食品科学 ›› 2002, Vol. 23 ›› Issue (5): 151-154.

• 专题论述 • 上一篇    下一篇

苦味肽的形成及脱苦方法的研究

 冯红霞, 陆兆新, 尤华   

  1. 南京农业大学食品学院
  • 出版日期:2002-05-15 发布日期:2012-02-13

Study on Forming Mechanism and Debittering Methods of Bitter Peptides

 FENG  Hong-Xia, LU  Zhao-Xin, YOU  Hua   

  • Online:2002-05-15 Published:2012-02-13

摘要: 蛋白质水解后其溶解性、热稳定性以及营养特性得到了改善,但同时却形成了大量的苦味肽。本文综述了苦味肽的形成、影响苦味的主要因素及主要的脱苦方法。

关键词: 蛋白质水解, 苦味肽, 脱苦

Abstract: Some properties of bitter peptides were changed after enzymatic hydrolysis by proteinase,For example,solubility charactors,heat stability,nutrition,.mouth-feel and the forming mechanism of bitter peptides and debittering methods were mainly introduced.

Key words: Hydrolysis of protein , Bitter peptides , Debitter