摘要
大豆肽是大豆蛋白水解后经处理得到的产物,较之大豆蛋白和氨基酸具有更高的生理活性。该文综述了大豆肽的制备方法、生理活性,对其在实际生产推广中面临的主要问题进行了分析,并对大豆肽的应用前景进行了展望。
Soy peptide is a product which is hydrolyzed by soybean protein. Compared with soybean protein and amino acid,it possesses more excellent physical activities. This article discussed the biological activities and preparation method of soy peptide. The main problems faced in its practical production were also analyzed in this article. And the application prospect of the soy peptide was predicted.
出处
《粮食与油脂》
北大核心
2015年第4期12-14,共3页
Cereals & Oils
基金
863项目(2013AA102208–5)
国家自然科学基金项目(21376064
21176058
31171790)
郑州市创新型科技人才队伍建设工程(ISTTCPZZC)
关键词
大豆肽
生理活性
制备
酶解
微生物发酵
soy peptide
biological activity
preparation
enzymolysis
microbial fermentation
