食物蛋白源生物活性肽的研究进展  

Advances on Bioactive Peptides Derived from Food Proteins

作　　者：胡子聪 于阿立 刘香云 周灵蝶 王进胜 房翠兰[2] HU Zicong;YU Ali;LIU Xiangyun;ZHOU Lingdie;WANG Jinsheng;FANG Cuilan(COFCO Eastocean Olis&Grains Industries(Zhangjiagang)Co.,Ltd.,Zhangjiagang 215634;Centre for Disease Control and Prevention of Jiulongpo,Chongqing 400039)

机构地区：[1]中粮东海粮油工业(张家港)有限公司,张家港215634 [2]重庆市九龙坡区疾病预防控制中心,重庆400039

出　　处：《食品工业》2022年第6期271-276,共6页The Food Industry

摘　　要：从食物蛋白中生产的生物活性肽具有来源广泛、功能多样、安全性高、价格低廉、特异性强等多种优点,越来越受到食品及医药领域的关注。本文对利用酶解法、高静水压辅助酶解法和发酵法等方法制备生物活性肽的研究进展进行系统阐述,并对生物活性肽的抗氧化、降血压、免疫调节等生理功能进行介绍,旨在为生物活性肽进一步的研究、开发与综合利用提供理论参考。Bioactive peptides produced from food proteins have many advantages,such as wide sources,diverse functions,high safety,low price and strong specificity,and have attracted more and more attention in the food and pharmaceuticals industries.A comprehensive overview of the preparation methods and physiological functions of bioactive peptides is given,and the production of bioactive peptides using enzymatic hydrolysis,high hydrostatic pressure-assisted enzymatic hydrolysis and fermentation methods are systematically described.The physiological functions of bioactive peptides such as antioxidant,antihypertensive and immune regulation are introduced.It aims to provide a theoretical reference for the further research,development and comprehensive utilization of bioactive peptides.

关 键 词：食物蛋白 生物活性肽 制备方法 生理作用 

分 类 号：TS201.2[轻工技术与工程—食品科学]