Research progress in physicochemical and bioactivities of protein and peptide from mung bean
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摘要: 绿豆是一种药食同源的粮食作物,已有上千年的食用历史。绿豆中蛋白质含量丰富,水解物氨基酸含量均衡。绿豆蛋白及多肽是绿豆中主要的生物活性物质,具有多种生物活性,引起人们的广泛关注。本文从绿豆蛋白及多肽的提取方法、理化性质、功能特性、生物活性等方面对其研究进展进行了较为系统的介绍与分析,并对绿豆蛋白及多肽研究前景进行了展望。Abstract: Mung bean has been eaten historically as herbal medicine and grain crop for thousands of years. Mung bean contains a lot of protein and balanced content of amino acid in its hydrolysate.In recent decades,protein and peptide from mung bean have attracted a great deal of attention in the biomedical field due to their variety of biological activities. In this paper,the latest research development of the extraction,physicalchemical properties and bioactivities of protein and peptide from mung bean,were reviewed on a systematic introduction and analysis,and the development prospect of protein and peptide from mung bean were also discussed.
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Keywords:
- mung bean /
- protein /
- peptide /
- amino acid /
- bioactivities
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