摘要
本文主要从黑豆的营养价值、生理功能及黑豆多肽的制备方法和黑豆多肽的分离纯化技术这几方面进行介绍,为黑豆资源的有效利用和后期黑豆多肽的开发研究提供理论依据。
In this paper, the nutritional value, physiological function, preparation methods of black soybean polypeptides and isolation and purification technology of black soybean polypeptides were introduced. It provides the theoretical basis for the effective utilization of black soybean resources and the development of black soybean peptides
出处
《现代食品》
2017年第16期20-22,共3页
Modern Food
关键词
黑豆
生理功能
制备技术
分离纯化
Black soybean
Physiological function
Preparation technique
Isolation and purification
