摘要
随着世界人口的剧增和人民生活水平的提高,对优质蛋白质的需求越来越大,开发新的蛋白质势在必行,作者对叶蛋白的组成特点作了分析,并从叶蛋白的营养价值、食用效果、研究进展及应用现状这四个方面论述了植物叶蛋白的开发价值,最后提出其在食品应用中的局限性以及一些已被证实或需进一步探讨的改进措施。
With the great increase of the world population and the improvement of people' s living standard , the want of high quality protein becomes greater and greater. It' s very necessary to develop new protein resource. The author analysed the composition and discussed the development value of leaf protein from such aspects as nutrition value, edible effect, research advance and the present situation of application. At last , the author pointed some limitation of application in food industry and took some measures to solve the problem.
出处
《食品研究与开发》
CAS
2004年第5期102-105,共4页
Food Research and Development
