摘要
本文阐述了大豆蛋白与牛奶蛋白的特点,具体分析了双蛋白的优点、新产品类型及其应用于营养供给方面的现状,并当前开发战略与国内营养供应现状展望了双蛋白应用于膳食营养供给的前景。
This paper introduces the main concept of dual protein, respectively described the characteristics of soy protein and milk protein, the advantages of the dual protein, new products of dual protein and their uses. Based on the development strategy of dual protein in the domestic nutritional supply and the future prospects of dual protein, the national dietary nutrition supply is discussed.
作者
柳梦苏
刘虹
赵平
刘庆华
覃瑞
王靖
Liu Mengsu;Liu Hong;Zhao Ping;Liu Qinghua;Qin Rui;Wang Jing(College of Life Sciences,South-Central University For Nationalities,WuHan 430000,China;Institute of Food and Nutrition Development,Beijing 100081,China)
出处
《现代食品》
2018年第21期60-64,共5页
Modern Food
基金
湖北省科技条件平台建设专项(编号:2017BEC014)
关键词
双蛋白
大豆蛋白
牛奶蛋白
膳食营养
Dual protein
Soy protein
Milk protein
Dietary nutrition
