叶蛋白研究进展  

Research Progresses of Leaf Proteins

作　　者：高琦[1,2] 金小乂 刘梓蘅 王晓文 张俊伟[1] 薛友林[1] GAO Qi;JIN Xiao-yi;LIU Zi-heng;WANG Xiao-wen;ZHANG Jun-wei;XUE You-lin(College of Light Industry,Liaoning University,Shenyang 110036,China;Party School of Liaoning Provincial Party Committee,Shenyang 110161,China)

机构地区：[1]辽宁大学轻型产业学院,辽宁沈阳110036 [2]中共辽宁省委党校,辽宁沈阳110161

出　　处：《保鲜与加工》2020年第1期232-236,共5页Storage and Process

基　　金：辽宁省“兴辽英才计划”项目(XLYC1807270);中国博士后科学基金项目(2017M611752);辽宁省教育厅科学技术研究服务地方项目(LFW201704);辽宁大学大学生创新创业训练计划项目(X201810140252;X201810140257)

摘　　要：叶蛋白是一类从植物叶片中提取的蛋白质,一般其最终蛋白质得率占总叶蛋白的40%~60%,其脂肪含量低且不含胆固醇,是一类具有较高的营养价值和保健功能的蛋白质。本文概述了叶蛋白的多种来源,介绍了7种叶蛋白的提取方法,并对叶蛋白的脱毒、脱色、脱腥及营养价值进行了分析。同时还简述了叶蛋白在饲用、食用和医用方面的应用,以期为读者提供叶蛋白研究的最新进展。Leaf protein is a kind of protein extracted from plant leaves with low fat content and no cholesterol, and its final protein yield is 40.0%~60.0% of the total leaf protein. It is a kind of protein with high nutritional value and health function. This paper describes the sources of leaf proteins and seven methods for leaf protein extraction.Analyzes detoxification, decoloration, deodorization and nutritional values of leaf proteins, and reviews the applications of leaf proteins in feed, food and medicine as well. Which provides the latest research progress of leaf protein.

关 键 词：叶蛋白 提取方法 营养价值 应用 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]