功能性短肽的分类及其酶解制备方法  

Classification of functional oligopeptides and preparation of enzymatic hydrolysis

作　　者：李昊剑[1] 杨良嵘[1] 魏雪团[1] 邢慧芳[1] 刘会洲[1] 

机构地区：[1]生化工程国家重点实验室,绿色过程与工程院重点实验室,中国科学院过程工程研究所,北京100190

出　　处：《食品工业科技》2012年第17期373-377,共5页Science and Technology of Food Industry

基　　金：国家自然科学青年基金(21106162);中国科学院院地合作项目资助

摘　　要：近年来,蛋白质中功能性短肽的营养、功能性、生理活性和其应用价值越来越引起人们的关注。功能性短肽来源广泛,通过合适的蛋白酶酶解得到的功能性短肽,具有诸如降血压、提高免疫力、促进消化、抗氧化、神经调节和抗菌等生物活性。本文综述了功能性短肽的来源和分类,讨论了植物蛋白源短肽和动物蛋白源短肽的特点,通过选择蛋白酶和优化酶解条件分析了酶解制备短肽的方法,为开发和深入研究功能性短肽产品提供理论依据。In recent years,the attention focused on nutritional,functional, physiological activities and applied of the functional oligopeptides derived from proteins was increasing. It had a wide variety of sources, functional oligopeptides could be obtained by appropriate enzymatic hydrolysis, with lowering blood pressure, improving immunity, promoting digestion, antioxidant, neural regulation, anti- bacterial and other biological activity.This paper reviewed the sources and classification,discussed the characteristics of oligopeptides in plant protein source and animal protein source, analyzed enzymatic hydrolysis to prepare peptides by selecting the protease and optimization of enzymatic hydrolysis conditions, it might provide the basis for its depth research and development.

关 键 词：功能性短肽 分类 酶解 制备 

分 类 号：TS201.1[轻工技术与工程—食品科学]