大豆水解蛋白中抗氧化肽的研究进展  

Research Progress of Antioxidant Peptides in Hydrolyzed Soybean Protein

作　　者：刘辉 童星 LIU Hui;TONG Xing(Foshan Haitian Flavoring&Food Co.,Ltd.,Foshan 528000,China;Guangdong Haitian Innovation Technology Co.,Ltd.,Foshan 528000,China)

机构地区：[1]佛山市海天调味食品股份有限公司,广东佛山528000 [2]广东海天创新技术有限公司,广东佛山528000

出　　处：《中国调味品》2021年第1期191-195,共5页China Condiment

基　　金：佛山市博士后基金(A-1970.1)。

摘　　要：大豆蛋白是大豆的主要成分之一,不仅富含人体必需的多种氨基酸,而且水解后的大豆肽更是具有抗氧化、抗高血压、抗胆固醇、增强人体肌肉等诸多生物功能。因此,水解大豆蛋白成为工业化产品的研究热点,抗氧化功能就是其中最主要功能之一。文章主要综述获得的抗氧化大豆肽的组成及其方法,通过分析抗氧化肽的结构和氨基酸等因素与抗氧化肽活性的关系,主要综述现有抗氧化肽的发展并表明未来抗氧化肽的发展方向。Soybean protein is one of the main ingredients of soybeans.It is not only rich in various amino acids that are necessary for the human body,but also the hydrolyzed soybean peptides have many biological functions,such as anti-oxidation,anti-hypertension,anti-cholesterol and strengthening human muscles.Therefore,the hydrolyzed soybean protein has become a research hotspot in industrial products,and the antioxidant function is one of the most important functions.In this paper,the composition and methods of the obtained antioxidant soybean peptides are reviewed,the development of existing antioxidant peptides is summarized and the future development direction of antioxidant peptides are indicated by analyzing the relationship between the activity of antioxidant peptides and their structure,amino acids and other factors.

关 键 词：大豆蛋白 酶解 抗氧化肽 

分 类 号：TS201.1[轻工技术与工程—食品科学]