【摘要】 蛋白质经消化后可产生多种具生物活性的多肽,涉及神经、激素和免疫调节、抗血栓、抗高血压、抗胆固醇、抗细菌病毒、抗癌、抗氧化、清除自由基、改善氮素吸收关系和矿质运输、促生长,调节食品风味、口味、硬度以及美容等功效。对这些生物活性肽的序列结构及其在功能食品中的潜在应用价值做了综述。更多还原

【Abstract】 Many bioactive peptides were discovered when proteins were digested by proper proteinases,which involved in various physiological functions such as neural,hormonal and immune modulations,antithrombotic,antihypertensive,anticholesterol,antibacterial, antiviral, antitumor and antioxidant activities, clearing off free radicals, improving nitrogen and mineral absorption, enhancing the propagation of the beneficial microbes, improving flavours, tastes and hardness of foods and providing protection for skin. The sequences of these bioactive peptides and their potential values in functional foods were summarized in this paper.更多还原