Soy peptides are mixture of small molecular peptides hydrolyzed from soy protein.
大豆肽是大豆蛋白经水解而制成的低分子肽混合物。
The content of peptides in fermented liquid first increased and then decreased, so as to indicate that the soy protein was hydrolyzed into peptide and then into free amino acid during fermentation.
发酵液中的多肽含量先增后减，表明发酵进程是按大豆蛋白水解成多肽，多肽水解成游离氨基酸顺序进行。
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