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Journal of Integrative Agriculture  2021, Vol. 20 Issue (9): 2313-2332    DOI: 10.1016/S2095-3119(20)63463-3
Special Issue: 农业生态环境-肥料及施用合辑Agro-ecosystem & Environment—Fertilizer 食品科学合辑Food Science
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Molecular characteristics and structure–activity relationships of food-derived bioactive peptides
YANG Fu-jia1, 2, 3, CHEN Xu2, 3, HUANG Mu-chen2, YANG Qian2, CAI Xi-xi2, 3, CHEN Xuan2, 3, DU Ming4, HUANG Jian-lian1, 5, WANG Shao-yun
1 Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing of Ministry of Agriculture and Rural Affairs, Xiamen 361022, P.R.China
2 College of Biological Science and Technology, Fuzhou University, Fuzhou 350108, P.R.China
3 College of Chemical Engineering, Fuzhou University, Fuzhou 350108, P.R.China
4 School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P.R.China
5 Fujian Anjoy Foods Co., Ltd., Xiamen 361022, P.R.China
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摘要  

多肽作为蛋白质中的功能活性片段,不仅可以提供人类生长发育所需的营养物质,而且与蛋白质相比,还具有独特的生理活性特征。生物活性肽具有巨大的发展潜力。食源性生物活性肽具有原料来源广泛、结构独特、高效安全等优点,发展前景广阔。本文综述了食源性生物活性肽的制备、功能特点,阐述了食源性生物活性肽的构效关系,并对食源性生物活性肽的开发应用前景进行了展望。本综述有助于加深对食源性生物活性肽的认识,为食品工业的进一步研究和应用提供一些有益的启示。




Abstract  
Peptides are functional active fragments of proteins which can provide nutrients needed for human growth and development, and they also have unique physiological activity characteristics relative to proteins.  Bioactive peptides contain a great deal of development potential.  More specifically, food-derived bioactive peptides have the advantages of a wide variety of sources, unique structures, high efficiency and safety, so they have broad development prospects.  This review provides an overview of the current advances regarding the preparation, functional characteristics, and structure–activity relationships of food-derived bioactive peptides.  Moreover, the prospects for the future development and application of food-derived bioactive peptides are discussed.  This review may provide a better understanding of food-derived bioactive peptides, and some constructive inspirations for further research and applications in the food industry.
 
Keywords:   food-derived proteins        bioactive peptides        molecular characteristics        structure–activity relationship  
Received: 03 August 2020   Accepted:
Fund: This work was supported by the National Natural Science Foundation of China (U1905202, 31972017, and 31771922), the National Key R&D Program of China (2018YFD0901006), the Fujian Major Project of Provincial Science & Technology Hall, China (2020NZ010008), the Open Project of the Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, China (KLRCAPP2021-03), and the Quanzhou Science & Technology Project, China (2019C085R).
Corresponding Authors:  Correspondence WANG Shao-yun, E-mail: shywang@fzu.edu.cn   

Cite this article: 

YANG Fu-jia, CHEN Xu, HUANG Mu-chen, YANG Qian, CAI Xi-xi, CHEN Xuan, DU Ming, HUANG Jian-lian, WANG Shao-yun. 2021. Molecular characteristics and structure–activity relationships of food-derived bioactive peptides. Journal of Integrative Agriculture, 20(9): 2313-2332.

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