中国果菜
中國果菜
중국과채
CHINA FRUIT & VEGETABLE
2014年
6期
48-52
,共5页
蝗虫%蛋白质%功能成分
蝗蟲%蛋白質%功能成分
황충%단백질%공능성분
Locust%protein%function composition
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。
蝗蟲在我國有著悠久的食用歷史。隨著全毬蛋白質的緊缺和新資源食品的開髮，蝗蟲蛋白質再一次被人們關註。本文敘述瞭蝗蟲蛋白的含量、組成、營養價值以及功能蛋白質，併且介紹瞭蝗蟲蛋白質的提取方法，以期為蝗蟲食品的研究開髮提供指導。
황충재아국유착유구적식용역사。수착전구단백질적긴결화신자원식품적개발，황충단백질재일차피인문관주。본문서술료황충단백적함량、조성、영양개치이급공능단백질，병차개소료황충단백질적제취방법，이기위황충식품적연구개발제공지도。
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.
