| 大豆功能性成分的开发现状 |
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| 引用本文： | 唐传核,彭志英.大豆功能性成分的开发现状[J].中国油脂,2000,25(4):44-48. |
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| 作者姓名： | 唐传核 彭志英 |
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| 作者单位： | 华南理工大学食品与生物工程学院!510640广州市五山 |
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| 摘 要： | 大豆是我国的一种传统食品，含有丰富的生理活性物质，包括有大豆蛋白质、大豆异黄酮、大豆皂苷、大豆低聚糖以及大豆膳食纤维等，此外大豆发酵制品还会产生一些生理活性成分如蛋白黑素、大豆多肽等。综述目前大豆功能性成分的开发现状，同时也介绍了它们所具有的相关生理功能。
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| 关 键 词： | 大豆 功能性成分 大豆蛋白质 大豆多肽 生理功能 |
| 修稿时间： | 1999-12-14 |
Recent
Development of Soybean Functional Components |
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| TANG Chuan he,PENG Zhi ying.Recent
Development of Soybean Functional Components[J].China Oils and Fats,2000,25(4):44-48. |
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| Authors: | TANG Chuan he PENG Zhi ying |
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| Abstract: | The soybean is a traditional food material in China,which includes several physiological active components,for example,soybean protein,isoflavone,saponin.oligosaccharide,lecithin,dietary fiber and other componets.In some soybean fermented food.there are some new physiological components produced during the fermentation.for instance,peptide and melanoidin(brown bigments).THe deveolpment of those functional components mentioned above were reviewed in this paper,and their physiological function were also introduced. |
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| Keywords: | soybean functional components protein peptide isoflavone saponin oligosaccharide lecithin dietary fiber |
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