卵清蛋白肽的制备及生物活性研究进展

Preparation and Bioactivity Research Progress of Egg White Peptides

鸡蛋作为人体补充蛋白质的主要来源之一,在市场中占有较大份额,但蛋类深加工产品的研发及市场拓展尚不十分充分。采用蛋白酶水解食物蛋白制备的小分子肽易吸收,并对人体健康发挥积极作用。近年来,卵清蛋白酶解制备的卵清肽被广泛研究,其生物功能得到逐步揭示,包括抗氧化、降压、抗菌、免疫调节、抗炎、降糖等。卵清肽的深入研究有利于充分利用禽蛋资源,提高其附加值,且卵清肽有望应用于食品、化妆品及医药用品等领域,具有较好的经济效益和社会效益。本文对卵清蛋白肽的制备工艺与生物活性进行概述,旨在为其进一步开发与应用提供有益参考。

Eggs,as one of the major sources of dietary protein for humans,hold a significant market share.However,the research and market expansion of deep-processed egg products are still insufficient.Oligopeptides prepared from food proteins by enzymatic hydrolysis are easily absorbed and have promoting effects on human health.In recent years,egg white peptides have been extensively studied,and their biological functions have been gradually revealed,including antioxidant,antihypertensive,antimicrobial,immune-regulating,anti-inflammatory,and hypoglycemic activities.The research of egg white peptides is useful for utilizing poultry egg resources and enhancing their value-added benefits.Egg white peptides are expected to be applied in fields such as food,cosmetics,and medicine,providing significant economic and societal benefits.This article provides an overview of the preparation process and bioactivity of egg white peptides,aiming to offer valuable references for their further development and application.