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大豆抗氧化肽分子特征及制备技术概述 被引量：4

Preparation of antioxidant peptide from soy protein and its structure-activity relationship
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摘要 该文概述并评价大豆抗氧化肽制备、分离纯化及构效关系,提出目前存在问题和未来发展前景,旨在为大豆抗氧化肽深入研究提供一定借鉴,进而加快大豆抗氧化肽工业化进程。 The preparation, purification and structure-activity research based on soybean antioxidant peptide were reviewed, and the existing problems and future prospects for development were also made, aimed at putting some guides for the further study on antioxidant soybean peptide, thus to speed up its industrialization process.
作者 王晓燕 唐传核
机构地区 华南理工大学轻工与食品学院
出处 《粮食与油脂》 北大核心 2009年第4期1-3,共3页 Cereals & Oils
关键词 大豆抗氧肽 肽分离纯化 大豆肽 soybean antioxidant peptide separation and purification ofpettide soybean peptide
分类号 TS201.21 [轻工技术与工程—食品科学]
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参考文献35

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粮食与油脂
2009年 第4期

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