摘要
阐述了近年对大豆异黄酮生理活性的研究进展,通过分析一些文章报道的豆制品中大豆异黄酮的含量及组成来评价传统豆制品中大豆异黄酮的生理活性,确认发酵及酶工程的应用有利于提高豆制品中大豆异黄酮的生理活性。
Research development of physiological activity of soybean isoflavone in recent years was surveyed.Through the evaluation on the physiological activity of soybean isoflavone in traditional soybean products by analyzing the soybean isoflaove content and composition of soybean products,we determined that fermentation and enzyme engineering are useful to in-crease the physiological activity of soybean isoflavone in soybean products.
出处
《哈尔滨商业大学学报（自然科学版）》
CAS
2002年第1期107-109,共3页
Journal of Harbin University of Commerce：Natural Sciences Edition
