植物源功能肽的制备、生理活性与应用研究进展  

A Review of the Preparation,Physiological Activities and Application of Plant-Derived Functional Peptides

作　　者：朱梦媛 李冲伟 ZHU Mengyuan;LI Chongwei(Engineering Research Center of Agricultural Microbiology Technology,Ministry of Education,Heilongjiang University,Harbin 150080,China;Heilongjiang Key Laboratory of Ecological Restoration and Resource Utilization for Cold Region,School of Life Sciences,Heilongjiang University,Harbin 150080,China)

机构地区：[1]黑龙江大学农业微生物技术教育部工程研究中心,黑龙江哈尔滨150080 [2]黑龙江大学生命科学学院,黑龙江省寒地生态修复与资源利用重点实验室,黑龙江哈尔滨150080

出　　处：《食品科学》2021年第17期363-369,共7页Food Science

基　　金：2019年度哈尔滨市雏鹰计划暨科技创业奖补专项项目(2019CYJBCG0326)。

摘　　要：随着我国社会经济的飞速发展,居民的生活方式和疾病谱不断发生变化,吸烟、过量饮酒、缺乏锻炼、不合理膳食等不健康生活方式普遍存在,其引发的慢性疾病问题不断增加,进而使人们对营养保健食品的关注和需求提高。功能多肽独特的营养特性和生理功能,以及在生物代谢调控中的重要作用逐渐被发现,特别是植物源多肽更因其天然、无毒副作用的特点受到国内外研究者普遍关注。针对近年来蛋白功能多肽在食品和医药方面的研究新进展,本文总结了植物源功能多肽的制备方法、生理活性以及在功能食品领域的应用前景,为植物源功能多肽的开发和应用提供理论参考。With the rapid social and economic development in China,the life style and disease spectra of people are constantly changing,and unhealthy life styles such as smoking,excessive drinking,physical inactivity and unreasonable diet and related chronic diseases are prevalent,leading to growing interest in and demand for dietary supplements.The unique nutritional and physiological functions of functional polypeptides and their important roles in the regulation of biological metabolism have been gradually discovered.More notably,plant-derived polypeptides have attracted significant attention from researchers around the world because of their natural availability and having no toxic or side effects.In view of the recent advances in functional peptides in the fields of food and medicine,this article reviews the preparation methods for plant-derived functional peptides,their physiological functions and prospects for application in functional foods,which will lay a theoretical foundation for the development and application of plant-derived functional polypeptides.

关 键 词：功能多肽 植物 蛋白质 保健食品 

分 类 号：S38[农业科学—农艺学]