椰子活性蛋白与功能肽的研究进展  

Study progress on the active protein and functional peptides of coconut

作　　者：郭帅[1,2] 李艳[2,3] GUO Shuai1,2, LI Yan2,3.(1 .College of Jinzhong, Yuci 030619; 2.Food Science College, Shanxi Normal University, Linfen 041004; 3.Coconut Research Institute, Chinese Academy of Tropic Agriculture Science, Wenchang 57133)

机构地区：[1]晋中学院,榆次030619 [2]山西师范大学食品学院,临汾041004 [3]中国热带农业科学院椰子研究所,文昌571339

出　　处：《食品科技》2018年第5期67-71,76,共6页Food Science and Technology

基　　金：海南省重点研发项目(ZDYF2017061)

摘　　要：论述了国内外关于椰子活性蛋白与功能肽的研究进展,包括活性蛋白质与功能肽的制备、分离纯化、作用机制及应用现状,试图为椰子蛋白质的进一步开发利用提供指导。This paper introduces the study progress of active protein and functional properties of coconut, including the preparation, purification, mechanism of action, application and so on. The purpose of this paper is to provide some theoretic base and guideline to the further development of coconut protein.

关 键 词：椰子 活性蛋白 功能肽 制备 分离 进展 

分 类 号：R284.2[医药卫生—中药学]