动物蛋白源抗氧化肽的研究进展 - 中国农业科学.pdf

中国农业科学 2013,46(22):4763-4773 Scientia Agricultura Sinica doi: 10.3864/j.issn.0578-1752.2013.22.014 动物蛋白源抗氧化肽的研究进展 黄 明，王璐莎 （南京农业大学食品科技学院/ 肉品加工与质量控制教育部重点实验室，南京 210095 ） 摘要：氧化不仅影响食品的质量而且危害人体健康，因此抗氧化一直是生命科学领域的研究热点之一。动物 蛋白源抗氧化肽在食品和生物体中表现出了有效的抗氧化活性（如清除自由基、抑制油脂氧化和螯合金属离子等）； 当它作为功能性原料时还具有增强人体健康的作用，因此动物蛋白源抗氧化肽被认为是一种安全的抗氧化物质， 得到越来越多的关注。文中介绍了动物蛋白源抗氧化肽的研究状况，阐述了影响抗氧化肽抗氧化能力的因子和抗 氧化能力的测定方法，并预测了抗氧化肽的应用前景与面临的挑战。 关键词：动物蛋白；抗氧化肽；影响因子；抗氧化活性 A Review of the Antioxidant Peptides Derived from Animal Protein HUANG Ming, WANG Lu-sha (College of Food Science and Technology, Nanjing Agricultural University/Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing 210095) Abstract: Oxidation both influences the quality of food and human being ’s health, so antioxidation has been the focus of life sciences for years. Nowadays, the antioxidant peptides derived from animal protein hydrolysates have drawn more and more attention. Because these peptides are being considered as potential sources to effectually control various oxidative processes(radical scavenging, inhibition of lipid peroxidation and metal ion chelation) in food as well as in the living body, and these peptides also can promote consumer health when they are used as functional ingredients. This review summarized the literature on the antioxidant peptides derived from animal protein hydrolysates. Furthermore, the factors which influence the antioxidative capacity of the antioxidant peptides, methods used for assessing antioxidant capacity and examples of prospective applications and challenges were also discussed. Ke