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中国精品科技期刊2020
海参多肽的研究进展[J]. 食品工业科技, 2013, (11): 356-360. DOI: 10.13386/j.issn1002-0306.2013.11.007
引用本文: 海参多肽的研究进展[J]. 食品工业科技, 2013, (11): 356-360. DOI: 10.13386/j.issn1002-0306.2013.11.007
Research progress in sea cucumber polypeptide[J]. Science and Technology of Food Industry, 2013, (11): 356-360. DOI: 10.13386/j.issn1002-0306.2013.11.007
Citation: Research progress in sea cucumber polypeptide[J]. Science and Technology of Food Industry, 2013, (11): 356-360. DOI: 10.13386/j.issn1002-0306.2013.11.007

海参多肽的研究进展

Research progress in sea cucumber polypeptide

  • 摘要: 海参多肽是以新鲜海参为原料,经过蛋白酶酶解,分离纯化得到的具有功能特性的生物活性物质,研究发现海参多肽具有抗氧化、降血压、抗肿瘤、抗疲劳等多种功能。本文综述了不同种类的海参多肽的生物活性、制备与精制方法以及结构鉴定等方面的研究进展。 

     

    Abstract: Sea cucumber polypeptides is a biological active substance which is obtained from hydrolyzing, separating and puriying of fresh sea cucumber. It has the functions of antioxidation, antihypertension, antitumor and antifatigue etc. The biological function, refining and structure identification of sea cucumber polypeptide were reviewed in this paper.

     

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