摘要
本文介绍了大豆多肽的制取方法,对大豆多肽的功能特性及加工特性进行综述,并进一步探讨了大豆多肽作为一种新型的功能因子在一些食品开发中的应用前景。
This paper introduced the method to produce soybean peptides and summarized the function of soybean and its the process properties. The applied prospects of soybean peptides as a late-model functional factors in food industry were further discussed.
出处
《中国食物与营养》
2010年第3期36-39,共4页
Food and Nutrition in China
基金
黑龙江省杰出青年科学基金(C01040101)
关键词
大豆多肽
加工方法
功能特性
营养生理功能
Soybean Peptides
Methods in Processing
Functional Properties
Nutritional and Physiological Function
