摘要
大豆肽是指将大豆蛋白水解成3～6个氨基酸的多肽,分子量在1000 Da左右。以豆粕为原料,采用发酵法生产大豆肽,通过微生物作用对某些苦味肽基团进行修饰和重组,使小肽之间、小肽与氨基酸之间发生移接、重排,制得的大豆肽具有较好的生理特性和加工特性,克服了酶解法产品苦味大和口感差等缺点,产品广泛用于食品、医药工业。
Soybean peptides is produced by hydrolyzing soybean protein into peptides with 3 -6 amino acid residues .Its molecular weight is about 1 000 Da .During the process of producing soybean peptides with soybean concentration, microorganisms can decorate and recombine some structures of bitter peptides, so the structures of peptides and between the peptides and amino acid residues will be changed and resetted, and we can get soybean peptides with good functional properties and physiological activities . It conquers some defects , such as large bitterness and bad taste. The product can be used in the fields of food and medication.
出处
《粮食加工》
2007年第2期55-56,共2页
Grain Processing
关键词
大豆肽
发酵
大豆蛋白
蛋白酶
soybean peptides
fermentation
soybean protein
proteolytic enzymes
