摘要
大豆多肽具有多种优良的生理活性功能,具有广泛的应用价值。但其在酶解过程中产生苦味,影响其加工和应用。本文综述了大豆多肽苦味的形成受多肽疏水度、氨基酸序列及空间结构的影响和脱苦技术的理化、酶法及微生物脱苦法等。
The soybean peptides had kinds of physiological function. But the bitterness was brought by hydrolyzing soybean protein with protease, and was effect on application. The hydrophobic degree, sequence of amino acid and structure special frame were effect on bitterness of soybean peptides. The technology of debitterness were physical and chemic method, enzymatic method and microbial method.
出处
《安徽农学通报》
2006年第10期49-51,共3页
Anhui Agricultural Science Bulletin
基金
浙江省科技计划项目(2003C32022)
关键词
大豆多肽
生理功能
苦味机理
脱苦技术
soybean peptides
physiological function
bitterness mechanism
debitterness technology
