昆虫的营养功能特性及其在食品领域的应用  

Nutritional functional characteristics of insects and its application in food field

作　　者：宋培菊 赵霜 何情 唐舜尧 吕小勇 苟梦星 SONG Peiju;ZHAO Shuang;HE Qing;TANG Shunyao;LU Xiaoyong;GOU Mengxing

机构地区：[1]郑州市农业综合行政执法支队,河南郑州450006 [2]郑州工程技术学院化工食品学院,河南郑州450044

出　　处：《肉类工业》2022年第9期48-52,共5页Meat Industry

基　　金：河南省科技攻关项目(212102110325);高层次人才校内科研启动基金(22079);大学生创新创业计划项目(202111068035)。

摘　　要：随着人口的快速增长和近年来新冠疫情的出现,食物资源短缺日益严重,开发和利用食物资源成为研究重点。昆虫由于其种类多、数量大、繁殖周期短、蛋白质含量高、微量元素含量高、环境影响低等而备受关注。昆虫在未来有望开发新型功能食品成为可持续发展的新型蛋白资源,缓解全球粮食危机。食用昆虫的安全性与卫生性决定了其能否作为未来新型蛋白的来源。综述了食用昆虫的营养价值、昆虫蛋白的功能特性、食用昆虫的安全性与卫生性,昆虫在食品中的应用研究进展,并对昆虫的进一步研究和开发利用提出展望,以期为未来昆虫的研究提供借鉴。With the rapid growth of population and the emergence of new coronavirus epidemic in recent years,the shortage of food resources became more and more serious,and the development and utilization of food resources had become the focus of research.Insects had attracted much attention because of theirmany species,large number,short reproduction cycle,high protein content,high trace element content and low environmental impact.Insects were expected to develop new functional foods in the futureand become new protein resources for sustainable development,and the global food crisis could be alleviated.The safety and hygienic of edible insects determinedwhether they could be used as a new protein source in the future.The nutritional value of edible insects,the functional characteristics of insect proteins,the safety and hygienic of edible insects,and the application of insects in food were reviewed.The prospect of further research and development of insects was put forward in order to provide reference for future research.

关 键 词：新型蛋白 食用昆虫 营养物质 昆虫食品 食品安全 

分 类 号：TS201.4[轻工技术与工程—食品科学]