摘要
大豆肽是大豆蛋白水解后得到的小分子化合物,分子量小,一般由3～6个氨基酸组成.大豆肽富含多种生物活性成分,具有易吸收、高营养、低成本等优点,并且具有抗癌症、抗氧化、增强免疫力等生物功能,在食品、制药、化妆品等领域具有较好的应用前景.但其存在应用限制因素,常见的限制因素如具有苦味、乳化性差、色泽不佳等,阻碍了其在生产中的大量使用.文章综述了大豆肽的功能和在食品加工中的应用情况,以期为大豆肽的综合利用提供理论依据.
Abstract
Soybean peptides are small molecular compounds obtained from the hydrolysis of soybean protein,with small molecular weight and generally composed of 3～6 amino acids.Soybean peptides are rich in various bioactive components,they have the advantages of easy absorption,high nutrition and low cost,and have biological functions such as anti-cancer,antioxidation and immunity enhancement,and they have good application prospects in the fields of food,pharmaceuticals,cosmetics and so on.However,they have application limitations,common limiting factors include bitterness,poor emulsibility and poor color,which hinder their widespread use in production.In this paper,the function of soybean peptides and their application in food processing are reviewed,so as to provide a theoretical basis for the comprehensive utilization of soybean peptides.
基金项目
科技部重点专项(SQ2020YFF0404523)
安徽省科技重大专项(202003b06020027)
安徽省农科院青年英才计划(QNYC-202122)
NETL
NSTL
万方数据