###
食品研究与开发:2022,43(11):10-17
本文二维码信息
码上扫一扫!
酶解豆类蛋白制备活性肽研究进展
(1.中国农业大学 食品科学与营养工程学院中国轻工业食品生物工程重点实验室,北京 100083;2.中国农业大学 工学院,北京 100083)
Enzymatic Preparation of Legume Proteins-derived Bioactive Peptides
(1.Key Laboratory of Food Bioengineering(China National Light Industry),College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China;2.College of Engineering,China Agricultural University,Beijing 100083,China)
摘要
图/表
参考文献
相似文献
本文已被:浏览 1580次   下载 363
投稿时间:2022-02-10    
中文摘要: 豆类蛋白源活性肽具有抗氧化、血管紧张素转化酶(angiotensin I-converting enzyme,ACE)抑制、二肽基肽酶-IV(dipeptidyl peptidase-IV,DPP-IV)抑制和抗炎等活性,在防治高血压和糖尿病等慢性疾病中起积极作用,对维护人体健康具有重要意义。该文就目前国内外豆类蛋白源活性肽的酶法制备及其活性予以综述,并对其发展趋势进行展望,旨在为健康功能性食品的研究与开发提供参考。
Abstract:Legume proteins-derived bioactive peptides have antioxidant,angiotensin I-converting enzyme(ACE)inhibitory,dipeptidyl peptidase-IV(DPP-IV)inhibitory,and anti-inflammatory activities,and play an important role in preventing hypertension and diabetes,thus maintaining human health.This paper mainly discussed enzymatic preparation and activities of the legume proteins-derived bioactive peptides and forecasted the further development to provide references for the research of functional food products.
文章编号:202211002     中图分类号:    文献标志码:
基金项目:国家重点研发计划(2017YFD0400200)
引用文本:


用微信扫一扫

用微信扫一扫