摘要
文章阐述了干酪中生物活性肽的产生,归纳了干酪中常见的几种生物活性肽的类型及研究进展,综述了干酪中生物活性肽在生物利用度以及对肠道菌群影响方面的研究进展,并对干酪中生物活性肽的研究前景进行了总结与展望。
This study reviewed the production of bioactive peptides in cheese, and summarized the types and research progress of several bioactive peptides commonly found in cheese. The research progress of bioactive peptides in bioavailability and the effects on the intestinal flora was described,and the research prospects of bioactive peptides in cheese were summarized and prospected.
作者
陈森怡
刘振民
焦晶凯
CHEN Sen-yi;LIU Zhen-min;JIAO Jing-kai(State Key Laboratory of Dairy Biotechnology,Dairy Research Institute,Bright Dairy & Food Co.,Ltd.,Shanghai 200436,China;China College of Food Science and Technology,Shanghai Ocean University Shanghai 201306,China)
出处
《食品与机械》
北大核心
2019年第2期207-211,共5页
Food and Machinery
基金
上海领军人才项目(编号:2015087)
关键词
干酪
生物活性肽
生物利用与转化
肠道菌群
cheese
bioactive peptide
bioavailability and transformation
intestinal flora
