生物活性肽功能及其在酿酒中的研究进展

Functions of Bioactive Peptides and Their Relationship with Liquor-Making

生物活性肽类物质具有抗菌、抗氧化、抗肿瘤活性等功能,同时还具有吸收能耗低、吸收快、吸收率高、载体不易饱和等多种优点[1],生物活性多肽的开发利用具有广阔的前景。本文介绍了生物活性肽的来源、功能,针对肽类物质对于酿酒的影响及重要性进行了探讨,并对不同酒类酿造过程中产生的肽类物质进行了梳理。最后对酿酒过程中肽类物质的研究进行了总结和展望,以充分挖掘酿酒中的生物活性肽类物质,为酿酒的健康发展,提高酿酒副产物的利用价值,提升酿酒的品质提供理论支撑和研究思路。

Bioactive peptides have the functions of antibiosis,antioxidation,antitumor,etc.,and have the advantages of low absorption energy,fast absorption,high absorption rate,etc.,and the carrier is not easy to saturate.Therefore,bioactive peptides have exciting application prospects.This paper introduces the sources and functions of bioactive peptides,discusses the effect and importance of peptides on the liquor-making processes,and summarizes the peptides generated during the making processes of different alcoholic drinks.Finally,the researches on the peptides and the liquor-making processes are reviewed,and the research directions are prospected.Further and more extensive researches on the relationship of bioactive peptides and the liquor-making processes are needed,so as to provide theoretical support for the utilization of liquor-making by-products,and to improve the quality of alcoholic drink products.