| 三种蛋清过敏原蛋白的活性及其活性肽的研究进展 |
| |
| 引用本文： | 罗燕, 佟平, 彭婷婷, 袁娟丽, 高金燕. 三种蛋清过敏原蛋白的活性及其活性肽的研究进展[J]. 食品工业科技, 2015, (20): 396-399. DOI: 10.13386/j.issn1002-0306.2015.20.072 |
| |
| 作者姓名： | 罗燕 佟平 彭婷婷 袁娟丽 高金燕 |
| |
| 作者单位： | 1.南昌大学食品科学与技术国家重点实验室;2.南昌大学生命科学与食品工程学院;3.南昌大学药学院;4.南昌大学中德联合研究院 |
| |
| 摘 要： | 鸡蛋清中的过敏原主要有卵白蛋白、卵类黏蛋白、卵转铁蛋白和溶菌酶,本文重点介绍卵白蛋白、卵转铁蛋白和溶菌酶这三种过敏原蛋白的基本结构、活性以及酶解后形成的活性肽的性质,如抑菌、降血压、抗氧化等。
|
| 关 键 词： | 鸡蛋 蛋清 过敏原 活性肽 |
| 收稿时间： | 2015-01-04 |
Progress of bioactive protein and peptides in three egg white allergens |
| |
| LUO Yan, TONG Ping, PENG Ting-ting, YUAN Juan-li, GAO Jin-yan. Progress of bioactive protein and peptides in three egg white allergens[J]. Science and Technology of Food Industry, 2015, (20): 396-399. DOI: 10.13386/j.issn1002-0306.2015.20.072 |
| |
| Authors: | LUO Yan TONG Ping PENG Ting-ting YUAN Juan-li GAO Jin-yan |
| |
| Affiliation: | 1.State Key Laboratory of Food Science and Technology,Nanchang University;2.School of Life Sciences and Food Engineering,Nanchang University;3.School of Pharmacy Nanchang University |
| |
| Abstract: | Ovalbumin,ovomucoid,ovotransferrin and lysozyme were the main allergens in egg white. In this paper,the basic structure of ovalbumin,ovotransferrin and lysozyme and the bioactivity of the three egg allergens as well as the properties of their peptides,such as antibacterial activity,lowering blood pressure,antioxidant activity,were described. |
| |
| Keywords: | egg egg white allergen bioactive peptides |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《食品工业科技》浏览原始摘要信息 |
|
点击此处可从《食品工业科技》下载全文 |
|
