摘要
豌豆蛋白是一种来源广泛的植物蛋白,由豌豆蛋白制得的豌豆肽可有效改善原料蛋白的理化性质,同时还具有特殊的生理活性。对豌豆蛋白和豌豆肽的制备进行综述,分析豌豆蛋白理化性质及豌豆肽的生物活性,为豌豆蛋白和豌豆肽的综合开发和利用提供参考。
Pea protein was an important plant protein resource in the world.The pea peptide prepared from pea protein could effectively impart special physiological activity to the product.The extraction of pea protein and the preparation of pea antioxidant peptide were reviewed.The physicochemical properties of pea protein and the biological activity of pea antioxidant peptide were analyzed,to provide a reference for the comprehensive development and utilization of pea protein.
作者
徐忠
王友健
陈晓明
赵丹
高阳
冯昕宁
XU Zhong;WANG Youjian;CHEN Xiaoming;ZHAO Dan;GAO Yang;FENG Xinning(School of Food Engineering,Harbin University of Commerce,Harbin 150076)
出处
《食品工业》
CAS
北大核心
2020年第6期258-262,共5页
The Food Industry
关键词
豌豆蛋白
抗氧化肽
生物活性
pea protein
antioxidant peptide
biological activity
