食物源蛋白高f值寡肽的制备及应用研究进展.pdf

※专题论述 食品科学 2014, Vol.35, No.15 289 F 食物源蛋白高 值寡肽的制备及应用研究进展 1 2 2 2, * 韦荣编 ，黄 程 ，罗红宇 ，宋 茹 （1.浙江海洋学院海洋科学与技术学院，浙江 舟山 316022 ；2.浙江海洋学院食品与医药学院，浙江 舟山 316022 ） 摘  要： F 寡肽一般由3～9 个氨基酸残基组成，高 值寡肽是指寡肽混合物中支链氨基酸（亮氨酸、异亮氨酸和缬氨 F F 酸）与芳香族氨基酸（苯丙氨酸、色氨酸和酪氨酸）的物质的量比值（ 值）大于20 的肽，研究表明高 值寡肽具 F 有多种生理活性。本文综述了食物源蛋白高 值寡肽制备原料选择、主要制备工艺及其生理活性研究进展，并对其 未来研究趋势进行展望。 F 关键词：食物源蛋白；高 值；寡肽；酶解；生理活性 Progress in Preparation and Application of High Fischer Ratio Oligopeptides Derived from Food Protein Source 1 2 2 2, * WEI Rong-bian , HUANG Cheng , LUO Hong-yu , SONG Ru (1. College of Marine Science and Technology, Zhejiang Ocean University, Zhoushan 316022, China; 2. College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China) Abstract: Oligopeptide is usually composed of 3 to 9 amino acids. High Fischer ratio oligopeptide is one kind of peptide mixture with a molar ratio of branched-chain amino acids (Leu, Ile and Val) to aromatic amino acids (Phe, Trp and Tyr) higher than 20. High Fischer ratio oligopeptides have been reported to have multi-physiological functions. This paper reviews recent advances in raw material selection, preparation and physiological functions of high Fischer ratio oligopeptides derived from food protein source. Meanwhile, potential future research directions are discussed. Key words: food protein source; high Fischer ratio; oligopeptides; enzymatic hydrolysis; physiological activities 中图分类号：TS202.