摘要
大豆蛋白水解成多肽后具有的大豆蛋白无可比拟的生理活性及营养功能,本文通过研究大豆多肽成分和性质,通过多肽饮料配方与生产工艺的确定,生产出营养价值丰富,产品质量稳定,并具有一定口味的大豆多肽饮料产品。
Proteolysis of soybean protein could be processed to polypeptides for the function of nutrition and good living. Theformulation and characteristics were studied. The beverage product of soybean polypeptide showed a high quality.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第4期200-203,共4页
Food Science
