鱼蛋白肽的制备及其作为功能食品基料的应用  

Preparation of Fish Peptides and its Application as Functional Food Ingredients

作　　者：王思远[1] 张业辉[1] 黄利华[2] 张友胜[1] 汪婧瑜 

机构地区：[1]广东省农业科学院蚕业与农产品加工研究所/农业部功能食品重点实验室/广东省农产品加工重点实验室,广东广州510610 [2]广州城市职业学院食品系,广东广州510405

出　　处：《广州城市职业学院学报》2017年第2期54-58,共5页Journal Of Guangzhou City Polytechnic

基　　金：广东省对外合作项目(2016A050502031);广州市对外合作项目(2016201604030060)

摘　　要：鱼蛋白肽可由鱼及其加工副产物的蛋白水解而成,其原材料来源广泛,成本低廉。鱼蛋白肽具有易吸收,氨基酸比例均衡,属优质蛋白资源,且还具有抗氧化、增强免疫、降血脂等多种生物活性,已越来越受到关注。文章综述了鱼蛋白肽的制备方法、氨基酸组成及其作为功能食品基料的应用情况,旨在为鱼蛋白肽的深入研究与产业化应用提供参考。Fish peptides can be produced by the enzymatic hydrolysis of fish and its by-product. Its raw materials could be gotfrom a wide range and is also very cheap. Fish peptides have attracted much attention due to the availability of large quantities of raw material for the process, and presence of high protein content with good amino acid balance and bioactive peptides （ antioxidant, immunomodulatory, etc.） . To provide a reference for the in-depth studies and practical applications of fish peptides, this article reviewed its preparation, amino acid composition and application as functional food ingredients.

关 键 词：鱼蛋白肽 水解 氨基酸组成 功能食品基料 

分 类 号：S985.1[农业科学—捕捞与储运]