摘要
介绍了大豆多肽的组成、生产工艺、功能特性、应用前景、研究现状及其存在的问题,并讨论了大豆多肽苦味的产生原因、影响因素及解决方法。
The composing, preparation technics, functional characteristics, application foreground and existent issues of soybean polypeptides are introduced. The reasons, influence factors and elimination measures of soybean polypeptides are discussed.
出处
《粮食与食品工业》
2008年第2期15-19,共5页
Cereal & Food Industry
关键词
大豆多肽
功能特性
应用前景
soybean polypeptides
functional characteristics
application foreground
