浅析玉米肽的制备及主要生理功能研究进展  

Research Progress on the Preparation and Main Physiological Functions of Corn Peptides

作　　者：陈静[1] 张易 陈志宏 CHEN Jing;ZHANG Yi;CHEN Zhihong(School of Food and Environmental Engineering,Chuzhou Polytechnic,Chuzhou 239000,China;School of Biology and Food Engineering,Chuzhou University,Chuzhou 239000,China)

机构地区：[1]滁州职业技术学院食品与环境工程学院,安徽滁州239000 [2]滁州学院生物与食品工程学院,安徽滁州239000

出　　处：《现代食品》2023年第24期88-90,共3页Modern Food

基　　金：安徽省自科重大项目“玉米黄粉酶法改性及降糖肽微胶囊产品开发研究”(KJ2021ZD0160);校级自科重点项目“玉米抗氧化肽微胶囊制备工艺优化及其质量特性研究”(YJZ-2020-02);滁州学院科研项目“酶法制备玉米活性肽的工艺研究”(2022KJ28);校级横向课题“玉米中营养成分和有毒有害物质的分析及检测方法研究”(CZZY-HX-2022-33)。

摘　　要：玉米蛋白经酶解或微生物发酵后,可制备成玉米肽,不仅能提高产品的加工特性,还能改善产品生理功能。因此,本文介绍了玉米肽制备工艺,阐述了玉米肽抗氧化、降血脂、降血糖和抗疲劳等生理功能,并分析了玉米活性肽产品应用前景,旨在为玉米肽深加工产品开发提供借鉴。After enzymatic hydrolysis or microbial fermentation,corn protein can be prepared into corn peptides,which not only improve the processing characteristics of the product but also improve its physiological function.Therefore,this article introduces the preparation process of corn peptide,elaborates on its physiological functions such as antioxidant,lipidlowering,hypoglycemic,and anti fatigue,and analyzes the application prospects of corn active peptide products,aiming to provide reference for the development of corn peptide deep processing products.

关 键 词：玉米肽 抗氧化 降血糖 抗疲劳 

分 类 号：O629.72[理学—有机化学]