多肽的功能活性与研究进展  

Functional activities and research progress of polypeptides

作　　者：孔令明[1] 李芳[2] 陶永霞[1] 方华[1] 

机构地区：[1]新疆农业大学食品科学学院,乌鲁木齐830052 [2]新疆轻工职业技术学院,乌鲁木齐830021

出　　处：《中国食品添加剂》2009年第3期71-73,67,共4页China Food Additives

基　　金：新疆维吾尔自治区重大专项(200731136-3);新疆农业大学校前期资助课题

摘　　要：科学研究发现生物体内存在多种具有生理活性的多肽物质,它们具有不同的结构和功能活性。人体摄入的蛋白质经酶水解后,主要以肽的形式被消化吸收。几乎所有细胞都受多肽调节,它具有调节机体生理功能和为机体提供营养的双重功效。人们已从包括人、植物、动物在内的各种生物体中分离出各类活性多肽,并且对多肽的性质、制备方法、分离纯化方法、鉴定技术、功能活性及应用等方面进行了大量的研究,并取得了一定的成效。本文介绍了近年来活性多肽的国内外研究现状,对多肽的多种功能活性进行了较全面地分析和介绍,概述了不同来源多肽的制备方法,展望了生物活性多肽在食品、医药、生物等领域的发展前景。There are many bioactive polypeptides in bio-organisms with different structures and functional activities.Peptides were mainly absorbed as hydrolyzed proteins in the body.Polypeptides have double function on regulating cells:physiological and nutritionally.Many kinds of functional polypeptides were discovered in plants and animals,and their characters,preparation process,separation and purification methods,determination techniques,functional activities and application were studied extensively.In this article recent researches of biological polypeptides were reviewed,several kinds of functional activities of polypeptides were analyzed,and different preparation methods were introduced.The development perspectives on polypeptides in the fields of food,medicine,biology was also prospected.

关 键 词：多肽 功能活性 研究进展 

分 类 号：TS202.1[轻工技术与工程—食品科学]