干酪中抗氧化肽的研究进展  

Review on the research progress of antioxidant peptides in Cheese

作　　者：宋雪梅[1,2] 梁琪 张炎[1,2] 吴晗 SONG Xuemei;LIANG Qi;ZHANG Yan;WU Han(College of Food Science and Engineering of Gansu Agricultural University,Lanzhou 730070,China;Engineering Laboratory of Functional Dairy of Gansu Province,Lanzhou 730070,China)

机构地区：[1]甘肃农业大学食品科学与工程学院,兰州730070 [2]甘肃省功能乳品工程实验室,兰州730070

出　　处：《中国乳品工业》2019年第5期42-45,59,共5页China Dairy Industry

基　　金：甘肃省自然科学基金(1610RJZA094);国家自然科学基金地区科学基金(31260383);甘肃农业大学盛彤笙科技创新基金(GSAU-STS-1631)

摘　　要：食源性抗氧化剂由于具有低毒等特点,受到关注。抗氧化肽是一种小分子量短肽,具有阻止自由基形成、清除自由基和活性氧等作用。干酪富含蛋白质,在成熟过程中,被纤溶酶、凝乳酶和微生物所释放的蛋白酶、肽酶降解,所产生的部分多肽具有抗氧化作用。因此,本文主要从干酪抗氧化肽的形成机理、提取、形成的影响因素如发酵剂、凝乳酶、乳源种类、成熟条件以及特征等方面进行阐述,以期为提高干酪抗氧化性,开发出功能性干酪提供参考。Food-borne antioxidants are concerned because of their low toxicity. Antioxidant peptides can prevent the formation of free radicals and scavenge free radicals and active oxygen species and their molecular weight is small. Protein content in cheeses is high and caseins in cheese are cleaved by the milk plasmin and chymosin, and the peptides produced are also cleaved by other proteolytic enzymes and peptidases that come from starter and non-starter cultures of cheese during the processing of maturation. Some peptides produced exert antioxidant activity. The paper reviews formation mechanism of antioxidant peptides, extraction of antioxidant peptides, factors such as starter culture, chymosin, milk type and ripening condition how to affect the forming of antioxidant peptides and the characteristic of antioxidant peptides in order to provide references for improving the antioxidant capacity of cheese and exploiting functional cheese.

关 键 词：干酪 抗氧化肽 形成机理 特征 影响因素 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]