摘要：生物活性肽是一种分子量低于6 kDa的蛋白类化合物，其来源广泛，具有人源蛋白分子结构，易消化利用，安全性高，且因具有降胆固醇、降血压、抗菌、抗氧化等众多生物活性而成为食品领域研究的热点。然而生物活性肽在食品中的应用受其结构和功能的影响显著，其结构与功能又与生物活性肽的制备、分离纯化、结构鉴定密不可分。本文基于生物活性肽一级结构结构介绍了化学合成法、基因工程法以及酶解法三种生物活性肽的制备方法；基于多肽分子量、极性、等电点等性质的不同介绍了反相高效液相色谱法、凝胶过滤色谱法、离子交换色谱法、电泳技术、亲和层析法、超滤、双水相萃取法以及多维色谱组合和多种分离方法相结合的分离纯化方法；基于生物活性肽一级结构、二级结构、三级结构特性的不同介绍了电泳法、质谱法、Edman降解法、紫外/红外光谱、圆二色谱法、核磁共振法；并阐述了各种方法的原理、优缺点以及适用对象，分析了生物活性肽活性的产生与多肽链中疏水性氨基酸、碱性氨基酸以及芳香族氨基酸的数量、在碳链中所处的位置之间的关系和未来发展方向，以期为筛选安全有效的多肽提供新的研究思路，并为多肽的应用提供理论依据。
图片来源于图司机
Abstract: Biological peptides are a kind of protein compounds with molecular weight lower than 6 kDa, which become the focus of food research because of its wide source, human-derived protein molecular structure, easily digestion, absorption and use, highly safe, and many biological activities such as cholesterol reduction, blood pressure reduction, antibacterial activity, antioxidant activity and so on.However, the application of bioactive peptides in food is significantly affected by its structure and function, which are closely related to the preparation, isolation, purification and structure identification of bioactive peptides.In this paper, three preparation methods based on the primary structure of bioactive peptides were introduced: chemical synthesis, genetic engineering and enzymatic hydrolysis. The separation and purification methods such as reversed-phase high performance liquid chromatography, gel filtration chromatography, ion exchange chromatography, electrophoresis technology, affinity chromatography, ultrafiltration, aqueous two-phase extraction, multidimensional chromatography combination and various separation methods based on the differences of molecular weight, polarity, isoelectric point and other properties of peptides were introduced. Electrophoresis, mass spectrometry, Edman degradation, ultraviolet/infrared spectroscopy, circular dichroism and nuclear magnetic resonance based on the differences of primary structure, secondary structure and tertiary structure of bioactive peptides were introduced. The principles, advantages, disadvantages and applicable objects of various methods were described, and the relationship between the activity of bioactive peptides and the number and the position in the carbon chain of hydrophobic amino acids, basic amino acids and aromatic amino acids in the polypeptide chain and the future development direction were analyzed, in order to provide new research ideas for screening safe and effective peptides, and provide theoretical basis for peptide application.
《食品工业科技》特邀主编专栏征稿
温
馨
提
示
我刊正式组建微信作者群，为作者提供更多的学术与论文资讯，请您扫码进入。
版权声明
《食品工业科技》具有以上论文在全世界范围内的复制权、发行权、翻译权、汇编权、广播权、表演权、信息网络传播权、转许可权及以上权利的邻接权，且作者已授权期刊同论文著作权保护期。如需转载，可联系《食品工业科技》编辑部010-87244116，或直接在文末撰写转载来源。
