运动营养食品的营养素、功能及酵母蛋白在其中的应用前景
Nutrients,Functions and Application Prospects of Yeast Protein in Sports Nutrition Foods
尤孝鹏 1陈智仙2
作者信息
- 1. 农业微生物资源发掘与利用全国重点实验室,湖北宜昌 443003;酵母功能湖北省重点实验室,湖北宜昌 443003
- 2. 农业微生物资源发掘与利用全国重点实验室,湖北宜昌 443003;酵母功能湖北省重点实验室,湖北宜昌 443003;宜昌市营养健康食品工程技术研究中心,湖北宜昌 443003
- 折叠
摘要
全民健康意识的不断增强使运动营养食品的市场容量不断扩大,然而产品同质化严重、缺乏创新等因素限制了行业的发展.酵母蛋白营养价值高,富含必需氨基酸和支链氨基酸,具有慢消化特性,目前主要作为蛋白质补充剂和肌肉恢复补充剂等应用于食品加工.酵母蛋白可增强食品中蛋白质的营养价值、部分替代乳清蛋白,并延长饱腹感,在运动营养食品中具有广阔的应用前景.本文从运动营养食品中常见营养素功能、酵母蛋白营养特性和应用现状入手,对酵母蛋白在运动营养食品中的应用前景进行分析总结,为运动营养食品创新发展提供思路.
Abstract
The continuous enhancement of national health awareness has led to the continuous expansion of the market capacity of sports nutrition food.However,factors such as severe product homogenization and lack of innovation have limited the development of the industry.Yeast proteins have high nutritional value,abundant in essential amino and branched-chain amino acid,with slow digestion characteristics.At present,it is mainly used in food processing as protein supplement and muscle recovery supplements,which can enhance the nutritional value of protein in food,partially replace the use of whey protein,and extend the sense of satiety.Thus,the application of yeast proteins in sports nutrition food is promising.This paper introduces the functions of common nutrients,nutritional characteristics and application status of yeast proteins,and then analyzes and summarizes the application prospects of yeast protein in sports nutrition food,providing ideas for the innovative development of sports nutrition food.
关键词
运动营养食品/酵母蛋白/慢消化蛋白/替代蛋白/应用前景Key words
sports nutrition food/yeast protein/slow digestible protein/alternative proteins/application prospect引用本文复制引用
出版年
2024
国家科技期刊平台
NSTL
万方数据