生物技术在军用食品中的应用与展望  

Applications and Prospects of Biotechnology in Military Food

作　　者：郝利民[1] 陈强[1] 鲁吉珂[2] 曹小红[3] 王硕[3] 刘嘉喜[1] 穆军[1] 

机构地区：[1]总后勤部军需装备研究所,北京100010 [2]郑州大学生物工程系,河南郑州450001 [3]天津科技大学食品工程与生物技术学院,天津300222

出　　处：《食品科学》2011年第1期278-282,共5页Food Science

摘　　要：本文综述了基因工程、细胞工程、酶工程、发酵工程等生物工程技术在军用食品中的应用前景。由生物技术催生的军用食品新材料和新技术,主要包括功能食品基础原料、新型抑菌防腐材料、包装材料、食品添加剂及军用食品快速安全检测技术等。生物技术可有效改善食品品质和营养结构,促进军用食品由营养型向功能型转变。军用食品的未来将在生物技术的集成与耦合中创新发展。This article reviews the application prospects of genetic engineering,cell engineering,enzyme engineering and fermentation engineering in military food.New materials and technology in military food derived from biotechnology mainly include ingredient feedstock for functional food,new type antiseptic materials,new packaging materials,food additives and rapid detection of military food safety.Biotechnology can improve food product quality and nutrition structure as well as overall performance,thus promoting the conversion of military food from nutritional type to functional type.Therefore,future military food will be developed creatively in the integration and coupling of biotechnology.

关 键 词：生物技术 军用食品 功能基础原料 集成与耦合 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]