大豆肽的功能活性及在食品加工产业中的应用  

Functional Activity of Soybean Peptides and Their Application in Food Processing Industry

作　　者：程娟娟 程江华[2,3] 蔡永萍 万娅琼[2,3] 徐雅芫[2,3] CHENG Juan-juan;CHENG Jiang-hua;CAI Yong-ping;WAN Ya-qiong;XU Ya-yuan(School of Life Sciences,Anhui Agricultural University,Hefei 230036,China;Institute of Agricultural Products Processing,Anhui Academy of Agricultural Sciences,Hefei 230031,China;Anhui Provincial Food Microbial Fermentation and Functional Application Engineering Laboratory,Hefei 230031,China)

机构地区：[1]安徽农业大学生命科学学院,合肥230036 [2]安徽省农业科学院农产品加工研究所,合肥230031 [3]安徽省食品微生物发酵与功能应用工程实验室,合肥230031

出　　处：《中国调味品》2024年第6期200-205,共6页China Condiment

基　　金：科技部重点专项(SQ2020YFF0404523);安徽省重大科技专项(202003b06020027);安徽省农业科学院青年英才计划项目(QNYC-202122)。

摘　　要：大豆肽是大豆蛋白水解后得到的小分子化合物,分子量小,一般由3~6个氨基酸组成。大豆肽富含多种生物活性成分,具有易吸收、高营养、低成本等优点,并且具有抗癌症、抗氧化、增强免疫力等生物功能,在食品、制药、化妆品等领域具有较好的应用前景。但其存在应用限制因素,常见的限制因素如具有苦味、乳化性差、色泽不佳等,阻碍了其在生产中的大量使用。文章综述了大豆肽的功能和在食品加工中的应用情况,以期为大豆肽的综合利用提供理论依据。Soybean peptides are small molecular compounds obtained from the hydrolysis of soybean protein,with small molecular weight and generally composed of 3~6 amino acids.Soybean peptides are rich in various bioactive components,they have the advantages of easy absorption,high nutrition and low cost,and have biological functions such as anti-cancer,antioxidation and immunity enhancement,and they have good application prospects in the fields of food,pharmaceuticals,cosmetics and so on.However,they have application limitations,common limiting factors include bitterness,poor emulsibility and poor color,which hinder their widespread use in production.In this paper,the function of soybean peptides and their application in food processing are reviewed,so as to provide a theoretical basis for the comprehensive utilization of soybean peptides.

关 键 词：大豆肽 功能 食品加工 应用 

分 类 号：TS201.21[轻工技术与工程—食品科学]