火腿中抗氧化肽的研究进展

Research progress of antioxidant peptides in ham

中文关键词:  发酵肉制品  火腿  抗氧化肽  抗氧化

英文关键词:fermented meat products  ham  antioxidant peptide  antioxidation

中文摘要:

      火腿是由腌制或熏制的动物后腿制成的, 是世界三大发酵肉制品(火腿, 香肠和培根)之一, 其制作过程一般需经过鲜腿肉的选择、修整、上盐腌制、晾挂和发酵等工序。火腿中的蛋白质在长期发酵过程中会受组织内源性酶和微生物酶的作用, 从而降解产生小分子肽类, 许多体外抗氧化实验表明这些肽类具有抗氧化活性。本文主要综述了火腿中抗氧化肽的提取方式、分离纯化、抗氧化活性及其抗氧化机制的研究进展, 旨在为火腿中抗氧化肽的研究提供参考依据。

英文摘要:

      Ham is made from salted or smoked animal hind legs, and it is one of the world's 3 largest fermented meat products (ham, sausage, and bacon). The production process of ham generally include the following processes: choice and trimming of fresh hind legs, salting, hanging and fermentation. In the process of long-term fermentation, proteins in ham are degraded by endogenous enzymes and microbial enzymes to produce small peptides. Many in vitro antioxidant experiments show that these peptides have antioxidant activity. In this paper, the extraction method, purification, antioxidant activity and antioxidation mechanism of antioxidant peptides in ham were reviewed, in order to provide a reference for the study of antioxidant peptides in ham.