食源性钙结合多肽的研究进展

孙殿钦; 吕晨艳

doi:10.13386/j.issn1002-0306.2016.24.067

食源性钙结合多肽的研究进展

首都医科大学公共卫生学院

基金项目:

首都医科大学优秀青年教师国内交流项目；

详细信息

作者简介:
孙殿钦(1996-),男,大学本科,研究方向:食品营养,E-mail:mr_sped@126.com。;

吕晨艳(1988-),女,博士,讲师,研究方向:食品营养,E-mail:lvchenyan1010@163.com。;

中图分类号: TS218
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出版历程
- 收稿日期: 2016-07-07

Research progress of calcium-binding peptides from foodstuffs

School of Public Health,Capital Medical University

摘要

摘要: 钙是维持人体生命活动所必需的常量元素。然而,我国居民膳食中钙的摄入量仅为推荐摄入量的一半,传统补钙制剂存在生物利用率低等缺点,因此开发安全高效的补钙制剂势在必行。食源性钙结合多肽因其天然性更为安全可靠,越来越成为研究的热点。本文对常见的食源性钙结合多肽及其分离纯化、鉴定方法进行综述,以寻找食源性钙结合多肽的新路径,以期为食源性钙结合多肽的制备和开发提供参考。
- 钙 /
- 营养制剂 /
- 分离纯化 /
- 多肽 /
- 食源性
Abstract: Calcium is an essential element of the human body,and plays a significant role in health. However,the dietary intake of calcium in China is only half of the recommended intakes. Considering the low bioavailability of traditional calcium supplements,developing the safe and efficient calcium supplements is imperative. Calcium-binding peptides from foodstuffs are safer and more reliable,which have caused the extensive concern of researchers.In this review,several typical calcium- binding peptides from foodstuffs,and methods of purification,identification and structural analysis had been summarized,which would provide reference for the application of calcium- binding peptides in functional food.
- calcium /
- supplement /
- isolation and purification /
- peptide /
- from foodstuffs

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