孙秀宇,杨杨,马春敏,艾连中,王玉鑫,张慧敏,林枫翔,张修军,张娜

• 1:哈尔滨商业大学食品工程学院
• 2:上海理工大学健康科学与工程学院
• 3:哈尔滨市太阳岛调味食品股份有限公司
• 4:黑龙江省克东腐乳有限公司

摘要(Abstract)：

发酵豆制品因具有多种有益于人体健康的功能性成分，并对抗氧化活性具有积极影响而备受关注。豆制品经微生物发酵产生大量的生物活性肽、游离氨基酸、异黄酮、B族维生素和矿物质等活性成分，丰富了其营养价值，使其在保健功能性膳食产业中前景广阔。文章结合近年来发酵豆制品中功能性成分的研究进展，系统地总结了豆制品在发酵过程中产生的营养物质，并归纳了发酵豆制品活性成分的抗氧化机制，为促进发酵豆制品作为健康功能性食品发展提供了新思路。

关键词(KeyWords)： 发酵豆制品;抗氧化;活性肽;异黄酮

Abstract:

Keywords:

基金项目(Foundation): 国家重点研发计划(2023YFD2100803);; 国家自然科学基金(32372387,32402015);; 黑龙江省“双一流”学科协同创新成果项目(LJGXCG202080,LJGXCG202083);; 中央引导地方科技发展专项项目(zy2022001)

作者(Author): 孙秀宇,杨杨,马春敏,艾连中,王玉鑫,张慧敏,林枫翔,张修军,张娜

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