| 大豆肽研究进展 |
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| 引用本文： | 杨彩艳,宋俊梅.大豆肽研究进展[J].粮食与油脂,2009(1). |
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| 作者姓名： | 杨彩艳 宋俊梅 |
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| 作者单位： | 山东轻工业学院食品与生物工程学院,山东济南,250100 |
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| 摘 要： | 小分子大豆肽是大豆蛋白水解后,由3～6个氨基酸残基组成的肽混和物,分子量在1000Da以下,具有很多优良理化特性和生理功能,因此在很多领域得到广泛应用。该文综述大豆肽理化特性、生理功能、制备工艺及其在食品工业中应用。
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| 关 键 词： | 大豆肽 大豆蛋白 功能性食品 |
Research advances on soybean peptide |
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| YANG Cai-yan,SONG Jun-mei.Research advances on soybean peptide[J].Cereals & Oils,2009(1). |
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| Authors: | YANG Cai-yan SONG Jun-mei |
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| Affiliation: | College of Food and Bioengineering;Shandong Institute of Light Industry;Jinan 250100;China |
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| Abstract: | Soybean peptides are small molecules hydrolyzed soy protein,from three to six amino acid composition of the peptide mixture,in1000Da molecular weight below.Because it has a lot of good physical and chemical properties and physiological functions,in many areas has been widely used. This paper reviews the soybean peptide physical and chemical characteristics,physiological functions, technology and applications in the food industry. |
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| Keywords: | soybean peptide soybean protein function food |
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