乳清蛋白源抗氧化肽的酶法制备及评价方法的研究进展

Research progress on enzymatic preparation and evaluation methodology of whey protein derived antioxidant peptides

氧化应激可引起细胞损伤和多种慢性疾病,饮食中的抗氧化剂可以帮助人体清除自由基。人工合成的抗氧化剂虽然具有很强的活性,但在机体内存在潜在的风险,因此,人们把目光转向了天然的抗氧化剂。近年来乳清中的乳清蛋白因其衍生肽具有较强的抗氧化活性而备受关注。该文综述了乳清蛋白源抗氧化肽的酶法制备及抗氧化的作用机理,归纳并对比了其抗氧化活性评价方法,指出了目前乳清蛋白源抗氧化肽在动物机体内的活性评价及作用机理方面的研究仍存在不够深入的问题,以期为进一步综合利用乳清蛋白产品提供思路。

The mechanism of the antioxidant peptides in vivo has not been fully elucidated. There are different evaluation methodologies without unified standard for antioxidant activity, which makes the conclusions lack comparability. In order to provide references for comprehensive utilization of whey protein, recent achievements on the enzymatic preparation of whey protein-derived antioxidant peptides as well as related evaluation methodology were reviewed. Effect of different enzymatic preparation conditions on antioxidant peptides, functional mechanism of antioxidant peptides, and comparison of different evaluation methodologies for antioxidant activity were also reviewed.