Soybean peptide was a kind of enzymatic hydrolysis product with a variety of functional properties,which was widely used in the food field because of its antioxidant and blood pressure-lowering properties.The insoluble aggregate produced during protein digestion contained various essential amino acids,which was a high-quality protein resource.However,their production could reduce the efficiency of protein hydrolysis,while disposal could cause resource waste and environmental pollution.At present,the causes and effective utilization of this insoluble aggregate had attracted widespread attention in the academic community.In this paper,the formation mechanism,influencing factors,functional characteristics,and application of soybean peptide insoluble aggregates were reviewed,which provided a theoretical basis for further research and expansion of peptide insoluble aggregates in the food industry.
关键词
大豆/不溶性肽聚集体/形成机制/功能特性/应用研究
Key words
Soybean/Insoluble aggregates/Formation mechanism/Functional features/Applied research
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