食源性生物活性肽的功能及其在食品中的應(yīng)用策略

摘 要：本文探討食源性生物活性肽的定義、特征及其生理功能，并分析其在食品應(yīng)用中的挑戰(zhàn)及應(yīng)對策略。通過綜述現(xiàn)有研究，揭示食源性生物活性肽具有抗氧化、降血壓等多重健康效益，但在加工過程中容易出現(xiàn)穩(wěn)定性下降、成分間相互作用等問題，故提出微膠囊化、分子修飾及低溫加工技術(shù)等對策，以供參考。

關(guān)鍵詞：食源性生物活性肽；生理功能；食品

Functions of Foodborne Bioactive Peptides and Their Application Strategies in Food

WU Yutao

（Zhejiang Xinmei Biotechnology Co.， Ltd.， Jiaxing 314400， China）

Abstract： This article discusses the definition， characteristics and physiological functions of foodborne bioactive peptides， and analyzes their challenges and countermeasures in food applications. By reviewing the existing research， it was revealed that foodborne bioactive peptides have multiple health benefits such as antioxidant and blood pressure reduction， but they are prone to problems such as decreased stability and inter-component interaction during processing.

Keywords： foodborne bioactive peptides; physiological functions; food

食源性生物活性肽是從食物蛋白質(zhì)水解產(chǎn)物中分離得到的具有特定生理功能的短肽片段，在保健食品和治療性食品開發(fā)中具有廣闊的應(yīng)用前景。（剩余4339字）