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中国精品科技期刊2020
李云亮,王晓静,阮思煜,等. 玉米多肽制备方法及其功能活性研究进展[J]. 食品工业科技,2022,43(2):434−441. doi: 10.13386/j.issn1002-0306.2020120251.
引用本文: 李云亮,王晓静,阮思煜,等. 玉米多肽制备方法及其功能活性研究进展[J]. 食品工业科技,2022,43(2):434−441. doi: 10.13386/j.issn1002-0306.2020120251.
LI Yunliang, WANG Xiaojing, RUAN Siyu, et al. Research Progress on Preparation and Functional Activity of Corn Polypeptides[J]. Science and Technology of Food Industry, 2022, 43(2): 434−441. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020120251.
Citation: LI Yunliang, WANG Xiaojing, RUAN Siyu, et al. Research Progress on Preparation and Functional Activity of Corn Polypeptides[J]. Science and Technology of Food Industry, 2022, 43(2): 434−441. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020120251.

玉米多肽制备方法及其功能活性研究进展

Research Progress on Preparation and Functional Activity of Corn Polypeptides

  • 摘要: 玉米蛋白粉是玉米湿磨生产淀粉中的主要副产品,其低水溶性、必需氨基酸缺陷等因素限制了其在食品工业中的应用。水解玉米蛋白粉制备玉米多肽是其高附加值利用方式之一,可以极大提高玉米蛋白粉的功能性和生物活性。本文重点介绍了玉米多肽的主要制备方法以及玉米多肽在抗氧化、抗血糖、抗高血压、醒酒护肝等方面的生物学功能,归纳总结了现有研究存在的问题及未来的发展前景,对食品企业高效利用玉米蛋白粉开发生物活性肽、提升行业经济效益具有重要意义。

     

    Abstract: Corn gluten meal is a major by-product of corn wet-milling process in the starch industry. The low water solubility and deficiency of essential amino acids of corn gluten meal limits its application in the food industry, while corn polypeptides after enzymatic hydrolysis can greatly improve its functions and biological activities, it is one of the high value-added utilization methods. This review encompasses the studies reported to date on the main preparation methods of corn polypeptides, and also describes its bioactivities including antioxidant, antiglycemia, antihypertensive, hepatoprotective, pointing out the existing problems and future development prospects. The paper is of great significance for food enterprises to utilize corn gluten meal efficiently to develop bioactive peptides and improve economic benefits of the industry.

     

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