HYPOALLERGENIC, BITTERNESS-REDUCED SOYBEAN OLIGOPEPTIDE, PREPARATION METHOD FOR SAME, AND APPLICATIONS THEREOF

摘要

Provided in the present invention are a hypoallergenic, bitterness-reduced soybean oligopeptide, a preparation method for same, and applications thereof. The preparation method comprises: 1) heat denaturing a soybean protein solution; 2) when the pH value is adjusted to 6-9, adding a neutral protease and papaya proteinase for a first enzymolysis; 3) adding an alkaline protease and a flavourzyme for a second enzymolysis; and 4) producing the hypoallergenic, bitterness-reduced soybean oligopeptide by means of centrifugation and membrane filtration.