王浆蛋白酶解技术及活性肽产物研究进展  

Research progress in enzymatic hydrolysis technology and bioactive peptide products of royal jelly protein

作　　者：张伟光[1] 金凤[1] 张瓅文[1] 丁美会[1] 裘卫 沈立荣[1] 

机构地区：[1]浙江大学生物系统工程与食品科学学院,浙江杭州310029 [2]杭州碧于天保健品有限公司,浙江杭州311500

出　　处：《食品工业科技》2010年第9期382-385,389,共5页Science and Technology of Food Industry

基　　金：国家863计划项目(2007AA10Z324)资助

摘　　要：蜂王浆是重要的蜂产品和保健滋补品,含有丰富的功能蛋白。最新研究表明,王浆蛋白通过酶解产生生物活性肽可有效提高其营养和保健功能。本文介绍了王浆蛋白的种类和主要功能,酶解法制备活性肽的主要方法,已知酶解产物中抗氧化肽和降压肽的生物活性。并根据国内外研究现状,提出了充分利用现代生物技术,研究开发王浆蛋白活性肽的建议。Royal Jelly（RJ）is one ofimportant honeybee products and heath-care food which contain rich functional proteins.The recent reports showed that the nutritional and heath-care functions of RJ protein could be increased with producing bioactive peptides through enzymatic hydrolysis.The main species and function of RJ protein,enzymatic hydrolysis methods to produce peptides,the biological activities of antioxidative peptides and antihypertensive peptides in enzymatic hydrolysis products of RJ protein were introduced.According to the internal and external new research trends,it was suggested to utilize biological technology,study and explore peptide of RJ protein in future.

关 键 词：王浆蛋白 酶解技术 活性肽 

分 类 号：TS201.21[轻工技术与工程—食品科学]