宋萌佳,宇光海,潘龙,廖爱美,惠明,黄继红,侯银臣

• 1:河南工业大学生物工程学院
• 2:中原食品实验室
• 3:河南大学农学院
• 4:许昌学院食品与药学院

摘要(Abstract)：

酪蛋白是牛乳中的主要成分，经研究证明其也是生物活性肽的主要来源，功能性小肽主要在胃肠道消化或乳制品发酵过程中通过蛋白酶和肽酶的作用所释放。根据不同的序列、结构和氨基酸含量，所产生的多肽具有不同的功能，如调节免疫力、抗菌、抗氧化、降血压和改善睡眠等功能，被认为是功能性食品的潜在成分。随着对牛乳酪蛋白源生物活性肽的深入挖掘及其生理功能作用机制的阐明，酪蛋白衍生的多肽有望成为潜在功能食品添加剂及多肽类药物，在特定食品及多肽类药物的开发领域具有重要的应用前景。文章针对牛乳酪蛋白多肽挖掘、生物学功能及作用机制的国内外研究进展进行综述，以期为牛乳酪蛋白源生物活性肽的研究及应用提供参考。

关键词(KeyWords)： 牛乳;酪蛋白;生物活性肽

Abstract:

Keywords:

基金项目(Foundation): 中原学者工作站资助项目(224400510026);; 河南省中央引导地方科技发展资金(Z20221341069);; 功能糖发酵菌株创制及绿色生物制造关键技术研究与应用(231111310700)

作者(Author): 宋萌佳,宇光海,潘龙,廖爱美,惠明,黄继红,侯银臣

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