鹰嘴豆肽的氨基酸组成及其生物活性研究进展  

Research progress on the amino acid composition and biological activity of chickpea peptides

作　　者：康连虎 孙勤 李娜 KANG Lianhu;SUN Qin;LI Na(Anhui Vocational College of Grain Engineering,Hefei 230011,China)

机构地区：[1]安徽粮食工程职业学院,安徽合肥230011

出　　处：《安徽农学通报》2025年第5期97-101,共5页Anhui Agricultural Science Bulletin

基　　金：安徽省职业与成人教育学会教育教学研究规划课题(AZCJ2023033);安徽省自然科学研究项目(2023AH053272);安徽省高等学校省级质量工程项目(2022tsgsp021,2023kcsz132);安徽粮食工程职业学院院级质量工程课题(Ahly2023001)。

摘　　要：本文综述了鹰嘴豆肽的制备方法、氨基酸组成及其生物活性的研究进展。其制备方法包括酶解法(单酶解法、双酶解法和复合酶解法)和微生物发酵法等。鹰嘴豆肽中含有多种人体必需氨基酸,以丙氨酸(Ala)、缬氨酸(Val)和亮氨酸(Leu)等疏水性氨基酸含量较高。生物活性方面,其具有抗氧化、降血压、降胆固醇、抗肿瘤和抗菌等活性。随着鹰嘴豆肽研究的深入,其在食品工业中的应用越来越广泛。本文为鹰嘴豆肽的进一步研究和应用提供参考。The research progress on the preparation methods,amino acid composition,and biological activity were reviewed of chickpea peptides.The preparation methods included enzymatic hydrolysis(single enzyme hydrolysis,double enzyme hydrolysis,and compound enzyme hydrolysis),and microbial fermentation.Chickpea peptides contained various essential amino acids for the human body,with high levels of hydrophobic amino acids such as alanine(Ala),valine(Val),and leucine(Leu).In terms of biological activity,it had antioxidant,hypotensive,cholesterol lowering,anti-tumor,and antibacterial activities.With further research on chickpea peptides,their application in the food industry was becoming increasingly widespread.This article provides a reference for further research and application of chickpea peptides.

关 键 词：鹰嘴豆肽 酶解 氨基酸 生物活性 抗氧化 

分 类 号：Q517[生物学—生物化学]