食品中短肽的营养价值及功能解析  

Nutritional Value and Functional Analysis of Short Peptides in Food

作　　者：朱晓凤 ZHU Xiaofeng(Shanghai Richen Nutritional Technology Co.,Ltd.,Shanghai 200331,China)

机构地区：[1]上海励成营养科技有限公司,上海200331

出　　处：《现代食品》2024年第14期136-138,共3页Modern Food

摘　　要：短肽作为蛋白质的水解产物,具有独特的理化性质和生物活性,能够被生物体高效吸收利用。本文探讨了短肽的营养价值及功能,分析了其在食品中的应用现状与前景,旨在为食品科学领域的研究人员、食品开发人员以及广大消费者提供有益的参考和启示。As the hydrolysate of protein,short peptides have unique physical and chemical properties and biological activities,and can be efficiently absorbed and utilized by organisms.In this paper,the nutritional value and function of short peptides were discussed,and their application status and prospect in food were analyzed.This paper aims to provide useful reference and enlightenment for researchers,food developers and consumers in the field of food science.

关 键 词：短肽 营养价值 生理功能 食品应用 功能性食品 

分 类 号：TS201.4[轻工技术与工程—食品科学]