Protein is an essential macronutrient and a key structural component of many foods. The nutritional and technological properties of food protein ingredients depend on their source, extraction and purification, modification during food manufacture, and interactions with other food components. In addition to covering these elements, this review seeks to highlight underappreciated aspects of protein environmental sustainability and explores the potential of cultured meat and insect-derived proteins.

中文翻译：

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食物蛋白质：传统蛋白质和新兴蛋白质的技术，营养和可持续性属性。

蛋白质是许多食物中必不可少的大量营养素和关键结构组成部分。食品蛋白成分的营养和技术特性取决于其来源，提取和纯化，食品制造过程中的修饰以及与其他食品成分的相互作用。除了涵盖这些要素之外，本综述还着重强调了蛋白质环境可持续性方面未得到充分认识的方面，并探讨了养殖肉类和昆虫衍生蛋白质的潜力。