| 发酵大豆多肽及其功能研究 |
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| 引用本文： | 邵伟,熊泽,何晓文. 发酵大豆多肽及其功能研究[J]. 食品科技, 2005, 0(4): 26-28 |
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| 作者姓名： | 邵伟 熊泽 何晓文 |
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| 作者单位： | 1. 三峡大学化学与生命科学学院,宜昌,443001
2. 宜昌市中心医院,宜昌,443003 |
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| 摘 要： | 以豆粕粉为原料,通过枯草杆菌的发酵作用,将大豆蛋白水解为大豆多肽,并对得到的大豆多肽溶液的生理功能进行了初步研究。结果表明,大豆多肽具有促进微生物生长、降血脂和抗疲劳等生理活性。
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| 关 键 词： | 发酵 大豆多肽 功能 |
| 文章编号： | 1005-9989(2005)04-0026-03 |
| 修稿时间： | 2004-11-12 |
Study on soybean peptide fermentation and its functions |
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| SHAO Wei,XIONG Ze,HE Xiao-wen. Study on soybean peptide fermentation and its functions[J]. Food Science and Technology, 2005, 0(4): 26-28 |
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| Authors: | SHAO Wei XIONG Ze HE Xiao-wen |
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| Affiliation: | SHAO Wei1,XIONG Ze1,HE Xiao-wen2 |
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| Abstract: | Using soybean powder as raw material, the soybean protein was hydrolyzed into soy peptide by fermenting with Bacillus subtillis, and the physiology function of soy peptide was studied primarily, which was the hydrolyzing outcome from soy protein. The result showed that soy peptide could promote microorganism growth,cholesterol-lowering and anti-tired etc. |
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| Keywords: | fermentation soy peptide functions |
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