大豆肽不溶性聚集体形成机制及应用研究进展

Formation Mechanismand Research Status of Insoluble Soybean Peptide Aggregates

大豆肽是一种具有多种功能特性的酶解产物,因其具有抗氧化、降血压等特性在食品领域中应用广泛。蛋白质酶解过程中产生的不溶性聚集体含有人体必需的多种氨基酸,是一种优质的蛋白质资源。但其产生会降低蛋白质水解效率,丢弃则造成资源浪费和环境污染。目前这种不溶性聚集体的成因及有效利用引起了学界的广泛关注。文章综述了大豆肽不溶性聚集体的形成机制、影响因素、功能特性及在食品领域中的应用,为肽不溶性聚集体的深入研究及在食品领域中的应用拓展提供了理论基础。

Soybean peptide was a kind of enzymatic hydrolysis product with a variety of functional properties,which was widely used in the food field because of its antioxidant and blood pressure-lowering properties.The insoluble aggregate produced during protein digestion contained various essential amino acids,which was a high-quality protein resource.However,their production could reduce the efficiency of protein hydrolysis,while disposal could cause resource waste and environmental pollution.At present,the causes and effective utilization of this insoluble aggregate had attracted widespread attention in the academic community.In this paper,the formation mechanism,influencing factors,functional characteristics,and application of soybean peptide insoluble aggregates were reviewed,which provided a theoretical basis for further research and expansion of peptide insoluble aggregates in the food industry.