微生物发酵技术生产水产胶原蛋白肽的研究进展  

Research progress on the production of aquatic collagen peptides by microbial fermentation technology

作　　者：高博雅 李平兰[1] GAO Boya;LI Pinglan(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《中国酿造》2023年第3期1-7,共7页China Brewing

基　　金：北京渔业创新团队项目(BAIC07-2022)。

摘　　要：微生物可以在适宜条件下,将原料经过特定代谢途径,转化为人类所需要的产物。利用微生物转化水产加工下脚料,可以将原料中杂质的去除,胶原蛋白的降解通过发酵工艺同时完成,改善风味的同时节约了成本。该文介绍了微生物发酵法生产水产胶原蛋白肽的原理、发酵条件的选择、肽的分离纯化步骤及其生理功能的研究进展,总结了目前微生物发酵技术制备胶原蛋白肽的优缺点,旨在为发酵法制备具有高生理活性的水产胶原蛋白肽及其市场化应用提供理论依据。Microorganisms can transform raw materials into products required by humans under suitable conditions through specific metabolic pathways.The use of microbial transformation of aquatic products processing waste can remove impurities in raw materials.The degrade collagen simultaneously through the fermentation process,which improves flavour and saving costs.The principles of collagen peptide production by microbial fermentation,the selection of fermentation conditions,the steps of peptide isolation and purification and the research progress on physiological functions were reviewed.The advantages and disadvantages of current microbial fermentation techniques for the preparation of collagen peptides were summarized,expecting to provide a theoretical basis for the preparation of collagen peptides with high physiological activity by fermentation and their marketable applications.

关 键 词：水产加工下脚料 胶原蛋白肽 微生物发酵法 分离纯化 生理活性 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程]