食品与发酵工业 >

2019 , Vol. 45 >Issue 20: 275 - 280

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.021392

综述与专题评论

小米蛋白肽制备、分离纯化及生物活性研究进展

  • 姬中伟 ,
  • 毛健 ,
  • 刘双平
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  • 1(江南大学,粮食发酵工艺与技术国家工程实验室,江苏 无锡,214122);
    2(江南大学 食品学院,江苏 无锡,214122);
    3(江苏省产业技术研究院,食品生物技术研究所(如皋江大食品生物技术研究所有限公司),江苏 南通,226500)
博士,实验师(毛健教授为通讯作者,E-mail: maojian@jiangnan.edu.cn)

收稿日期: 2019-06-18

  网络出版日期: 2019-12-20

基金资助

十三五国家重点研发计划(2018YFD0400401);江苏省基础研究计划(自然科学基金)-面上项目(BK20171405)

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Preparation, purification and bioactivities of millet protein peptides: A review

  • JI Zhongwei ,
  • MAO Jian ,
  • LIU Shuangping
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  • 1(National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China);
    2(School of Food Science and Technology, Jiangnan University, Wuxi 214122, China);
    3(Institute of Food Biotechnology (Rugao Jiangda Food Biotechnology Research Institute Co., Ltd.),Jiangsu Industrial Technology Research Institute, Nantong 226500, China)

Received date: 2019-06-18

  Online published: 2019-12-20

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摘要

该文综述了国内外有关小米蛋白肽的制备、分离纯化、结构鉴定及生物活性评价等研究进展,国内外相关研究表明,小米蛋白经酶解或生物发酵制备的活性肽,具有抗氧化、抑菌、调节免疫、降血压等多种生理功效,在功能食品等领域具有较好的应用前景。同时,该文指出了目前有关小米蛋白肽的研究存在以下不足:微生物发酵法制备小米活性肽研究不够深入,如利用多菌种共同发酵制备小米活性肽等方面有待开展;小米活性肽在动物机体内的活性评价及作用机理研究不足;小米活性肽的稳定性以及风味特征等需要进一步明确。

关键词： 小米蛋白; 肽; 制备; 分离纯化; 生物活性

本文引用格式

姬中伟 , 毛健 , 刘双平 . 小米蛋白肽制备、分离纯化及生物活性研究进展[J]. 食品与发酵工业, 2019 , 45(20) : 275 -280 . DOI: 10.13995/j.cnki.11-1802/ts.021392

Abstract

Millet is one of traditional grains in North and Northwest China, which contains abundant nutrients, especially proteins. As millet proteins consist over 42% essential amino acids, it is an excellent source for plant protein. Current researches on preparation, purification, identification and biological activity of millet protein peptides were summarized. Various bioactivities has been found for millet protein peptides obtained via enzymatic hydrolysis or microbial fermentation, such as antioxidant, antimicrobial, immunomodulatory and antihypertensive effects etc., which consequently had application prospects in functional foods and other areas. Further researchers are still needed, such as preparation of peptides by multi-strains fermentation. Moreover, animal studies and underlying mechanisms of the bioactive peptides, as well as peptide stability and its flavor characteristics also need further investigation.

Key words： millet protein; peptide; preparation; separation and purification; biological activity

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