| 叶蛋白食用研究与开发应用 |
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| 引用本文： | 吕巧枝. 叶蛋白食用研究与开发应用[J]. 生物技术通报, 2007, 0(2): 6-10 |
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| 作者姓名： | 吕巧枝 |
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| 作者单位： | 中国农业科学院农产品加工研究所,北京,100094 |
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| 摘 要： | 随着世界人口的剧增和人民生活水平的提高,人类对优质蛋白的需求越来越大,开发新的蛋白质势在必行。植物叶蛋白因具有来源广泛、营养丰富、不含动物性胆固醇等特点而备受关注。从叶蛋白的组成特点、食用研究、研究进展及应用现状出发,论述了叶蛋白的食用研究状况和开发价值。最后提出其在食品应用中的局限性以及一些改进措施。
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| 关 键 词： | 叶蛋白 特点 食用 研究进展 应用 |
| 修稿时间： | 2007-01-09 |
Development and Application of Leaf Protein as Food |
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| Lv Qiaozhi. Development and Application of Leaf Protein as Food[J]. Biotechnology Bulletin, 2007, 0(2): 6-10 |
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| Authors: | Lv Qiaozhi |
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| Affiliation: | Laboratory of Food Chemistry and Nutrition Science,Institute of Agro-Food Science and Technolosy,Chinese Academy of Agricutural Science ,Beijing 100094 |
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| Abstract: | With the great increase of the world population and the improvement of people's living standard,the demand of high quality protein becomes greater and greater.It's very essential to develop new protein resources.Plant leaf protein has been paid much attention for its plenty of sources,high nutrition and noncholestero1.The author summarized the research situation and discussed the development value of leaf protein from such aspects as the composition characteristic,study on edible,research advance and the present situation of application.At last,the author pointed some limitation of application in food industry and took some measures to solve the problems. |
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| Keywords: | Leaf protein Characteristic Edible Research advance Application |
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