水产源糖肽的制备、结构特征及应用研究进展
Research progress on preparation,structural characteristics and applications of aquatic-derived glycopeptides
摘要
Abstract
Peptides derived from aquatic resources have attracted widespread attention due to their diverse biological activities and functional properties;however,they are prone to degradation,inactivation or reduced bioavailability during processing,storage and gastrointestinal digestion,thereby limiting their application in food products.Glycopeptides are compounds formed by the covalent linkage of a peptide chain to a sugar chain;they possess the structural characteristics of both peptide segments and sugar chains,and demonstrate unique advantages in terms of improved stability,modulated physicochemical properties and enhanced biological activity.In recent years,glycopeptides derived from aquatic sources have attracted widespread attention due to their potential functions in cryoprotection,texture modification and flavour enhancement.This paper provides a system-atic review of research progress on glycopeptides of aquatic origin,covering their main sources,preparation methods,separa-tion and purification techniques,and structural characterisation methods.It analyses the influence of structural factors,such as monosaccharide composition,glycopeptide bond types and amino acid composition,on their activity,and summarises their application potential in food processing.The main conclusion is that,compared with non-glycosylated peptides,glycopeptides exhibit superior functional properties;glycopeptides with functional properties can be prepared through methods such as enzymatic hydrolysis and glycosylation reactions,and purification techniques can significantly enhance the purity of gly-copeptides.Finally,mass spectrometry-based omics analysis platforms and bioinformatics tools can be used to precisely elucid-ate the structure and properties of glycopeptides.This provides a theoretical basis for their application in functional foods and the development of natural bioactive compounds.关键词
水产源糖肽/制备/结构表征/加工应用Key words
aquatic-derived glycopeptides/preparation/structural characterization/processing application分类
农业科技引用本文复制引用
李志棋,王迪,胡晓,陈胜军..水产源糖肽的制备、结构特征及应用研究进展[J].水产学报,2026,50(9):1-10,10.基金项目
国家重点研发计划(2025YFD2400200) （2025YFD2400200）
广东省科技计划(2025B1111140001) （2025B1111140001）
海南省自然科学基金面上项目(326MS0353) （326MS0353）
中国水产科学研究院基本科研业务费(2023TD78,2023TD74) （2023TD78,2023TD74）
广东省现代农业产业共性关键技术研发创新团队建设项目(2026CXTD16) National Key Research and Development Program of China(2025YFD2400200) （2026CXTD16）
Guangdong Science and Technology Plan Project(2025B1111140001) （2025B1111140001）
Hainan Provincial Natural Science Foundation General Project(326MS0353) （326MS0353）
Central Public-interest Scientific Institution Basal Research Fund,Chinese Academy of Fishery Sciences(2023TD78,2023TD74) （2023TD78,2023TD74）
Guangdong Province Modern Agricultural Industry Common Key Technology R&D Innovation Team Construc-tion Project(Common Key Technologies for Processing and Preservation)(2026CXTD16) （Common Key Technologies for Processing and Preservation）
