桑叶蛋白的功能和提取研究进展  

Research Progress on the Function and Extraction of Mulberry Leaf Protein

作　　者：刘一静[1] 刘继[1] 张驰松[1] 涂彩虹[1] 郑旗[1] 樊雪飞[1] 冯骏[1] 张正周[1] LILT Yi-jing LIU Ji ZHANG Chi-song et al(Chengdu Academy of Agriculture and Forestry Sciences, Chengdu, Sichuan 611100)

机构地区：[1]成都市农林科学院,四川成都611100

出　　处：《安徽农业科学》2017年第4期89-91,共3页Journal of Anhui Agricultural Sciences

摘　　要：桑叶中蛋白质的含量可以占到干基重量的15%~30%,是蛋白含量较高的植物。对桑叶蛋白的功能特性及制备工艺等进行了系统性的论述。通过分析蛋白质的功能特性、提取方法及发展现状,为深入研究桑叶蛋白以及开发桑叶蛋白新产品提供借鉴。The protein concentration of mulberry leaves ranges from 15% to 30%, which is quite high in plants. This paper described the functional characteristics and the extracting process of the mulberry protein. Through analyzing the functional characteristics, the extracting process and research status of mulberry protein, the study will provide reference for further research and development of mulberry protein products.

关 键 词：桑叶蛋白 提取 功能性 

分 类 号：S789.4[农业科学—林学]