【摘要】 蛋白质经酶法水解产生小分子产物,它们具有独特的营养和功能特性。但酶法水解过程中也产生了不同程度的苦味,限制了蛋白水解物在食品工业中的应用,本文对酶法水解蛋白产生苦味的机理、影响因素及去除方法进行了讨论。更多还原

【Abstract】 The small molecules are produced during proteins are hydrolyzed by enzymes. They are provided with the special nutritional and functional properties. But the bitterness with different degree also produced in it, and set limits to the application of proein hydrolysates in food industry. In this paper, the theory of bitterness formation, effective factors and debittering methods were discussed更多还原