大豆肽制备研究进展及其在食品中的应用  

Research advance of preparation of soy peptide and its application in food industry

作　　者：张连慧 贺寅 刘新旗 

机构地区：[1]中粮营养健康研究院,北京100020

出　　处：《食品工业科技》2012年第24期423-425,429,共4页Science and Technology of Food Industry

基　　金：北京市科技计划课题(D121100003112003)

摘　　要：大豆肽是大豆蛋白经水解而制成的低分子肽混合物,由3～6个氨基酸残基组成,分子量在1000u以下。它具有很多优良的理化特性和生理活性,在很多领域得到了广泛的应用。本文综述了其生产工艺、苦味的产生和消苦方法及其在食品工业中的应用,并对其研究概况、水平与发展趋势进行了分析。Soybean peptide is low molecular peptide mixture which is hydrolyzed by soybean protein. It is composed of 3-6 amino acid residues,with a total molecular weight below 1000u. Soybean peptide has many excellent physical and chemical properties and physiological activities,which can be applied in various areas. This article discussed the production process,the formation of bitterness,disbettering method and its application in food industry. The research situation,research level and development trend of soy peptide were also analyzed in this article.

关 键 词：大豆肽 生产工艺 脱苦方法 食品应用 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]