杏仁蛋白肽功能活性及质量安全控制研究进展

杏仁蛋白是杏仁制油后的主要副产物之一,主要应用于食品加工中,或在加工过程中充当辅助原料。杏仁蛋白营养价值高,但其水溶性低,氨基酸组成不合理,在食品工业中的发展受到限制。酶解杏仁蛋白制得的杏仁蛋白肽改良了蛋白质特性,并且具有众多功能活性,是提高杏仁蛋白深加工和开发其高附加值的重要手段。生物活性肽是目前研究热点,其制备方法、作用机制和功能活性得到广泛关注,杏仁蛋白肽作为优质生物活性肽,则具有很大的发展前景。本文对杏仁蛋白肽的主要制备方法及抗氧化、降血脂、降血糖、降血压等主要功能活性进行综述,对影响杏仁蛋白肽质量的危害进行分析并提出解决措施,最后总结了杏仁蛋白肽目前存在的问题以及今后发展前景,对杏仁蛋白肽工业化生产、药用价值的开发具有重要意义。

Research progress on functional activity and quality safety control of almond protein peptides

Almond protein is one of the main by-products of almond oil, it is mainly used in food processing, or act as auxiliary raw materials in the processing process. Almond protein has high nutritional value, but because of its low water solubility, unreasonable amino acid composition, development in the food industry is limited. The almond protein peptide prepared by enzymatic hydrolysis of almond protein improved the protein properties, and has many functional activities, it is an important means to improve the deep processing of almond protein and develop its high added value. Bioactive peptides are the research hotspot at present, its preparation metho, mechanism and functional activity have attracted extensive attention, almond protein peptide as a high quality bioactive peptide, it has great development prospects. This paper reviews the main preparation methods of almond protein peptide and its main functional activities such as antioxidation, lowering blood lipid, lowering blood glucose and lowering blood pressure, analyze the hazards affecting the quality of almond protein peptides and put forward solutions, finally, the existing problems and future development prospects of almond protein peptides are summarized, it is of great significance for the industrialized production of almond protein peptide and the development of medicinal value.