摘要
以优质大豆为原料，低温脱溶法除去油脂，水提取蛋白质。经酸沉淀纯化的蛋白质，采用双酶水解，配合活性炭吸附处理，有效的控制了苦味肽带来的苦味。同时，系统介绍了大豆多肽生产工艺参数，使其能进入工业化规模生产。
In this research,the protein is extracted by water from de-fatted soybean meal and purified by acidprecipitation In order to control the bitter peptide taste effectivily,double enzymolysis is used for the absorption byabsorbent carbon .The process technique and parameters of soy peptide are presented in this article and can beapplied to large-scale industrial production.
出处
《食品科学》
EI
CAS
CSCD
北大核心
1999年第9期28-30,共3页
Food Science
