复合酶解蛋白质工艺在食品工业中的应用及研究进展  

Application and Research Progress of Complex Enzymolysis Technology in Food Industry

作　　者：许新月 李昶[1] 崔文玉 弓志青[1] 王延圣[1] 王文亮[1] XU Xinyue;LI Chang;CUI Wenyu;GONG Zhiqing;WANG Yansheng;WANG Wenliang(Institute of Agricultural Products,Shandong Academy of Agricultural Sciences,Jinan 250100)

机构地区：[1]山东省农业科学院农产品研究所,济南250100

出　　处：《食品工业》2020年第12期264-267,共4页The Food Industry

基　　金：山东省自然科学基金(三院联合基金)项目(ZR2016YL029);山东省农业科学院青年科研基金项目(2016YQN48);山东省食用菌创新团队产后加工岗位专家项目(SDAIT-07-08)。

摘　　要：复合酶水解技术作为一种高效的水解方式,被广泛应用于食品的生产研发过程,特别是各种蛋白质资源的加工利用。该方法简单高效,能够产生相对分子质量极小的活性肽,在抗氧化、降血压、抗肿瘤等方面都有着良好的功能特性。概述了国内外复合酶水解技术在动物、植物、藻类等不同来源蛋白质中的研究进展,同时对该技术在食品工业中的应用及发展趋势进行了讨论与总结。As an efficient hydrolysis method,complex enzyme hydrolysis technology is widely used in the production and development of food,especially in the processing and utilization of various protein resources.The method is simple and efficient,can produce active peptides with very small molecular weight,and has good functional properties in terms of antioxidation,blood pressure reduction,anti-tumor and other aspects.The research progress of complex enzyme hydrolysis technology at home and abroad in proteins from different sources such as animals,plants,algae,etc is summarized.At the same time,the application and development trend of this technology in the food industry are discussed.

关 键 词：复合酶 蛋白质 食品工业 研究进展 

分 类 号：TS201.21[轻工技术与工程—食品科学]