast, products made from soy protein isolate (SPI) received the lowest FCS-10 (4.53 ± 0.93). Life cycle assessments conducted using equivalent product mass, equivalent protein content, and FCS-10 score as functional units consistently showed that SPC-based meat analogues exhibited the best environmental performance, significantly superior to SPI-based products. The integrated analysis further indicated that SPC-based products offered the optimal combination of nutritional quality and sustainability benefits. This study reveals that the sustainability benefits of soy-based meat analogues are significantly influenced by the composition of raw materials, with SPC demonstrating the optimal balance between nutritional and sustainability benefits. Additionally, partial substitution of SPI with soybean meal (SM) effectively improves the overall performance. The evaluation framework developed in this study provides a novel perspective for research on the nutrition and sustainability of soy-based meat analogues, and the findings offer a scientific basis and theoretical reference for raw material selection, nutritional optimization, and sustainable product development.

Key words: soy protein; plant-based meat; Food Compass Score-10; life cycle assessment

中图分类号:

TS214.2

韩蕈泽，彭郁，李鲁涛，唐若兰，袁京，赵婧. 基于多营养指标的大豆蛋白植物肉可持续性评价[J]. 食品科学, 2026, 47(17): 1-9 https://doi.org/10.7506/spkx1002-6630-20260212-110

HAN Xunze, PENG Yu, LI Lutao, TANG Ruolan, YUAN Jing, ZHAO Jing. Sustainability Assessment of Soy-Based Meat Analogues Based on Multiple Nutritional Indicators[J]. FOOD SCIENCE, 2026, 47(17): 1-9 https://doi.org/10.7506/spkx1002-6630-20260212-110

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基于多营养指标的大豆蛋白植物肉可持续性评价

Sustainability Assessment of Soy-Based Meat Analogues Based on Multiple Nutritional Indicators

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