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The Function and Development of Soybean Peptides |
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| Authors: | Yang Caiyan Song Junmei |
| Institution: | College of Food and Bioengineering,Shandong Institute of Light Industry |
| Abstract: | Soybean peptides are small molecules hydrolyzed soy protein, from three to six amino acid composition of the peptide mixture, in1000Da molecular weight below.Because it has a lot of good physical and chemical properties and physiological functions, in many areas has been widely used. This paper reviews the soybean peptide physical and chemical characteristics, physiological functions, technology and applications in the food industry. |
| Keywords: | soybean peptide physical and chemical characteristics physiological functions preparation |
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