| 食源性肽研究进展 |
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| 引用本文： | 蔡木易.食源性肽研究进展[J].北京工商大学学报(自然科学版),2012,30(5):1-10. |
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| 作者姓名： | 蔡木易 |
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| 作者单位： | 中国食品发酵工业研究院北京市蛋白功能肽工程技术研究中心,北京,100027 |
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| 基金项目： | 国家(十二五)科技支撑计划项目 |
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| 摘 要： | 食源性肽是以食用蛋白为原料,经过酶解、分离、纯化等制成的新型蛋白水解产品.阐述了食源性肽的营养保健功能和生产方法、食源性肽类产品的评价、认可情况及质量标准的研究现状,并对含有生物活性肽的传统食品以及已商业化的食源性肽类终端食品进行了概述和总结,最后对其应用前景进行了展望.
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| 关 键 词： | 食源性肽 营养保健功能 生产方法 质量标准 终端食品 |
Progress of Research on Food-Derived Peptide |
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| CAI Mu-yi.Progress of Research on Food-Derived Peptide[J].Journal of Beijing Technology and Business University:Natural Science Edition,2012,30(5):1-10. |
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| Authors: | CAI Mu-yi |
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| Institution: | CAI Mu-yi(China National Research Institute of Food and Fermentation Industries,Functional Protein Peptide Engineering Research Center of Beijing,Beijing 100027,China) |
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| Abstract: | Food-derived peptides are new kinds of proteolytic products derived from food proteins by enzyme hydrolysis,separation,and purification.This article reviewed the present researches on nutrition and health function,production method,evaluation and recognization of the food-derived peptides,and current situation of quality standard.Also,the traditional food contained bioactive peptides and the terminal food that has been commercialized were overviewed and summarized.Finally,the application prospect of food-derived peptides was described. |
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| Keywords: | food-derived peptides nutrition and health protection function production method quality standard terminal food |
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