Research advance of preparation of soy peptide and its application in food industry

doi:10.13386/j.issn1002-0306.2012.24.063

Research advance of preparation of soy peptide and its application in food industry[J]. Science and Technology of Food Industry, 2012, (24): 423-425. DOI: 10.13386/j.issn1002-0306.2012.24.063

Citation:

Research advance of preparation of soy peptide and its application in food industry[J]. Science and Technology of Food Industry, 2012, (24): 423-425. DOI: 10.13386/j.issn1002-0306.2012.24.063

Citation:

Research advance of preparation of soy peptide and its application in food industry[J]. Science and Technology of Food Industry, 2012, (24): 423-425. DOI: 10.13386/j.issn1002-0306.2012.24.063

Research advance of preparation of soy peptide and its application in food industry

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Soybean peptide is low molecular peptide mixture which is hydrolyzed by soybean protein. It is composed of 3-6 amino acid residues, with a total molecular weight below 1000u. Soybean peptide has many excellent physical and chemical properties and physiological activities, which can be applied in various areas.This article discussed the production process, the formation of bitterness, disbettering method and its application in food industry. The research situation, research level and development trend of soy peptide were also analyzed in this article.

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Science and Technology of Food Industry

Research advance of preparation of soy peptide and its application in food industry

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