| 大豆肽的制备及其营养功能研究进展 |
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| 引用本文： | 王龙,张少斌. 大豆肽的制备及其营养功能研究进展[J]. 食品研究与开发, 2011, 32(11): 186-188 |
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| 作者姓名： | 王龙 张少斌 |
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| 作者单位： | 沈阳农业大学生物科学技术学院,辽宁沈阳,110866 |
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| 基金项目： | 辽宁省教育厅项目(2008663) |
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| 摘 要： | 大豆肽是大豆蛋白水解后,由3～6个氨基酸残基组成的低肽混合物,分子量在1 000 u以下。为了提高大豆蛋白资源的利用率,降低大豆肽的成本,综述了以豆粕为原料制备大豆肽的2种方法,发酵法和酶解法。同时也阐述了其功能特性及在食品工业的应用。由于它具有很多优良的理化特性和生理活性,具有极高的利用价值和广阔的发展前景。
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| 关 键 词： | 大豆肽 豆粕 营养功能 制备 |
Advancement of Preparation of Soybean Peptide and Its Nutritional Function |
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| WANG Long,ZHANG Shao-bin. Advancement of Preparation of Soybean Peptide and Its Nutritional Function[J]. Food Research and Developent, 2011, 32(11): 186-188 |
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| Authors: | WANG Long ZHANG Shao-bin |
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| Affiliation: | WANG Long,ZHANG Shao-bin(College of Biological Science and Technology,Shenyang Agricultural University,Shenyang 110866,Liaoning,China) |
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| Abstract: | Soybean peptides are a mixture of many small peptides which have 3 to 6 amino acids and molecular weight is below of 1 000 u.In order to improve the utilization rate of soybean protein and reduce the cost of soybean peptide,the two methods,fermentation and enzymatic method of soybean peptides being made from soybean meal were reviewed in this paper.Also,the function characteristics and the application in the food industry of soybean peptides were described.Soybean peptides have high utilization value and br... |
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| Keywords: | soybean peptides soybean meal nutritional function preparation |
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