【摘要】 在动物加工过程中会产生大量的副产品和废弃物，这些产品中富含生物活性蛋白质，可以通过化学处理或酶水解等方式转化为具有特殊生理功能的胶原蛋白肽。胶原蛋白具有一定的营养价值，但由于其分子质量较大，难以被人体消化吸收。而胶原蛋白肽分子质量较小，更容易被人体消化吸收，并且发现动物源副产物胶原蛋白肽具有许多特殊的生理功能，因此将胶原蛋白肽作为新型食品原材料成为近些年来的研究热点之一。本文综述动物源副产物胶原蛋白肽制备方式的优缺点，及胶原蛋白肽在人体中的消化吸收，同时介绍胶原蛋白肽在食品加工中的应用，为将来开发胶原蛋白肽新产品提供新思路。更多还原

【Abstract】 Large amounts of by-products and wastes are generated during animal processing. These products are rich in biologically active proteins, which can be converted chemically or enzymatically into collagen peptides with special physiological functions. Collagen has nutritional value and is difficult to digest and absorb by the body due to its high molecular mass. Collagen peptides have a small molecular mass and are more easily digested and absorbed by the human body, which have been reported to show various special physiological functions and thus have become one of the research hotspots in recent years. The advantages and disadvantages of the methods to prepare collagen peptides derived from animal by-products are reviewed, the digestion and absorption characteristics of collagen peptides in the human body are briefly described, and the application of collagen peptides in food processing is also summarized. We expect that this review will provides a new idea for the future development of new collagen peptide products.更多还原