摘要
作为乳制品中重要的功能性蛋白资源,乳蛋白凭借其卓越的营养价值与多维度生物活性成为研究热点。近年研究在乳蛋白肽制备技术及功能解析方面取得突破性进展,通过定向酶解、可控发酵等生物加工手段可精准释放具有特定功能的活性肽段。此类活性成分在抗氧化防御、病原菌抑制、免疫稳态调节及血压调控等方面展现出显著的健康效应。本文系统综述乳蛋白肽的制备技术,涵盖酶解法、微生物发酵法、化学合成法及计算机模拟预测技术,并对比分析各类工艺的效能特征。进一步解析乳蛋白肽的生物活性作用机制及其生物利用度,并评估其在功能性食品与医药制剂领域的应用潜力。通过整合现有研究成果,为优化生产工艺、拓展应用场景提供科学依据,有助于推动乳蛋白肽的产业化发展。
As an important functional protein resource in dairy products,milk protein has become a research hotspot due to its excellent nutritional value and multiple biological activities.Recent studies have made breakthrough progress in the preparation and functional analysis of milk protein-derived peptides.There are various bio-processing methods to precisely release bioactive peptides with specific functions from milk protein,such as directed enzymatic hydrolysis and controlled fermentation.These active components demonstrate significant health benefits in antioxidant defense,pathogen inhibition,immune homeostasis regulation,and blood pressure control.This paper systematically reviews the technologies for the preparation of milk protein-derived peptides,including enzymatic hydrolysis,microbial fermentation,chemical synthesis and computer simulation and prediction techniques,and conducts a comparative analysis the effectiveness and characteristics of these technologies.Furthermore,it elucidates the mechanisms by which milk protein-derived peptides exert their biological activities and their bioavailability,and evaluates their potential for application in functional foods and pharmaceutical formulations.By integrating existing research findings,this review provides a scientific basis for optimizing the production process of milk proteinderived peptides and expanding their application scenarios,thereby promoting their industrial development.
作者
薄志航
韦家周
苏权
李春梅
刘丽波
张国芳
李春
陈志成
BO Zhihang;WEI Jiazhou;SU Quan;LI Chunmei;LIU Libo;ZHANG Guofang;LI Chun;CHEN Zhicheng(Key Laboratory of Dairy Science,Ministry of Education,College of Food Science,Northeast Agricultural University,Harbin 150030,China;Guangxi Agricultural Reclamation Xijiang Dairy Co.Ltd.,Guigang 537104,China;Guangxi Vocational&Technical College,Nanning 530226,China;Heilongjiang Green Food Science Research Institute,Harbin 150028,China)
出处
《乳业科学与技术》
2025年第4期45-53,共9页
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
基金
中央引导地方科技发展专项资金(区域创新体系建设类)项目(贵科中引专项2023-3)
外国专家重点支撑项目(东北专项)(D20240070)。
关键词
乳蛋白
乳蛋白肽
制备技术
酶解
生物活性
产业化应用
milk protein
milk protein-derived peptides
preparation technology
enzymatic hydrolysis
biological activity
industrial application
作者简介
第一作者:薄志航(2001-)(ORCID:0009-0000-4021-3076),男,硕士研究生,研究方向为食品科学。E-mail:bozhihang2024@163.com;通信作者:李春(1977-)(ORCID:0000-0003-1603-7222),男,教授,博士,研究方向为功能性乳基料和乳品微生物。E-mail:spxylch@126.com;通信作者:陈志成(1974-)(ORCID:0000-0002-6077-1988),男,高级工程师,硕士,研究方向为乳品工程。E-mail:1132786719@qq.com。
