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| 发酵豆制品生物活性肽功能特性研究进展 | |
| 引用本文： | 刘 莉,张金兰,孙 勇,王文平.发酵豆制品生物活性肽功能特性研究进展[J].中国酿造,2017,36(7):1. |
| 作者姓名： | 刘 莉 张金兰 孙 勇 王文平 |
| 作者单位： | 1.北京食品科学研究院，北京100068； 2.中国农业大学食品科学与营养工程学院，北京100083； 3.中国肉类食品综合研究中心，北京100068 |
| 基金项目： | “十三五”国家重点研发计划资助（2016YFD0400505） |
| 摘 要： | 发酵豆制品在亚洲许多国家被广泛食用，其也是生物活性肽的潜在来源。近年来，发酵豆制品生物活性肽的研究越来越深入，其降血压、抗氧化、抗菌、降血糖、抗癌等功能特性也不断地被揭示。该文对发酵豆制品生物活性肽的功能作用研究现状进行了综述，并对该领域未来研究方向进行了展望，旨在为发酵豆制品的广泛应用和深度开发提供参考。 |
| 关 键 词： | 发酵豆制品 生物活性肽 功能特性 研究进展 |
Research progress of functional properties of bioactive peptides from fermented soybean products |
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| LIU Li,ZHANG Jinlan,SUN Yong,WANG Wenping.Research progress of functional properties of bioactive peptides from fermented soybean products[J].China Brewing,2017,36(7):1. | |
| Authors: | LIU Li ZHANG Jinlan SUN Yong WANG Wenping |
| Affiliation: | 1.Beijing Academy of Food Sciences, Beijing 100068, China; 2.College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; 3.China Meat Research Center, Beijing 100068, China |
| Abstract: | Fermented soybean products are widely consumed in many Asian countries and they are one of the potential sources of bioactive peptides. In recent years, the research of bioactive peptides was more and more thorough in fermented soybean products, which revealed bioactive properties such as anti- hypertensive, anti-oxidant, anti-microbial, anti-diabetic and anti-cancer activities. In the article, the functional benefits of bioactive peptides from fermented soybean products were reviewed, and the future research direction was prospected, to provide reference for a wide range of applications and depth development of fermented soybean products. |
| Keywords: | fermented soybean products bioactive peptides functional properties research progress |
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