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大豆肽特性及其在食品工业中应用

The Properties of Soybean Peptide and its Applications in Food Industry

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【Author】 SUN Qun, KAN Jian-quan, ZHAO Guo-hua, FAN Chun-li, ZHANG Xiao-yan ( Department of Food Science, Southwest Agricultural University, 400716 Chongqin, China; Key Laboratory Crop Quality Improvement of Ministry of Agriculture, Southwest Agricultural University, 400716 Chongqin, China; Department of Resources and Environment, Southwest Agricultural University, 400716 Chongqin, China)

【机构】西南农业大学食品科学学院；西南农业大学农业部作物品质改良重点开放实验室；西南农业大学资源环境学院重庆 400716；重庆 400716；重庆 400716；

【摘要】大豆肽是大豆蛋白经水解而制成的低分子肽混合物,较之其它原料蛋白,肽具有许多独特的理化性能与生物活性。该文对大豆肽的生产、理化特性及其在食品工业中应用进行概述,并对其前景进行展望。更多还原

【Abstract】 soybean peptide were mixtures of small molecular peptides hydrolyzed from soybean protein. They had unique physical and chemical properties, bioactivity compared with other material protein. In this paper, the processing, the properties and application of food industry of soybean peptide, were reviewed. The bright exploi-ture future of soybean peptide was looked ahead.更多还原

【关键词】大豆肽；理化特性；大豆蛋白；
【Key words】 soybean peptied； physical and chemical properties； soybean protein；

【文献出处】粮食与油脂 ,Journal of Cereals & Oils , 编辑部邮箱 ,2003年12期

【分类号】TS201
【被引频次】22
【下载频次】328

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