乔杨波,庄蕾,黄伟华,吴森

• 1:青海大学畜牧兽医科学院

摘要(Abstract)：

植物蛋白多肽是一种自植物蛋白消化而来的小分子多肽,原材料来源广泛,且产物具有抗氧化、抑菌等多重功效,在食品、医药等领域具有巨大的应用空间;同时,植物蛋白水解为多肽的过程中,会产生小肽类物质和氨基酸,可提升口感,并产生独特风味,可应用于各类调味品的调制。该研究基于近年来对于植物蛋白质多肽的相关报道,就植物源性蛋白多肽的生物功能、制备方法进行总结归纳,并对未来植物蛋白多肽的制备和应用前景进行展望,以期为植物蛋白多肽研究领域工作提供参考。

关键词(KeyWords)： 植物蛋白;蛋白多肽;生物活性;制备方法

Abstract:

Keywords:

基金项目(Foundation): 牧科院基本科研业务费自主选题项目(MKY-2019-05);; 青海省科学技术厅自然科学基金项目(2020-ZJ-947Q);; 青海省“高端创新人才千人计划”(引进拔尖人才)

作者(Author): 乔杨波,庄蕾,黄伟华,吴森

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