| 大豆多肽的功能特性及在食品工业中的应用 |
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| 引用本文： | 隋晓楠,江连洲,李扬.大豆多肽的功能特性及在食品工业中的应用[J].中国食物与营养,2010(3):36-39. |
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| 作者姓名： | 隋晓楠 江连洲 李扬 |
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| 作者单位： | 1. 东北农业大学食品学院,哈尔滨,150030
2. 东北农业大学食品学院,哈尔滨,150030;国家大豆工程技术研究中心,哈尔滨,150030 |
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| 基金项目： | 黑龙江省杰出青年科学基金 |
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| 摘 要： | 本文介绍了大豆多肽的制取方法,对大豆多肽的功能特性及加工特性进行综述,并进一步探讨了大豆多肽作为一种新型的功能因子在一些食品开发中的应用前景。
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| 关 键 词： | 大豆多肽 加工方法 功能特性 营养生理功能 |
The Nutritional Properties and the Physiological Function of Soybeans Peptide and its Application |
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| SUI Xiao-nan,JIANG Lian-zhou,LI Yang.The Nutritional Properties and the Physiological Function of Soybeans Peptide and its Application[J].Food and Nutrition in China,2010(3):36-39. |
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| Authors: | SUI Xiao-nan JIANG Lian-zhou LI Yang |
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| Affiliation: | SUI Xiao-nan1,JIANG Lian-zhou1,2,LI Yang1(1Food Science College,Northeast Agricultural University,Harbin 150030,2National Institute of Soybean Engineering Technology,Harbin 150030) |
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| Abstract: | This paper introduced the method to produce soybean peptides and summarized the function of soybean and its the process properties.The applied prospects of soybean peptides as a late-model functional factors in food industry were further discussed. |
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| Keywords: | Soybean Peptides Methods in Processing Functional Properties Nutritional and Physiological Function |
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