大米蛋白肽的制备、脱苦及生物活性研究进展

Research Progress on the Preparation, Debitterness and Biological Activity of Rice Protein Peptides

摘要: 大米蛋白肽因具有高营养价值、高消化率、低过敏性和多种生理调节作用，而受到国内外研究学者的普遍关注。本文结合近年来大米蛋白肽的研究进展，综述了大米蛋白肽的制备方法、分离纯化技术和苦味改善策略等相关研究结果，总结了大米蛋白肽的抗氧化、降血压、免疫调节和降血糖等生物活性，介绍了其在食品领域的应用前景，并对未来的研究方向进行了展望，旨在为大米蛋白肽的开发和实际生产运用提供理论依据。

Abstract: Rice protein peptide has been widely concerned by researchers at home and abroad, because of its high nutritional value, high digestibility, hypoallergenicity and various physiological regulation functions. Based on the research progress of rice protein peptides in recent years, this paper reviews the preparation methods, separation and purification techniques and bitter taste improvement strategies of rice protein peptides, and summarizes the biological activities of rice protein peptides such as antioxidant, blood pressure lowering, immunomodulatory and hypoglycemic activities, introduces its application prospect in the field of food, and prospects the future research direction. The aim is to provide theoretical basis for the development and practical production of rice protein peptide.