程娟娟,程江华,蔡永萍,万娅琼,徐雅芫

• 1:安徽农业大学生命科学学院
• 2:安徽省农业科学院农产品加工研究所
• 3:安徽省食品微生物发酵与功能应用工程实验室

摘要(Abstract)：

大豆肽是大豆蛋白水解后得到的小分子化合物，分子量小，一般由3～6个氨基酸组成。大豆肽富含多种生物活性成分，具有易吸收、高营养、低成本等优点，并且具有抗癌症、抗氧化、增强免疫力等生物功能，在食品、制药、化妆品等领域具有较好的应用前景。但其存在应用限制因素，常见的限制因素如具有苦味、乳化性差、色泽不佳等，阻碍了其在生产中的大量使用。文章综述了大豆肽的功能和在食品加工中的应用情况，以期为大豆肽的综合利用提供理论依据。

关键词(KeyWords)： 大豆肽;功能;食品加工;应用

Abstract:

Keywords:

基金项目(Foundation): 科技部重点专项(SQ2020YFF0404523);; 安徽省重大科技专项(202003b06020027);; 安徽省农业科学院青年英才计划项目(QNYC-202122)

作者(Author): 程娟娟,程江华,蔡永萍,万娅琼,徐雅芫

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