绿豆肽功能活性及其在食品中的应用进展  

Progress on the Functional Activities of Mung Bean Peptides and Their Applications in Foods

作　　者：安宇[1,2] 冯玉超 王长远[1,2] AN Yu;FENG Yuchao;WANG Changyuan(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319,China;Heilongjiang Farm Produce Processing Development Center,Daqing 163319,China)

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319 [2]国家杂粮工程技术研究中心,黑龙江大庆163319

出　　处：《现代食品科技》2022年第2期340-346,共7页Modern Food Science and Technology

基　　金：国家重点研发计划项目(2018YFE0206300);黑龙江省自然科学基金研究团队项目(TD2020C003);黑龙江省自然基金项目(LH2019C054);黑龙江八一农垦大学研究生创新项目(YJSCX2021-Z04)。

摘　　要：肽是生物活性小分子物质,具有来源广、安全性高以及微量高效的特点。绿豆是我国传统的药食同源性杂粮豆类,是良好的蛋白质来源,其蛋白不仅含量高,且具有多种生物学功能。绿豆肽的氨基酸组成与绿豆蛋白相似,但却具备更多样的生物活性,如抗氧化性、免疫活性、降血压作用等;还具有较强的金属螯合能力,可提升其功能活性以及金属离子在机体中的运转;添加到食品中还可赋予食品相应功能特性,且对于食品品质形成及保持具有一定作用,故绿豆肽是一种极具潜力的植源性生物活性肽。近年国内外对绿豆肽的研究也在逐渐增多,但尚未有广泛的文献综述,该研究从绿豆肽的制备、改性、功能活性及其在食品中的应用几方面对其现有研究进行概述,并指出其存在的问题及今后的研究重点。旨在为今后绿豆肽的生产、功能性产品研发及其在食品相关领域的应用提供现实的理论基础和智力支撑。Peptides are bioactive small molecules,which have the characteristics of wide sources,high safety and high efficiency in trace.Mung bean is a traditional Chinese multi-grain legume with homology of medicine and food in China.It is a good source of proteins with a high protein content and multiple biological functions.Mung bean peptide had an amino acid composition similar to that of mung bean protein,but exhibited more diverse biological activities,such as antioxidant activity,immune activity,blood pressure-lowering effect.Mung bean peptide also had a strong metal chelating ability,which can improve its functional activity and the operation of metal ions in the body.Adding mung bean peptide to food can also give corresponding functional properties and play a certain role in the formation and maintenance of food quality.Therefore,mung bean peptide is a potential plant-derived bioactive peptide.In recent years,the domestic and international research on mung bean peptide is increasing gradually,but there is no extensive literature review.In this paper,the preparation,modification,functional activity of mung bean peptides and their applications in foods are summarized,and the existing problems and future research emphases are also pointed out.The aim is to provide realistic theoretical basis and intellectual support for mung bean peptide production,research and development of functional products,and their applications in food-related fields in the future.

关 键 词：绿豆肽 制备 功能活性 应用 

分 类 号：TS201.2[轻工技术与工程—食品科学]