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食品与发酵工业  2021, Vol. 47 Issue (2): 298-304    DOI: 10.13995/j.cnki.11-1802/ts.024999
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抗氧化肽的研究现状
张强*, 李伟华
(安徽科技学院 生命与健康科学学院,安徽 凤阳,233100)
Research progress of antioxidant peptides
ZHANG Qiang*, LI Weihua
(College of Life and Health Sciences,Anhui Science and Technology University,Fengyang 233100,China)
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摘要 抗氧化肽在食品、保健品、医药以及化妆品等领域展现出巨大的应用潜力。该文综述了抗氧化肽的制备、分离纯化、结构鉴定、分子修饰、抗氧化活性评价及作用机理,分析总结了生物信息学工具在抗氧化肽研究中的应用,指出了抗氧化肽研究与开发中存在的问题,展望了抗氧化肽的发展前景,旨在为其深度开发利用提供参考。
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张强
李伟华
关键词:  抗氧化肽  制备  纯化与鉴定  活性评价  生物信息学工具    
Abstract: Antioxidant peptides show great potential in the fields of food,health products,medicine and cosmetics.In this paper,the preparation,purification,structure identification,molecular modification,antioxidant activity evaluation and mechanism of antioxidant peptides were reviewed,the applications of in silico tools in the research of antioxidant peptides were analyzed and summarized.The problems existing in the research and development of antioxidant peptides were pointed out,and the development prospect of antioxidant peptides was outlooked,aiming to provide a reference for their further development and utilization.
Key words:  antioxidant peptide    preparation    purification and identification    activity evaluation    in silico tools
收稿日期:  2020-07-13      修回日期:  2020-09-01           出版日期:  2021-01-25      发布日期:  2021-02-07      期的出版日期:  2021-01-25
基金资助: 安徽省高等学校省级自然科学研究重点项目(KJ2017A515);国家级大学生创新创业训练计划项目(202010879008)
作者简介:  博士,教授(本文通讯作者,E-mail:zhangq@ahstu.edu.cn)
引用本文:    
张强,李伟华. 抗氧化肽的研究现状[J]. 食品与发酵工业, 2021, 47(2): 298-304.
ZHANG Qiang,LI Weihua. Research progress of antioxidant peptides[J]. Food and Fermentation Industries, 2021, 47(2): 298-304.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.024999  或          http://sf1970.cnif.cn/CN/Y2021/V47/I2/298
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