畜禽及水产蛋白抗氧化肽的酶法制备及其构效关系研究进展  

Research Progress in Enzymatic Preparation and Structure-activity Relationship of Antioxidant Peptides Derived from Proteins of Animal Origin

作　　者：梅辉[1] 王海滨[1] 

机构地区：[1]武汉工业学院食品科学与工程学院,湖北武汉430023

出　　处：《肉类研究》2012年第11期31-35,共5页Meat Research

基　　金：湖北省科技计划研究与开发项目(2011BBB104)

摘　　要：以畜禽及水产类动物性蛋白为原料通过酶法制备抗氧化肽,由于其原料易得、附加值高、应用安全等特点现已成为国内外研究的热点。本文阐述抗氧化肽的作用机理及其抗氧化能力的评定标准,重点探讨酶法制备的畜禽及水产蛋白抗氧化肽的技术方法和构效关系,指出存在的问题及不足,并对抗氧化肽在医药及食品等科学领域的开发研究及应用前景进行展望。Enzymatic preparation of antioxidant peptides derived from proteins of livestock, poultry and aquatic origin has become a hot research topic around the world due to rich raw materials, high value-added benefits and good safety. This paper reviews the mechanism of action of antioxidant peptides and indicators of their antioxidant activity. Current methods for enzymatic preparation and structure-activity relationship of antioxidant peptides derived from proteins of livestock, poultry and aquatic origin are emphatically explored and existing problems and defects are pointed out. Meanwhile, the current status and further prospects of research and development of antioxidant peptides and their applications in the pharmaceutical and food industries are discussed.

关 键 词：蛋白酶解物 抗氧化肽 制备 构效关系 

分 类 号：TS201.21[轻工技术与工程—食品科学]