摘要
综述了从小麦麦麸、麦胚、面筋中提取的不同小麦蛋白肽的生物活性功能的研究,对现有的活性肽制备方法进行比较,特别是对各种酶水解小麦蛋白得到小分子量肽的方法比较,发现几种酶的综合使用更有利于提高小麦肽的得率。提出了目前活性肽研究存在的一些问题,并对未来发展进行了展望。
The bioactivities of wheat peptides from wheat bran,wheat germ and gluten were reviewed. The preparation methods of the active peptides were compared. Especially,small molecular weight peptides obtained through hydrolyzing wheat protein with various enzymes were compared. It was found that the compound enzymes were more favorable to improve the yield of wheat peptide. Finally,some problems and the prospect in the research of active peptides were put forward.
作者
孙含
赵晓燕
SUN Han,ZHAO Xiao -yan(Food Science and Nutrition, University of Jinan,Jinan Shandong 25002)
出处
《粮油食品科技》
2018年第2期11-16,共6页
Science and Technology of Cereals,Oils and Foods
基金
国家科技支撑计划(2015BAD29B04)
国家自然科学基金(21406133)
关键词
小麦蛋白
活性肽
功能
制备
应用
wheat
peptide
bioactivity enzymatic hydrolysis
application
