生物活性肽的制备、分离纯化、鉴定以及构效关系研究进展

Research Progress on Preparation,Purification,Identification and Structure-Activity Relationship of Bioactive Peptides

生物活性肽来源广泛,易消化利用,安全性高,且因具有降胆固醇、降血压、抗菌、抗氧化等众多生物活性而成为食品领域研究的热点。然而生物活性肽在食品中的应用受其结构和功能的影响显著,其结构与功能又与生物活性肽的制备、分离纯化、结构鉴定密不可分。本文分别介绍了生物活性肽的制备方法、分离纯化方法、结构鉴定方法,并阐述了各种方法的原理、优缺点以及适用对象,分析了生物活性肽的构效关系和未来发展方向,以期为筛选安全有效的多肽提供新的研究思路,并为多肽的应用提供理论依据。

Bioactive peptides become the focus of food research because of its wide source,easily digestion,absorption and use,highly safe,and many biological activities such as cholesterol reduction,blood pressure reduction,antibacterial activity,antioxidant activity and so on.However,the application of bioactive peptides in food is significantly affected by its structure and function,and its structure and function are closely related to the preparation,purification and structural identification of bioactive peptides.In this paper,the preparation,separation and purification and structure identification methods of bioactive peptides are introduced,and the principles,advantages and disadvantages of various methods as well as applicable objects are described.The structure-activity relationship and future development direction of bioactive peptides are analyzed,in order to provide new research ideas for screening safe and effective peptides,and provide theoretical basis for peptide application.