植物叶蛋白的开发应用  

DEVELOPMENT AND APPLICATION OF LEAF PROTEIN

作　　者：张艺[1] 李忠[2] 

机构地区：[1]重庆医科大学预防医学系,400016 [2]重庆医科大学保健食品研究所,400016

出　　处：《食品研究与开发》2004年第5期102-105,共4页Food Research and Development

摘　　要：随着世界人口的剧增和人民生活水平的提高,对优质蛋白质的需求越来越大,开发新的蛋白质势在必行,作者对叶蛋白的组成特点作了分析,并从叶蛋白的营养价值、食用效果、研究进展及应用现状这四个方面论述了植物叶蛋白的开发价值,最后提出其在食品应用中的局限性以及一些已被证实或需进一步探讨的改进措施。With the great increase of the world population and the improvement of people' s living standard , the want of high quality protein becomes greater and greater. It' s very necessary to develop new protein resource. The author analysed the composition and discussed the development value of leaf protein from such aspects as nutrition value, edible effect, 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 problem.

关 键 词：植物叶蛋白 开发应用 开发价值 食用效果 组成特点 营养价值 优质蛋白 蛋白质 研究进展 分析 

分 类 号：R151[医药卫生—营养与食品卫生学]