食源性生物活性肽的功能及其在食品中的应用策略

摘 要：本文探讨食源性生物活性肽的定义、特征及其生理功能，并分析其在食品应用中的挑战及应对策略。通过综述现有研究，揭示食源性生物活性肽具有抗氧化、降血压等多重健康效益，但在加工过程中容易出现稳定性下降、成分间相互作用等问题，故提出微胶囊化、分子修饰及低温加工技术等对策，以供参考。

关键词：食源性生物活性肽；生理功能；食品

Functions of Foodborne Bioactive Peptides and Their Application Strategies in Food

WU Yutao

（Zhejiang Xinmei Biotechnology Co.， Ltd.， Jiaxing 314400， China）

Abstract： This article discusses the definition， characteristics and physiological functions of foodborne bioactive peptides， and analyzes their challenges and countermeasures in food applications. By reviewing the existing research， it was revealed that foodborne bioactive peptides have multiple health benefits such as antioxidant and blood pressure reduction， but they are prone to problems such as decreased stability and inter-component interaction during processing.

Keywords： foodborne bioactive peptides; physiological functions; food

食源性生物活性肽是从食物蛋白质水解产物中分离得到的具有特定生理功能的短肽片段，在保健食品和治疗性食品开发中具有广阔的应用前景。（剩余4339字）