植物叶蛋白的研究  

Study on the plant leaf protein

作　　者：薛正莲[1] 刘艳[2] 杨浩[2] 

机构地区：[1]安徽工程科技学院生化工程系,安徽芜湖241000 [2]安徽工程科技学院,学生安徽芜湖241000

出　　处：《安徽工程科技学院学报（自然科学版）》2005年第2期70-73,共4页Journal of Anhui University of Technology and Science

基　　金：安徽省教育厅科研基金资助项目(2005kj022zd)

摘　　要：随着世界人口的剧增和人们生活水平的提高,人类对优质蛋白质的需求越来越大,加速新蛋白质资源的开发势在必行.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.叶蛋白酶解技术的研究可改善植物叶蛋白青草味重、溶解性差等功能上的不足.综述了近年来植物叶蛋白的制备方法,叶蛋白及叶蛋白肽的营养特性,并阐述了叶蛋白肽的研究展望,以促进国内叶蛋白及叶蛋白肽的研究与开发.With the explosion of the world population and the improvement of pepole'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 noncholesterol. The functional defects of plant leaf protein as well as grass smell and low solubility can be improved by enzymolysis of plant leaf protein . This article summarizes the preparation methods of plant leaf protein, the nutritional characteristic and its enzymic peptide in recent years. The prospects of the plant leaf protein peptide are introduced.

关 键 词：植物叶蛋白 蛋白质资源 研究与开发 蛋白肽 生活水平 世界人口 势在必行 营养丰富 酶解技术 制备方法 营养特性 研究展望 胆固醇 动物性 溶解性 

分 类 号：TS201.21[轻工技术与工程—食品科学] S816.4[轻工技术与工程—食品科学与工程]