摘要
生物活性肽是短氨基酸序列,从母体蛋白中释放后可发挥不同的生理作用,包括抗氧化、抗高血压、抗菌和其他生物活性。火腿在长期发酵过程中由于组织内源性酶和微生物的作用,使蛋白质降解产生许多小分子肽类物质,许多研究表明这些肽类物质具有生物活性。该文对火腿中生物活性肽的产生机制、功能特性、制备方法、分离纯化的研究进展进行综述,为生物活性肽进一步的开发与利用提供参考依据。
Bioactive peptides are short amino acid sequences,which can play different physiological roles when released from maternal proteins,including antioxidant,antihypertensive,antimicrobial and other biological activities.During the long-term fermentation of ham,many small molecule peptides are produced by the degradation of protein due to the action of endogenous enzymes and microorganisms.Many studies have shown that these peptides have biological activity.In this paper,the production mechanism,functional properties,preparation methods and separation and purification of bioactive peptides in ham were reviewed.The aim was to provide reference for the further development and utilization of bioactive peptides.
作者
邹颖玲
王桂瑛
王雪峰
程志斌
谷大海
徐志强
范江平
普岳红
廖国周
ZOU Ying-ling;WANG Gui-ying;WANG Xue-feng;CHENG Zhi-bin;GU Da-hai;XU Zhi-qiang;FAN Jiang-ping;PU Yue-hong;LIAO Guo-zhou(College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,Yunnan,China;Livestock Product Processing Engineering and Technology Research Center of Yunnan Province,Yunnan Agricultural University,Kunming 650201,Yunnan,China)
出处
《食品研究与开发》
CAS
北大核心
2020年第6期205-210,共6页
Food Research and Development
关键词
生物活性肽
功能特性
分离纯化
火腿
产生机制
bioactive peptides
functional properties
separation and purification
ham
production mechanism
