摘要
米糠蛋白是一种廉价易得的植物蛋白,其具有高营养、低过敏性的特点。主要介绍米糠中蛋白肽的提取方法及其生物活性研究进展,旨在为米糠的进一步开发利用提供参考。相关研究表明,米糠蛋白肽提取方法主要有理化学法、酶法及生物发酵法,提取的蛋白肽具有抗氧化、调节免疫、低致敏等多种生物活性,其在功能性食品开发利用上拥有广泛的应用潜力与市场前景。
Rice bran protein is a cheap plant protein, which can be easily obtained, and has the characteristics of high nutrition and hypoallergenic. In this paper, the extraction methods and biological activities of protein peptides from rice bran are introduced in order to provide reference for the further development and utilization of rice bran. Studies have shown that the main extraction methods of rice bran protein peptide are rational chemical enzymatic method and biological fermentation method. The protein peptide extracted from rice bran has a variety of biological activities such as antioxidant, regulation of immunodeficiency and sensitization, which has a wide application potential and market prospect in the development and utilization of functional foods.
作者
肖勇生
包珍
张良
黄安全
王训斌
XIAO Yongsheng;BAO Zhen;ZHANG Liang;HUANG Anquan;WANG Xunbin(Jiangxi Provincial Research Institute of Food and Fermentation,Yichun 336000;Yichun Research Center of Rice Noodles Products,Yichun 336000)
出处
《食品工业》
CAS
2022年第2期243-246,共4页
The Food Industry
基金
宜春市“5511”工程项目重点研发计划。
关键词
米糠
蛋白肽
制备方法
生理活性
rice bran
peptide
preparation method
functional characteristics
