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《Anhui Agricultural Science Bulletin》 2006-10
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Study on bitterness mechanism and debitterness technology of soybean peptides

Zhou Ligen~1 Chen Xinfeng~1 Wang Junhong~1 et al(1Institute of Food Processing,Zhejiang Academy of Agriculture Sciences,Hangzhou 310021,China;2Hangzhou Soy-Milk Food Factory,Hangzhou 310014,China;3Hangzhou Center of Inspection and Testing for Quality of Agricultural Products,Ministry of Agricultural,Hangzhou 310021,China)  
The soybean peptides had kinds of physiological function.But the bitterness was brought by hydrolyzing soybean protein with protease, and was effect on application.The hydrophobic degree,sequence of amino acid and structure special frame were effect on bitterness of soybean peptides.The technology of debitterness were physical and chemic method,enzymatic method and microbial method.
【Fund】: 浙江省科技计划项目(2003C32022)
【CateGory Index】: S565.1
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