| 蝗虫蛋白及其功能成分的开发利用研究 |
| |
| 引用本文： | 刘雪梅,;吕东坡.蝗虫蛋白及其功能成分的开发利用研究[J].中国果菜,2014(6):48-52. |
| |
| 作者姓名： | 刘雪梅 ;吕东坡 |
| |
| 作者单位： | [1] 中华全国供销合作总社济南果品研究院,山东济南250014; [2] 云南农业大学食品科学与技术学院,云南昆明650201 |
| |
| 摘 要： | 蝗虫在我国有着悠久的食用历史。随着全球蛋白质的紧缺和新资源食品的开发，蝗虫蛋白质再一次被人们关注。本文叙述了蝗虫蛋白的含量、组成、营养价值以及功能蛋白质，并且介绍了蝗虫蛋白质的提取方法，以期为蝗虫食品的研究开发提供指导。
|
| 关 键 词： | 蝗虫 蛋白质 功能成分 |
Development and Using of Locust Protein and its Functions |
| |
| Institution: | LIU Xue-mei, LV Dong-po ( 1.Jinan Fruit Research Institute, All China Federation of Supply ＆ Marketing Co-operatives, Jinan 250014, China; 2.College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China) |
| |
| Abstract: | It has a long history to eat locusts in China. With the shortage of protein in global and the development of new resource food, locusts protein was focused on once again. In this article we describe the locust protein content, composition and the nutritional value, as well as functional proteins. In order to provide guidance for the locust food research and development the locust protein extraction methods were also introduced. |
| |
| Keywords: | Locust protein function composition |
| 本文献已被 维普 等数据库收录！ |
|
