大豆水解蛋白中苦味肽的研究进展  

Research Progress of Bitter Peptides in Hydrolysed Soybean Protein

作　　者：黄磊 周其洋 HUANG Lei;ZHOU Qiyang(Foshan Haitian(Gaoming)Flavoring Food Co.,Ltd.,Foshan 528500,China)

机构地区：[1]佛山市海天(高明)调味食品有限公司,广东佛山528500

出　　处：《现代食品》2022年第21期22-24,共3页Modern Food

基　　金：广东省调味食品生物发酵先进技术企业重点实验室(佛山市海天(高明)调味食品有限公司)开放基金项目资助(2017B030302002)。

摘　　要：大豆蛋白是大豆的重要成分之一,含有人体所需的各种氨基酸,分解后产生的大豆多肽有着不同于氨基酸的呈味作用,但其水解过程往往伴随苦味,苦味成为其工业化的制约因素。本文结合近年来大豆肽的呈味研究,总结大豆肽的获得方法、酶解和苦味分析等技术的相关研究成果,并对未来的研究方向进行了展望,旨在为大豆肽的应用发展提供参考。Soybean protein is one of the important components of soybean,which contains various amino acids needed by human body.The soybean polypeptide produced after decomposition has a different flavor function from that of amino acids,but its hydrolysis process is often accompanied by bitterness,which has become a limiting factor for its industrialization.In this paper,based on the research of soybean peptide taste in recent years,we summarized the related research results of soybean peptide production methods,enzymatic hydrolysis and bitterness analysis,and looked forward to the future research direction,in order to provide a reference for the application and development of soybean peptide.

关 键 词：大豆肽 酶解 苦味肽 

分 类 号：S565.1[农业科学—作物学]