发酵肉制品中生物活性肽的研究进展

发酵肉制品营养丰富、风味独特，深受广大消费者的喜爱。肉制品在发酵过程中受组织内源酶和微生物共同作用会发生一系列复杂的生物化学变化，其中最重要的是蛋白质降解。蛋白质降解既可以增加肉制品风味物质的种类，又提高了蛋白质的消化率，提升了产品的营养价值，并且蛋白质降解生成的部分肽类物质具有一定的生物活性及生理功能，如抗氧化、抗菌、降血压、提高人体免疫力等，因此对生物活性肽的制备与功能研究具有重要的理论与应用价值。发酵肉制品是生物活性肽的一个良好来源，本文主要综述发酵肉制品中蛋白质降解生成生物活性肽的种类、分离纯化方法及生物活性肽的功能利用，旨在为功能性发酵肉制品的研发和生产提供理论支持。

Progress in Research on Bioactive Peptides in Fermented Meat Products

Fermented meat products, which are rich in nutrients and unique in flavor, are popular with consumers. During the fermentation process, a series of complex biochemical changes occur due to the cooperative action of endogenous enzymes and microorganisms, among which the most important is the degradation of protein. Not only does protein degradation increase the types of flavor substances, the protein digestibility, and the nutritional value of fermented meat products, but also some resulting peptides have biological activities and physiological functions, such as antioxidant, antibacterial, antihypertensive and immunoenhancing effects. Therefore, fermented meat products are a good source of bioactive peptides. In this paper, the types, separation and purification methods and function application of bioactive peptides produced by protein degradation in fermented meat products are reviewed in order to provide theoretical support for the development and production of functional fermented meat products.