乳蛋白抗氧化肽的研究进展

Research Progress of Milk Protein Antioxidant Peptides

人体内氧化产生过多的自由基会加速人的衰老,使人患病,抗氧化剂作为自由基清除剂可缓解这种症状。目前应用最广的抗氧化剂主要是如2,6-二叔丁基-4-甲基苯酚(BHT)的酚类化合物,这些化学抗氧化剂超范围使用或超量使用会对人体造成一定的毒害作用,如长期食用或一次性大量食用TBHQ,有致畸、致癌的风险。由于人们对化学抗氧化剂存在安全疑虑,天然抗氧化剂的研究成为近年来的热门课题,很多学者从乳源蛋白中发现了大量的抗氧化肽,其良好的抗氧化活性也已被证实。主要综述了乳蛋白的分类、乳源抗氧化肽的制备和分离纯化方法,为今后乳源抗氧化肽进一步研究奠定基础。

Antioxidants act as free radical scavengers to mitigate the symptoms of free radicals largely produced by oxidation in human body,which can accelerate aging and make people sick. Currently,the most widely used antioxidants are mainly phenolic compounds such as 2,6-ditert-butyl-4-methylphenol(BHT). The wide use or excessive use of these chemical antioxidants will cause certain toxic effects on human body. For example,long-term consumption or one-time consumption of TBHQ in large quantities may lead to teratogenic and carcinogenic risks. Because people have doubts about the safety of chemical antioxidants,and the study of natural antioxidants has become a hot topic in recent years. Many scholars have found a large number of antioxidant peptides from milk protein,and their good antioxidant activity has been confirmed. In this paper,the classification of milk protein,the preparation and purification of milk derived antioxidant peptides were reviewed.