食源性生物活性肽制备工艺、功能特性及应用研究进展  

Progress in the preparation,functional properties and applications of food-derived bioactive peptides

作　　者：阮晓慧[1] 韩军岐[1] 张润光[1] 张有林[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710119

出　　处：《食品与发酵工业》2016年第6期248-253,共6页Food and Fermentation Industries

基　　金：西安市现代农业创新计划项目(NC1317.3;NC1405.2)

摘　　要：食源性生物活性肽因具有原料广泛、安全性高、效果明显等特点,已成为研究热点。文中重点综述了食源性生物活性肽的制备工艺及功能特性,同时简述了食源性生物活性肽在食品、养殖业及其他领域的应用,并对其发展前景进行了展望。Food-derived bioactive peptides have become the focus of the research because of its wide source,highly safe and efficiency. This paper reviewed the preparation process and functional characteristics of food-derived bioactive peptides. Meanwhile,applications in food,farming industry and other fields were briefly reviewed. Finally,the development of the prospect of food-derived peptides was also discussed.

关 键 词：食源性生物活性肽 生理功能 应用 研究进展 

分 类 号：TS201.2[轻工技术与工程—食品科学]