豌豆肽的酶解法制备及生物活性研究进展

Research Progress on Enzymatic Preparation and Biological Activity of Pea Peptides

摘要:

随着人们对功能性食品和营养保健品的需求不断增加,植物来源的生物活性肽成为营养领域新兴的热点研究对象。植物源活性肽可作为蛋白质补充剂或食物成分对人体健康发挥重要作用。豌豆富含优质蛋白质,其营养价值高,是生物活性肽的良好来源。通过酶解法制备的豌豆生物活性肽具有抗氧化性、抗炎、降血压等多种生理活性,在食品和保健品等领域发展前景良好。该综述结合近年来豌豆肽的研究进展,总结了基于酶解技术的豌豆生物活性肽制备方法,并系统归类和分析了豌豆肽的降血糖、抗氧化、免疫调节、降血压、抗炎和抗菌等生物活性及作用机制,以期为豌豆肽更深层次的研究提供思路,为未来豌豆肽的生产及其在功能性食品领域中的开发应用提供理论基础和支撑。

Abstract:

With the increasing demand of functional foods and nutritional supplements, the plant-derived bioactive peptides have become an emerging hot research topic in the field of nutrition. Plant-derived bioactive peptides play an important role in human health as protein supplements or food ingredients. Peas are rich in high-quality protein and have high nutritional value, making them a good source of bioactive peptides. The pea peptides prepared by enzymatic hydrolysis have various physiological activities such as antioxidant, anti-inflammatory, and antihypertensive activities. Pea peptides have a promising development prospect in the fields of food and health products. In this paper, the preparation methods for pea peptides based on enzymatic hydrolysis technology were summarized, the biological activity and mechanisms of pea peptides including hypoglycemic, antioxidant, immunomodulatory, antihypertensive, anti-inflammatory, and antibacterial activities were systematically classified and analyzed, aiming to provide a new ideas for deeper research on pea peptides, and a theoretical basis and support for the future production of pea peptides and their development in the field of functional foods.