小麦胚芽生物活性肽的制备及功能性食品开发  

Preparation of wheat germ bioactive peptide and its functional foods development

作　　者：齐慧丽 王佳蕊 李书国[1] QI Hui-li;WANG Jia-rui;LI Shu-guo(School of Biological Science and Engineeray,Hebei University of Science and Technology,Shijiazhuang 050018 Hebei,China)

机构地区：[1]河北科技大学生物科学与工程学院,河北石家庄050018

出　　处：《粮食与油脂》2020年第11期120-122,共3页Cereals & Oils

基　　金：河北省科技支撑计划项目(18227140D)。

摘　　要：介绍了不同小麦胚芽生物活性肽的生理功能、制备方法及其在食品、保健食品及医药中的应用。并提出小麦胚芽活性肽产品研究开发中存在的问题及建议。The physiological functions,preparation methods and applications of different wheat germ bioactive peptides in food,health food and medicine were reviewed.The problems and suggestions in the research and development of wheat germ bioactive peptides were pointed out.

关 键 词：小麦胚芽生物活性肽 功能食品 酶解法 发酵法 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]