食物蛋白质的营养学评价：历史回顾与未来展望

边祥雨; 郭长江

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营养学报 ›› 2026, Vol. 48 ›› Issue (1) : 91-96.

综述

食物蛋白质的营养学评价：历史回顾与未来展望

边祥雨¹, 郭长江²

作者信息 +

NUTRITIONAL EVALUATION OF DIETARY PROTEINS: HISTORICAL OVERVIEW AND FUTURE PERSPECTIVES

BIAN Xiang-yu¹, GUO Chang-jiang²

Author information +

文章历史 +

摘要

不同食物蛋白质因其氨基酸组成和消化吸收率的不同,营养价值存在差异。科学合理的蛋白质营养评价方法对于指导居民合理膳食和开发蛋白质资源至关重要。本文回顾了食物蛋白质营养评价方法的历史演变,并展望了未来的发展趋势,以期为食物蛋白质营养精准化评价和高质量蛋白质食品资源的开发利用提供理论依据。

Abstract

The nutritional value of dietary proteins varies significantly due to their differences in amino acid compositions and the digestion and absorption rates. Adequate methods for evaluating protein nutritional quality are crucial for guiding public dietary practices and developing protein resources. This article reviews the historical evolution of the assessment methodologies for protein quality is outlined and the future perspectives are also discussed, aiming to provide a theoretical foundation for the precise evaluation of protein nutritional value and the development of high-quality protein food resources.

导出引用

边祥雨, 郭长江. 食物蛋白质的营养学评价：历史回顾与未来展望[J]. 营养学报. 2026, 48(1): 91-96

BIAN Xiang-yu, GUO Chang-jiang. NUTRITIONAL EVALUATION OF DIETARY PROTEINS: HISTORICAL OVERVIEW AND FUTURE PERSPECTIVES[J]. Acta Nutrimenta Sinica. 2026, 48(1): 91-96

中图分类号： R151

参考文献

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