Seaweed proteins: biochemical, nutritional aspects and potential uses
Seaweed proteins: biochemical, nutritional aspects and potential uses
复制标题
DOI：
10.1016/s0924-2244(99)00015-1
复制
发表时间：
1999-01-01
影响因子：
15.3
通讯作者：
Fleurence, J
中科院分区：
文献类型：
--
作者：
Fleurence, J
海藻传统上用于人类和动物营养。它们的蛋白质含量因物种和季节条件而异。关于藻类蛋白质的营养价值，特别是关于降低其消化率的化合物的信息很少。本文对海藻蛋白的生物化学和营养学方面的研究进展作一简要综述。还讨论了藻类蛋白在开发供人类或动物消费的新食品或添加剂方面的潜在用途的一些观点。(C)1999 Elsevier Science Ltd.保留所有权利。
Seaweeds are traditionally used in human and animal nutrition. Their protein contents differ according to the species and seasonal conditions. Little information is available on the nutritional value of algal proteins and, especially, on the compounds that decrease their digestibility. This paper is a short review of the biochemical and nutritional aspects associated with seaweed proteins. Some perspectives on the potential uses of algal proteins for the development of new foods or additives for human or animal consumption are also discussed. (C) 1999 Elsevier Science Ltd. All rights reserved.