Plant Protein Club

摘要

Plant protein science has considerable potential for improving food quality, both at crop level and in food processing. There are numerous examples of this: Researchers at the University of York recently published in Science (October 1998) details of the isolation of a naturally occurring 'antifreeze' protein in carrots which might lead to better frost tolerance for crops and improved frozen foods; another team of researchers has produced transgenic wheat plants with altered amounts and compositions of gluten, enabling potential for improvements in the processing of wheat for traditional and novel end-uses (Shewry et al. (1997) Journal of Science of Food and Agriculture 73: 397-406).