| 缪福俊，宁德鲁.核桃多肽生物活性研究进展[J].中国油脂,2021,46(3):48~51.[MIAO Fujun, NING Delu.Progress on bioactivity of walnut peptides[J].China Oils and Fats,2021,46(3):48~51.] |
| 核桃多肽生物活性研究进展 |
| Progress on bioactivity of walnut peptides |
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| DOI： |
| 中文关键词: 核桃 多肽 生物活性 |
| 英文关键词:walnut peptides bioactivity |
| 基金项目:云南省重大科技专项（2018ZG003） |
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| 中文摘要: |
| 核桃经压榨制油后的副产物饼粕，常用于饲料或丢弃,附加值极低。核桃饼粕富含高达50%的蛋白质,可进行深加工利用。为了促进核桃饼粕的综合利用，综述了核桃多肽的制备工艺及其生物活性。以核桃饼为原料，采用碱溶酸沉法制备核桃蛋白，再进一步用蛋白酶酶解获得核桃多肽。核桃多肽具有抗氧化、抗肿瘤、降血压、健脑、免疫调节等多种生物活性。 |
| 英文摘要: |
| The by-product walnut cake after oil pressing is often used in feed or discarded and has very low added value. The walnut cake is rich in protein up to 50%, and can be further processed and utilized. The preparation technology and bioactivity of peptides from walnut cake were reviewed so as to promote the comprehensive utilization of walnut cake. The walnut protein was prepared from walnut cake by alkali solution and acid precipitation, and then further hydrolyzed by protease to obtain walnut peptides. The walnut peptides had a variety of activities such as antioxidation, anti-tumor, lowering blood pressure, brain fitness, immune regulation, etc. |
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