| 大豆多肽及开发利用进展 |
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| 引用本文： | 刘媛媛,段玉峰,李小平. 大豆多肽及开发利用进展[J]. 江西农业学报, 2006, 18(6): 145-147 |
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| 作者姓名： | 刘媛媛 段玉峰 李小平 |
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| 作者单位： | 陕西师范大学,食品工程系,陕西,西安,710062;陕西师范大学,食品工程系,陕西,西安,710062;陕西师范大学,食品工程系,陕西,西安,710062 |
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| 摘 要： | 综述了大豆多肽的特性、制备方法与分离技术及其应用的现状,分析了大豆多肽的研究现状和进展,指出了大豆多肽生产及存在的问题,并进一步探讨了大豆多肽在食品工业中的应用前景。
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| 关 键 词： | 大豆 多肽 食品工业 分离 制备 |
| 文章编号： | 1001-8581（2006）06-0145-03 |
| 收稿时间： | 2006-07-01 |
| 修稿时间： | 2006-07-01 |
Advance in Exploitation and Utilization of Soybean Polypeptides |
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| LIU Yuan-yuan,DUAN Yu-feng,LI Xiao-ping. Advance in Exploitation and Utilization of Soybean Polypeptides[J]. Acta Agriculturae Jiangxi, 2006, 18(6): 145-147 |
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| Authors: | LIU Yuan-yuan DUAN Yu-feng LI Xiao-ping |
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| Abstract: | This paper introduced the characteristics,preparation,separation technology and application of soybean polypeptides.The status and progress of studies on soybean polypeptides were also analyzed.The problems in production of soybean polypeptides were pointed out,and the further discussion on the application prospects of soybean polypeptides in the food industry was put forward. |
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| Keywords: | Soybean Polypeptides Food industry Separation Preparation |
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