微生物发酵法制备乳源生物活性肽研究进展  

Research Progress in Preparation of Bioactive Peptides from Milk by Microbial Fermentation

作　　者：李思怡 姜雨彤 妥彦峰[1] 吴晓萌 牟光庆[1] 姜淑娟[1] LI Siyi;JIANG Yutong;TUO Yanfeng;WU Xiaomeng;MU Guangqing;JIANG Shujuan(School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,China)

机构地区：[1]大连工业大学食品学院,辽宁大连116034

出　　处：《食品科学》2023年第21期312-321,共10页Food Science

基　　金：国家重点研发计划项目(2021YFD2100702);辽宁省教育厅高校基本科研项目资助(LJKZZ20220062)。

摘　　要：动物乳由于蛋白质和必需氨基酸含量高、产量高和稳定性好的特点,已成为生物活性肽的主要来源。生物活性肽在亲代蛋白中是加密和非活性的,因此必须释放以显示其生物活性,根据其氨基酸组成、大小、序列和理化性质的不同,可以发挥血管紧张素转化酶(angiotensin converting enzyme,ACE)抑制、抗氧化、抗菌、抗血栓或免疫调节的作用。其中微生物发酵法制备生物活性肽是一种非常有效的生物技术方法。本文对微生物发酵法制备乳源生物活性肽的研究进展进行综述,阐述不同微生物蛋白酶生产的生物活性肽的多样性,并对微生物发酵法制备生物活性肽的研究趋势进行展望,以期为今后乳源生物活性肽的开发利用提供一定的理论依据。Animal milk has become the major source of bioactive peptides due to its high contents of proteins and essential amino acids,high yield and good stability.Bioactive peptides are encrypted and inactive in the parental proteins,so they must be released to show their biological activity.Depending on their amino acid compositions,sizes,sequences,and physicochemical properties,bioactive peptides can exert angiotensin converting enzyme(ACE)inhibitory,antioxidant,antibacterial,antithrombotic,or immunomodulatory effects.Microbial fermentation is an effective method to prepare bioactive peptides.In this paper,the research progress in the preparation of milk derived bioactive peptides by microbial fermentation is reviewed,the diversity of bioactive peptides produced by different microbial proteases is clarified,and future trends for the preparation of bioactive peptides by microbial fermentation are discussed.This review is expected to provide a theoretical basis for the development and utilization of milk derived bioactive peptides in the future.

关 键 词：乳 生物活性肽 微生物发酵 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]