大豆水解蛋白的特性及其在食品中的应用  

Properties of Soybean Hydrolyzation Protein and Its Use on Food

作　　者：赵贵兴[1] 陈霞[1] 孙子重[1] 

机构地区：[1]黑龙江省农业科学院大豆研究所

出　　处：《中国食品工业》2006年第11期50-51,共2页China Food Industry

摘　　要：近年来,大豆水解蛋白作为新一代食品添加剂,既用于生产高档调味品和汤料,也作为蛋白质及氨基酸强化剂应用于营养保健品的生产。本文主要介绍大豆水解蛋白的功能特性及其在食品中的应用。In several years, soybean hydrolyzation protein was made into new food additives and used to process high grade seasoning and soup material. It was used in the processing of nutrition and health food and acted as strengthen additives of protein and amino acid. Properties of soybean hydrolyzation protein and its use on food were introduced in this paper,

关 键 词：大豆水解蛋白 食品添加剂 应用 营养保健品 功能特性 调味品 强化剂 氨基酸 

分 类 号：TS201.21[轻工技术与工程—食品科学]