摘要
大豆肽系由大豆蛋白经水解所得,由3～6个氨基酸残基组成,分子量以低于1000Da为主低分子肽混合物;大豆肽生产和应用前景广阔,市场潜力巨大。该文论述大豆肽营养功能特性及脱苦方法研究进展,并对其发展趋势进行分析。
Soybean peptides is the hydrolysate of soy protein and a mix of low peptides which composes of three to six residences. Its molecular weight is below 1000 Da. At present, the production and application of soybean peptides has capacious foreground and the marketable potential is enormous. In this paper, nutritional function and debittering method of soybean peptides are reviewed. Besides, the development trend of soybean peptides is analyzed.
出处
《粮食与油脂》
北大核心
2009年第4期42-44,共3页
Cereals & Oils
关键词
大豆肽
大豆蛋白
肽脱苦
soybean peptides
soybean protein
peptide debitterin
method
