摘要
大豆肽是大豆蛋白经水解而制成的低分子肽混合物。本文综述了其理化性质和生物活性、制备工艺、苦味的产生及消苦方法及其在食品工业的应用 ,并对其研究概况、水平与发展趋势进行了分析。
Soy peptides are mixture of small molecular peptides hydrolyzed from soy protein.In this paper,their physical and chemical property,bioactivity,preparation process,generation of bitterness and methods of reducing it,and their application to food industry,are reviewed.Their research survey,research level and development trend are also analyzed.
关键词
大豆肽
理化性质
生物活性
制备
苦味
消苦方法
食品工业
soy peptides
physical and chemical property,bioactivity
preparation
bittereness
application
