乳中酪蛋白生物活性多肽的潜在应用价值

doi:10.12377/1671-4393.23.08.18

摘要/Abstract

摘要： 酪蛋白作为乳中含量最高的蛋白质，具有较高营养价值。其主要由αs1-酪蛋白、αs2-酪蛋白、β-酪蛋白和κ-酪蛋白组成，四种构型的特点不同。酪蛋白经酶解或消化后能产生较多活性多肽，对调节氧化应激、降低血压、促进矿物质吸收、降低血糖和血脂、提高抗菌性和调节神经系统均有良好作用。活性多肽目前制备方法主要分为化学降解法、酶解法、微生物发酵法、基因工程法和化学合成法，各方法均有优缺点。为促进乳中酪蛋白的生物活性多肽开发，本文从酪蛋白组成特点、活性多肽类型和制备方法等方面综合概述，促进酪蛋白制备活性多肽工业化，增强乳的附加值。

关键词: 酪蛋白, 抗氧化, 降血压, 酶解法

Abstract: As the most abundant protein in milk,casein has high nutritional value.It mainly consists of four types:αs1-casein,αs2-casein,β-casein and κ-casein,and the characteristics of the four conformations are different.Casein can produce more active peptides after enzymatic digestion or digestion,which have good effects on regulating oxidative stress,lowering blood pressure,promoting mineral absorption,lowering blood sugar and blood lipid,improving antibacterial property and regulating nervous system.The current preparation methods of active peptides are mainly divided into chemical degradation,enzymatic digestion,microbial fermentation,genetic engineering and chemical synthesis,and each method has corresponding advantages and disadvantages.In order to promote the development of bioactive peptides from casein in milk,this paper provided a comprehensive overview of the composition characteristics of casein,types of active peptides and preparation methods，with the aim of promoting the industrialization of active peptides from casein and enhancing the added value of milk.

Key words: casein, antioxidant, hypotension, enzymatic digestion

邓应朝, 高燕. 乳中酪蛋白生物活性多肽的潜在应用价值[J]. 中国乳业, 2023, 0(8): 99-104.

DENG Yingchao, GAO Yan. Potential Applications of Casein Bioactive Peptides in Milk[J]. China Dairy, 2023, 0(8): 99-104.

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