摘要
简要介绍大豆多肽的制备工艺,并对其生理功能特性及其在运动食品中的应用作详细阐述。大豆多肽是大豆蛋白的水解产物,其氨基酸组成与大豆蛋白几乎一样,且必需氨基酸平衡良好,含量丰富。它具有比大豆蛋白更优越的生理功能特性和加工特性。国内外许多研究表明,大豆多肽的开发利用具有巨大潜力。
Soybean polypeptide is the hydrolysates from soybean protein. Its amino acid composition is almost as same as soybean protein and the content of essential amino acid is rich and balanced. It has more excellent physiological and functional properties than soybean protein, which makes soybean protein utilized widely. Some research showed that exploitation of soybean peptides has great potential. This article discussed the physiological functional ＂properties and utilization of soybean polypeptides and its prospect.
出处
《大豆通报》
2006年第5期16-19,共4页
Soybean Bulletin
关键词
大豆多肽
生理功能特性
运动食品
应用
soybean polypeptide
physiological functional properties
sports food
application
