摘要
近年科学研究发现,人体摄取蛋白质经酶消化后,并非主要以氨基酸形式吸收,而以肽的形式吸收;一些肽不仅能提供人体生长、发育所需营养物质,同时还具有多种生理功能。核桃蛋白属于高蛋白食品,利用蛋白酶水解核桃蛋白生产核桃多肽,对促进核桃蛋白精深加工发展具有积极作用。该文介绍目前酶法制备核桃多肽研究进展,讨论影响酶解效果因素,阐述核桃多肽营养价值及发展前景。
It＇s found recently that the hydrolyzed protein is absorbed not mainly in the way of amino acid, but peptide. Besides not only can peptide provide nutrition for human growth, but also have physiological active. So it＇s very important in developing walnut peptide products to hydrolyze walnut protein in enzymatic way. The steps of preparing walnut peptide in enzymatic way are discussed in this paper, as well as the index of enzymatic effect. We look forward to the exploration of walnut peptide products.
出处
《粮食与油脂》
北大核心
2009年第1期46-48,共3页
Cereals & Oils
关键词
核桃
蛋白质
酶
walnut
protein
enzyme
