[1]刘辉,童星.大豆水解蛋白中抗氧化肽的研究进展[J].中国调味品,2021,46(1):191-195.
 Research Progress of Antioxidant Peptides Obtained From Hydrolyzed Soybean Protein[J].CHINA CONDIMENT,2021,46(1):191-195.
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大豆水解蛋白中抗氧化肽的研究进展()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
46
期数:
2021年1期
页码:
191-195
栏目:
出版日期:
2021-01-15

文章信息/Info

Title:
Research Progress of Antioxidant Peptides Obtained From Hydrolyzed Soybean Protein
作者:
刘辉童星
文献标志码:
A
摘要:
大豆蛋白是大豆的主要成份之一,不仅富含人体必须的多种氨基酸,而且水解后的大豆肽更是具有:抗氧化、抗高血压、抗胆固醇、增强人体肌肉等诸多种生物功能。因此水解大豆蛋白成为工业化产品的研究热点,抗氧化功能就是其中最主要功能之一。本文主要综述获得的抗氧化大豆肽的组成及其方法,通过分析抗氧化肽的结构和氨基酸等因素与抗氧化肽活性的关系,主要综述现有抗氧化肽的发展并表明未来抗氧化肽的发展方向。
Abstract:
Soybean protein is one of the main ingredients of soybean. It is not only rich in various amino acids that is necessary for the human body, but also the hydrolyzed soy peptides have various biological functions such as antioxidant, anti-hypertensive, anti-cholesterol, and strengthening human muscles. Therefore, hydrolyzed soybean protein has become a research issue of industrialized production, and the antioxidant function is one of the most important functions. This article mainly reviews the composition and method of the obtained antioxidant soybean peptides. By analyzing the relationship between the structure and amino acid of the antioxidant peptides and the activity of the antioxidant peptides, it mainly reviews the development of current antioxidant peptides and indicates the future perspective in this field
更新日期/Last Update: 2021-01-22