Seaweed proteins: biochemical, nutritional aspects and potential uses

被引：590

作者：

Fleurence, J ^{[1
]}

机构：

[1] IFREMER, Lab Qualite & Physicochim, F-44311 Nantes 03, France

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 1999年 / 10卷 / 01期

关键词：

D O I：

10.1016/S0924-2244(99)00015-1

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：25 / 28

页数：4

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