大豆活性肽的研究进展  

Research Advances on Soybean Active Peptide

作　　者：汪桐[1] 张健[1] 徐争辉[1] 郭莹莹[1] 李峰[1] 

机构地区：[1]淮北师范大学生命科学学院资源植物学安徽省重点实验室,安徽淮北235000

出　　处：《安徽农业科学》2012年第26期13105-13106,13178,共3页Journal of Anhui Agricultural Sciences

摘　　要：大豆肽是大豆蛋白经过水解、分离纯化得到的2～9个氨基酸组成的低分子量肽的混合物,其必需氨基酸平衡良好、含量丰富。大豆肽独特的理化特性和生理功能使大豆肽在食品、日用化工、医药等领域的应用日益广泛。对大豆活性肽的理化特性、生理活性、应用和研究现状进行了综述。Soy peptides, which is prepared from soy protein by hydrolysis and purification, is a mixture of small molecular peptides composed of two to nine amino acids mainly. Soy peptides are rich in the content of essential amino acids. Soy peptides, which have excellent process performance and bioactivity, are getting wide application in different areas increasingly, such as food industry, medicine and daily chemical and so on. In this paper, the physiochemical properties, bioactivity, application and research status of soybean active peptide were summarized.

关 键 词：大豆活性肽 理化特性 生理活性 应用 

分 类 号：S565.1[农业科学—作物学]