摘要
蛋白质水解后会产生各种多肽和氨基酸,可以有效地改善蛋白质的溶解性、起泡性、乳化性、吸水性,还能生成各种生物活性肽。但蛋白质水解后产生的苦味肽又限制了水解产物在食品中的应用。综述了蛋白质水解产生苦味的原因及脱苦方法,以期对酶水解产物的苦味脱除研究提供依据。
Protein could be hydrolyzed to release peptides and amino acids, the functional properties such as nitrogen solubility, foam capacity, emulsifying capacity, water absorption could be effectively improved, and the products have various biological activities. But bitter peptides in hydrolysates limit their applications. In order to lay a foundation for the debittering of protein hydrolysates, the formation of bitter peptides and debittering meth-ods were reviewed in this paper.
出处
《粮食加工》
2015年第5期28-33,共6页
Grain Processing
关键词
蛋白质
水解
苦味
脱苦方法
protein
hydrolysis
bitterness
debittering method
