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食品与发酵工业  2020, Vol. 46 Issue (16): 249-256    DOI: 10.13995/j.cnki.11-1802/ts.023834
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水产品生物活性肽的研究进展
蔡燕萍1,2, 余晓婉1,2, 张庆春1,2, 何潇庭1,2, 邵天伦1,2, 韩眺1,2, 刘晔峰4, 丁玉庭1,2,3, 刘建华1,2*
1 浙江工业大学 食品科学与工程学院,浙江 杭州, 310014
2 国家远洋水产品加工技术研发分中心(杭州),浙江 杭州, 310014
3 海洋食品精深加工关键技术省部共建协同创新中心,大连工业大学,辽宁 大连,116034
4 浙江养生堂天然药物研究所有限公司,浙江 杭州,310024
Research progress of bioactive peptides in aquatic products
CAI Yanping1,2, YU Xiaowan1,2, ZHANG Qingchun1,2, HE Xiaoting1,2, SHAO Tianlun1,2, HAN Tiao1,2, LIU Yefeng4, DING Yuting1,2,3, LIU Jianhua1,2,3*
1 College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
2 National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
3 Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University,Dalian 116034, China
4 Zhejiang Yangshengtang Natural Medicine Research Institute Co., Ltd, Hangzhou 310024, China
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摘要 水产品种类繁多,所含氨基酸比例与人体氨基酸组成接近。与陆生动植物蛋白来源的生物活性肽相比,水产品生物活性肽具有自身优势,这引起了研究人员的广泛关注,成为近年来食品领域的研究热点。该文概括了水产品生物活性肽的基本概念、研究现状,制备方法及构效关系,并以鱼类、贝类、甲壳类动物为例,综合阐述了水产品抗氧化肽、降血压肽、抗菌肽等生物活性肽的研究进展。最后,对水产品生物活性肽当前发展中的共性问题进行了总结与展望,为水产品生物活性肽进一步开发利用提供参考。
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蔡燕萍
余晓婉
张庆春
何潇庭
邵天伦
韩眺
刘晔峰
丁玉庭
刘建华
关键词:  水产品  生物活性肽  功能活性  制备  研究进展    
Abstract: There are many types of aquatic products, of which the amino acids ratio is close to humans. Compared to bioactive peptides from terrestrial animal and plant proteins, bioactive peptides from aquatic products exhibit their own advantages, which have attracted widespread attention of researchers and become a research hotspot in the food industry in recent years. In this review, the basic concepts, research status, preparation methods and structure-activity relationship of aquatic bioactive peptides were summarized. Taking fish, shellfish and crustaceans as examples, the research progress of antioxidant, anti-hypertensive, and anti-microbial bioactive peptides were comprehensively described. Finally, the common problems in the current development of bioactive peptides from aquatic products were summarized and prospected, which could provide a reference for the further development and utilization of bioactive peptides from aquatic products.
Key words:  aquatic products    bioactive peptides    functional activity    preparation    progress
收稿日期:  2020-03-03      修回日期:  2020-04-15           出版日期:  2020-08-25      发布日期:  2020-09-17      期的出版日期:  2020-08-25
基金资助: 国家自然科学基金面上项目(31972104);国家重点研发计划项目子课题(2019YFD0901603)
作者简介:  硕士,工程师(刘建华教授为通讯作者,E-mail:jhliu@zjut.edu.cn)
引用本文:    
蔡燕萍,余晓婉,张庆春,等. 水产品生物活性肽的研究进展[J]. 食品与发酵工业, 2020, 46(16): 249-256.
CAI Yanping,YU Xiaowan,ZHANG Qingchun,et al. Research progress of bioactive peptides in aquatic products[J]. Food and Fermentation Industries, 2020, 46(16): 249-256.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.023834  或          http://sf1970.cnif.cn/CN/Y2020/V46/I16/249
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