食用昆虫蛋白的资源特性及开发前景  

Resource Characteristics and Development Prospects of the Proteins from Edible Insects

作　　者：朱芬[1,2] 石志辉 Zhu Fen;Shi Zhihui(College of Plant Science&Technology of Huazhong Agricultural University,Wuhan 430070;Shenzhen Branch,Guangdong Laboratory for Lingnan Modern Agriculture,Genome Analysis Laboratory of the Ministry of Agriculture,Agricultural Genomics Institute at Shenzhen,Chinese Academy of Agricultural Sciences,Shenzhen 518120,Guangdong)

机构地区：[1]华中农业大学植物科学技术学院,武汉430070 [2]中国农业科学院深圳农业基因组研究所,岭南现代农业科学与技术广东省实验室深圳分中心,广东深圳518120

出　　处：《中国食品学报》2022年第6期44-52,共9页Journal of Chinese Institute Of Food Science and Technology

摘　　要：昆虫蛋白是一种新型蛋白资源,具有种类丰富、发展可持续的特点,能够满足大食物观的需求。本文综述食用昆虫蛋白的历史、特点、营养价值、加工方法及产业化开发前景等,分析其发展进程的受限因素,为未来开发与利用食用昆虫蛋白资源提供科学依据。Insect protein is a novel type of protein resource.Because of rich varieties and sustainable development insect protein may answer the requirements of the'Greater Food Approach'.In this paper,resource characters,development dynamics and processing methods of edible insect protein were reviewed.The factors limiting the development process were analyzed.This may help to offer a scientific basis for the exploration and utilization of edible insect protein resource.

关 键 词：食用昆虫 食用昆虫蛋白 营养价值 安全性 产业发展 

分 类 号：TS201.21[轻工技术与工程—食品科学]