豆类制备生物活性肽的功能特性及研究进展  

Functional properties and research progress bioactive peptides prepared from legumes

作　　者：李媛媛[1] 张惠[1] 薛文通[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《粮食与油脂》2017年第7期4-8,共5页Cereals & Oils

基　　金：基金项目:国家现代农业产业技术体系(CARS-09-G15)

摘　　要：豆类是优秀的蛋白质资源,生物活性肽是近年来的研究热点,豆类是生物活性肽的重要来源之一。综述了国内外豆类制备生物活性肽的种类、生理功能、制备及分离方法,为进一步开发豆类蛋白资源、生物活性肽奠定了基础。Legumes are excellent protein source. Bioactive peptides have been research hotspot in recently years, and legumes are significant sources to produce bioactive peptides. The types of bioactive peptides prepared from legumes, physiological functions, preparation and purification methods were reviewed, which laid the foundation for further development and exploitation of legume sources and bioactive peptides.

关 键 词：豆类 生物活性肽 生理功能 制备 

分 类 号：TS201.2[轻工技术与工程—食品科学]