食品科学2025，Vol.46Issue(7)：337-345,9.DOI:10.7506/spkx1002-6630-20240828-206
小麦低聚肽的功能及加工研究进展
Research Progress in Function and Processing of Wheat Oligopeptides
摘要
Abstract
Wheat oligopeptides are a polypeptide mixture obtained from an enzymatic hydrolysate of wheat protein using specific small peptide separation techniques,which are rich in amino acids such as glutamic acid and proline,and can be easily digested and absorbed.Wheat oligopeptides have abundant bioactive functions,making them promising ingredients for functional products and conferring them potential value for processing and application.This article aims to review the primary preparation methods for wheat oligopeptides and analyze the in vivo and in vitro antioxidant,anti-inflammatory,immunoregulatory,antihypertensive,hypoglycemic and neuroprotective effects and mechanisms of wheat oligopeptides.Moreover,this article introduces the current status of the application of wheat oligopeptides in the fields of food,drug carriers and chemical products,and discusses the potential application value and future directions of wheat oligopeptides.It is expected to provide theoretical references for in-depth studies,processing and application of wheat oligopeptides.关键词
小麦低聚肽/制备/功能/加工应用Key words
wheat oligopeptides/preparation/function/processing and application分类
轻工纺织引用本文复制引用
王子熙,沈群,王超,赵卿宇..小麦低聚肽的功能及加工研究进展[J].食品科学,2025,46(7):337-345,9.基金项目
"十四五"国家重点研发计划重点专项(2022YFF1100505) （2022YFF1100505）
国家自然科学基金青年科学基金项目(32301983) （32301983）
