摘要
大豆活性肽具有特殊的生理活性功能,这些活性肽的研究与开发在食品科学、营养学的作用而引起普遍关注。该文主要介绍了大豆活性肽的酶法生产、生理活性、应用以及生产中存在的问题,对其发展前景进行了展望。
Soybean bioactive peptides are of particular interest in food science and nutrition because of their special physiological functions. The enzymatic production, physiological activity, application, production problems and development prospects of soybean bioactivc peptides were introduced in this paper.
出处
《中国酿造》
CAS
北大核心
2010年第11期9-12,共4页
China Brewing
关键词
大豆活性肽
酶改性
蛋白酶
生理活性
soybean bioactive peptides
enzymatic modification
protease
physiological activity
