丁楠,张俊杰,段蕊,魏家乐,刘誉,袁新建,王辉祥

• 1:江苏海洋大学海洋食品与生物工程学院
• 2:德州蓝力生物技术有限公司
• 3:江苏海洋大学海洋科学与水产学院

摘要(Abstract)：

水产品加工过程中产生的副产物(鱼鳞、鱼皮、鱼鳔等)中含有丰富的结构蛋白(胶原蛋白、弹性蛋白和丝蛋白等)。结构蛋白肽是结构蛋白通过酶水解、酸水解或其他生物转化技术降解成的小分子蛋白。鱼类副产物具有高蛋白、低脂肪的特性，其结构蛋白肽具有良好的生物相容性及抗氧化、降血压、抗衰老、抗炎、抗肿瘤等多种生物活性，且易被人体吸收。文章对结构蛋白肽的制备和纯化方法及生物活性进行了研究，并对其在调味品领域的应用潜力进行了总结，为进一步推进水产资源的高值化利用、实现鱼结构蛋白肽的规模化生产和应用提供了参考。

关键词(KeyWords)： 鱼类副产物;结构蛋白;结构蛋白肽;纯化技术;生物活性

Abstract:

Keywords:

基金项目(Foundation): 江苏省大学生创新创业训练计划项目(SY202411641638009);; 山东省科技型中小企业创新能力提升工程项目(2022TSGC2548);; 山东省企业技术创新项目(202350013032)

作者(Author): 丁楠,张俊杰,段蕊,魏家乐,刘誉,袁新建,王辉祥

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