| Autor: |
Xianguo ZOU, Jieyu FEI, Guijie HAO, Zeguo ZENG, Yan WANG, Yudie YU, Huajun RUAN, Kai YANG, Peilong SUN |
| Jazyk: |
čínština |
| Rok vydání: |
2023 |
| Předmět: |
|
| Zdroj: |
Shipin gongye ke-ji, Vol 44, Iss 12, Pp 455-460 (2023) |
| Druh dokumentu: |
article |
| ISSN: |
1002-0306 |
| DOI: |
10.13386/j.issn1002-0306.2022080016 |
| Popis: |
Protein peptides are a polypeptide with small molecule weight, which was popularly studied in recent years and widely used in the field of health products. Pearl and pearl oyster meat protein peptide is a kind of active polypeptide contained in pearl and pearl oyster meat. This paper summarizes the relevant reports on the preparation of pearl and pearl oyster meat protein peptide by water extraction, acid hydrolysis and enzyme hydrolysis, as well as chromatography and membrane separation, and analyzes the advantages and disadvantages of above extraction and separation method. At the same time, the biological activities such as anti-oxidation, anti-aging, whitening, anti-bacterial, anti-inflammation, blood pressure lowering and their applications in the fields of nutrition and health products and biomedicine are summarized in order to provide reference for the further research and high-valued utilization of pearl and pearl oyster meat protein peptides. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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