发酵肉制品中生物活性肽的研究进展  

Research Progress on the Bioactive Peptides in Fermented Meat Products

作　　者：王宝丽 张开屏[2] 刘嘉琪 张慧敏 李少英[1] 靳烨[1] 田建军[1] Wang Baoli;Zhang Kaiping;Liu Jiaqi;Zhang Huimin;Li Shaoying;Jin Ye;Tian Jianjun(College of Food Science and Engineering,Inner Mongolia Agricultural University,Hohhot 010018;Department of Cooking&Food Processing,Inner Mongolia Business and Trade Vocational College,Hohhot 010070;College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095)

机构地区：[1]内蒙古农业大学食品科学与工程学院,呼和浩特010018 [2]内蒙古商贸职业学院餐饮食品系,呼和浩特010070 [3]南京农业大学食品科技学院,南京210095

出　　处：《中国食品学报》2021年第6期350-359,共10页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金地区科学基金项目(31960514);内蒙古自治区科技计划项目(2019GG239)。

摘　　要：发酵肉制品在生产过程中,因特殊的工艺使蛋白质发生强烈的水解作用而产生具有生理功能的生物活性肽类物质。生物活性肽是短链氨基酸肽段,从母体蛋白释放后可发挥降血压、抗氧化、免疫调节等多种生物活性。本文综述发酵肉制品中生物活性肽的来源、功能以及发酵肉制品中生物活性肽的主要研究方法。In the production process of fermented meat products,due to its special technology,the protein can be hydrolyzed strongly to produce bioactive peptides with physiological functions.Bioactive peptides are short chain amino acid peptides,which can exert various biological activities such as blood pressure lowering,anti-oxidation and immune regulation after release from the parent protein.In this paper,the source and function of bioactive peptides in fermented meat products and the main research methods of bioactive peptides in fermented meat products are reviewed.

关 键 词：发酵肉制品 蛋白质水解 生物活性肽 生理功能 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]