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干酪源生物活性肽的构效关系研究进展

  • 杨保军 ,
  • 梁琪
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  • 1(甘肃农业大学 食品科学与工程学院,甘肃 兰州,730070)
    2(甘肃省功能乳品工程实验室(甘肃农业大学),甘肃 兰州,730070)
硕士研究生(梁琪教授为通讯作者,E-mail:Liangqi@gsau.edu.cn)

收稿日期: 2020-12-07

  修回日期: 2021-01-19

  网络出版日期: 2021-09-10

基金资助

国家自然科学基金项目(31660468)

Advances on the structure-activity relationship of bioactive peptides in cheese

  • YANG Baojun ,
  • LIANG Qi
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  • 1(College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China)
    2(Functional Dairy Product Engineering Laboratory of Gansu province, Gansu Agricultural University, Lanzhou 730070, China)

Received date: 2020-12-07

  Revised date: 2021-01-19

  Online published: 2021-09-10

摘要

干酪属于营养价值极高的发酵乳制品,其蛋白质含量接近原乳的10倍。在干酪发酵成熟过程中蛋白质受到凝乳酶、微生物蛋白酶和肽酶等的作用而降解,产生多种对人体代谢和生理活动具有积极影响的生物活性肽。该文综述了干酪成熟过程中多肽的产生途径,对肽的分子质量、肽链长短、氨基酸序列及组成和疏水性等结构因素与肽段血管紧张素转换酶抑制活性、抗氧化活性、抗菌活性构效关系的研究作系统阐述,并对生物信息学技术和方法在肽领域的应用进行总结。深入研究干酪源活性肽功能活性与结构特征之间的构效关系,用生物信息学软件揭示和阐述不同结构肽段的生物活性功能,为干酪源生物活性肽的开发和应用提供理论参考。

本文引用格式

杨保军 , 梁琪 . 干酪源生物活性肽的构效关系研究进展[J]. 食品与发酵工业, 2021 , 47(16) : 288 -293 . DOI: 10.13995/j.cnki.11-1802/ts.026396

Abstract

Cheese is a fermented dairy product with extremely high nutritional value, and its protein content is 10 times of the raw milk. During the process of cheese fermentation and maturation, the protein is degraded by chymosin, microbial protease, peptidase etc, producing a variety of bioactive peptides with positive effect on human metabolism and physiological activities. This article reviews the production pathways of peptides during cheese maturation, systematically elaborates the structure-activity relationship between peptide structural factors (such as peptide molecular weight, peptide chain length, amino acid sequence and composition, hydrophobicity, etc.) and bioactivities, including peptide angiotensin converting enzyme inhibitory activity, antioxidant activity, and antibacterial activity. Furthermore, this paper summarizes the application of bioinformatics technology and methods in the field of peptides. In order to provide theoretical reference for the development and application of cheese derived bioactive peptides, the structure-activity relationship between functional activity and structural characteristics is further studied, and the bioactive functions of different structural peptides are revealed and elaborated using bioinformatics software.

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