酶解海洋生物蛋白的生物活性物质及开发功能食品的前景  

The Bioactive Components from Marine Fish Protein by Enzyme and the Future of Developing Functional Food

作　　者：常志娟 张培旗 

机构地区：[1]郑1轻工业学院食品与生物工程学院,郑州450002

出　　处：《食品工业》2010年第6期63-67,共5页The Food Industry

基　　金：郑州轻工业学院科研基金(2009BSJJ001)

摘　　要：海产品中含有丰富的蛋白质、氨基酸、微生物、矿物质、不饱和脂肪酸等营养成分,可制成各种天然的功能食品。经过酶水解之后的海洋生物蛋白具有降血压、抗氧化、健脑、提高免疫力等功能。对海洋生物蛋白的开发与应用提供了一定的理论基础。Academy of Food and Biological Engineering. Zhengzhou University of Light Industry （Zhengzhou 450002） Abstract As we known, marine products are rich in nutritional components such as protein, amino acid, vitamin, mineral matters, unsaturated fat acid and so on, which can be processed into natural functional foods. Enzyme hydrolyzed protein have many bioactivities, such as blood pressure decreasing, antioxidation, health care brain, organism immunity increasing, etc. which will provide good academic foundation of developing and use of marine protein.

关 键 词：海洋生物蛋白 酶解 生物活性物质 功能食品 开发前景 

分 类 号：TS201.2[轻工技术与工程—食品科学]