| 魔芋飞粉高F值寡肽的开发利用 |
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| 引用本文： | 李敏,赵珊珊.魔芋飞粉高F值寡肽的开发利用[J].生物技术,2007,17(5):91-93. |
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| 作者姓名： | 李敏 赵珊珊 |
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| 作者单位： | 武汉职业技术学院,湖北,武汉,430074 |
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| 摘 要： | 高F值寡肽是由3-9个氨基酸残基组成的,其中支链氨基酸含量高于芳香族氨基酸含量的低聚肽。该文阐述了高F值寡肽的生理功能及其研究动向,并根据魔芋飞粉氨基酸组成中支链氨基酸含量高于芳香族氨基酸含量的特性,对其进行了高F值寡肽的研究开发。
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| 关 键 词： | 魔芋飞粉 高F值 寡肽 |
| 文章编号： | 1004-310X（2007）05-0091-03 |
| 收稿时间： | 2007-05-11 |
| 修稿时间： | 2007-08-16 |
Exploitation and Utilization of High Fischer Ratio Oligo- Peptide of Fly Konjaku Flour |
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| LI Min,ZHAO Shan-shan.Exploitation and Utilization of High Fischer Ratio Oligo- Peptide of Fly Konjaku Flour[J].Biotechnology,2007,17(5):91-93. |
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| Authors: | LI Min ZHAO Shan-shan |
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| Affiliation: | Wuhan Institute of Technology, Wuhan 430074, China |
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| Abstract: | High Fischer ratio oilgo - peptide was one kind of low polypeptide, which contained 3 to 9 amino acids, furthermore, the concentration of the brached - chain amino acids was more than the aromatic amino acids in it. This paper studied the physiological functions and researched trend of oligo - pepfides with high Fischer ratio and discussed the exploitation of oligo - pepfides with high Fischer ratio according to the specific composition of amino acids of about fly konjaku flour. |
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| Keywords: | fly konjaku flour high Fischer ratio oligo- peptides |
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