肉及其副产物中生物活性肽研究进展  

Progress of Studies on Bioactive Peptides Derived from Meat and Its By-product

作　　者：解冰心 唐善虎[1] 郑渝川[1] 

机构地区：[1]西南民族大学生命科学与技术学院,四川成都610041

出　　处：《食品研究与开发》2017年第6期206-212,共7页Food Research and Development

基　　金：四川省科技支撑计划(2016NZ0005);国家科技支撑项目(2015BAD29B02)

摘　　要：畜禽肉品及其副产物作为一种最广泛易得的优质蛋白质资源,也是生物活性肽来源的理想原料。对畜禽类动物的肌肉、骨、血液、脑、结蹄组织和皮肤中常见生物活性肽的国内外研究进展进行了综述,重点介绍了各类肽的生物学特性以及在人体系统中的应用,同时对肽的产生机制、分离纯化及鉴定技术进行了总结,旨在为探讨肉及其副产物中生物活性肽的应用研究提供思路。Meat and its by-products from livestock and poultry as a widely accessible protein resource con-sumed worldwide were also a potencial resource of food-derived peptides. In this paper, the domestic and for-eign research progress of common bioactive peptides in muscle, bone, blood, brain, knot hoof tissues and skin of livestock and poultry were reviewd. And biological characteristics of these peptides and their applications in human body system were introduced emphatically, at the same time, the generation mechanism, separation and purification, as well as identification technology were summarized. The aim of this study was to provide an idea for exploring the application study of bioactive peptides in meat and its by-products.

关 键 词：肉 副产物 生物活性肽 综述 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]