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1、大豆多肽的功能及质量评价方法（Thefunctionandqualityevaluationmethodofsoybeanpeptides）ThefunctionandqualityevaluationmethodofsoybeanpeptidesSoybeanpeptidenotonlyhasgoodgoodsolubility,lowviscosity,highconcentrationfluidity,thermalstabilityandinvivoabsorptionoffast,highutilizationrate,alsoha
2、santihypertension,anticholesterol,antithrombosis,improvelipidmetabolism,preventarteriosclerosis,enhancephysicalfitnessandmusclestrength,antifatigue,etc.function.Itistherawmaterialofafunctionaldiet,itsexcellentprocessabilityandmultiplephysicalactivityprovidesanewimpetustothe
3、innovationofhealthfoodandfoodproductsindustry,iscurrentlyintheworldoneofthehigh-gradefunctionaldietaryingredients.Likemanyhealthproducts,soybeanpeptideproductsinChinawillinevitablyencountermanyproblemsandproblemsinthecirculationofhealthcaremarket.InthisItisveryimportanttoma
4、sterthequalityevaluationmethodofsoybeanpeptideinthelivingenvironment.1soybeanpeptideanditsdevelopmentSoybeanpolypeptideiswithisolatedsoybeanproteinasrawmaterial,soybeanproteinwithproteaseisinducedbybiologicalengineering,membraneseparationandpurificationtechnologyofproteinhy
5、drolysate,peptidemixture,smallmoleculepeptidemainly3-6aminoacids,theaveragemolecularweightoflessthan1000Dalton,containing85%proteinaboutandasmallamountoffreeaminoacids,carbohydratesandinorganicsalts,andtheaminoacidcompositionofsoybeanprotein,essentialaminoacidsbalanced,rich
6、content.Soybeanpeptideshavebroadapplicationprospectsandhugemarketpotential.Basedonthis,researchersathomeandabroadhavemadeactiveexplorationonthedevelopmentandapplicationofsoybeanpeptides,andhaveachievedfruitfulresults.Atpresent,thedevelopedcountrieshavemademanyachievementsin
7、soybeanpeptideresearch,soybeanpeptideproductshavebeenwidelydevelopedandapplied.TheUnitedStatesandJapanin1980shavebeendevelopedsoybeanfunctionalpeptide,andhasbeensuccessfullyusedinthefoodindustryofsoybeanpeptide,soybeanpeptideasapprovedinJapanin2000toreducespecifichealthfood
8、cholesterol,AmericanDeltownSpecialitiescompanytobuildanannualoutputof5000tonsofsoy
