食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2014年
12期
122-124,125
,共4页
玉米蛋白粉%高F值低聚肽%生理功能%制备
玉米蛋白粉%高F值低聚肽%生理功能%製備
옥미단백분%고F치저취태%생리공능%제비
corn gluten meal%high F ratio oligo-peptide%physiological function%processing technique
阐述了玉米高F值低聚肽的生理功能、制备工艺及其应用。玉米高F值低聚肽具有高含量支链氨基酸低含量芳香族氨基酸的特点，有抗疲劳、辅助治疗肝性脑病、改善病人的蛋白质营养状况等功能，其制备工艺主要包括：玉米蛋白粉经脱脂脱杂、酶解、去芳香族氨基酸、脱盐纯化得到生物活性寡肽。
闡述瞭玉米高F值低聚肽的生理功能、製備工藝及其應用。玉米高F值低聚肽具有高含量支鏈氨基痠低含量芳香族氨基痠的特點，有抗疲勞、輔助治療肝性腦病、改善病人的蛋白質營養狀況等功能，其製備工藝主要包括：玉米蛋白粉經脫脂脫雜、酶解、去芳香族氨基痠、脫鹽純化得到生物活性寡肽。
천술료옥미고F치저취태적생리공능、제비공예급기응용。옥미고F치저취태구유고함량지련안기산저함량방향족안기산적특점，유항피로、보조치료간성뇌병、개선병인적단백질영양상황등공능，기제비공예주요포괄：옥미단백분경탈지탈잡、매해、거방향족안기산、탈염순화득도생물활성과태。
This article introduces physiological function, processing technique and application of high F ratio oligo-peptide of corn. High F ratio oligo-peptide of corn contains high branch amino acid and low aromatic amino acid. It has assistant cure for patient with severe hepatic encephalopathy, and can improve the nutrition status of protein for disease and so on. As one kind of biologically active low-peptides , it are got from the raw material of corn gluten meal (CGM) by the processing of degreased, hydrolyzed by protease, separated aromatic amino acid,removed salt.
