食源性抗氧化肽分离纯化方法研究进展

Research progress on separation and purification of antioxidative peptides derived from food

食源性抗氧化肽是以食用蛋白质为原料经过酶解制备的具有抗氧化活性的肽。近几年来,食源性抗氧化肽因为具有分子质量小、结构简单、易于人体吸收、抗氧化活性高、在不同环境条件下稳定性强等特点,逐渐成为一种安全有效的抗氧化剂。分离纯化是获得较纯的食源性抗氧化肽的重要的一步,本文综述了几种抗氧化肽的分离纯化的方法,分别介绍了大孔树脂法,膜分离技术,色谱法,毛细管电泳法,质谱法,阐述了其在提高食源性抗氧化肽纯度方面的优缺点。未来,食源性抗氧化肽的分离纯化将是食品科学领域发展的重要研究方向。

Food-derived antioxidant peptides are peptides with antioxidant activity prepared by enzymatic hydrolysis of edible protein. In the recent years, food-derived antioxidant peptides have become a healthy and safe antioxidant due to their small molecular weight, simple structure, low cost, strong activity, easy absorption, and strong stability in different environmental conditions. Separation and purification are an important step to obtain relatively pure food-derived anti-oxidant peptides. This paper reviewed the separation and purification methods of several antioxidant peptides, summarized the macroporous resin method, membrane separation technique, chromatography, capillary electrophoresis, mass spectrometry, and described the advantages and disadvantages of each in improving the purity of food-borne antioxidant peptides. In the future, the separation and purification of food-derived antioxidant peptides will be an important research direction in the field of food science.