麦麸多肽的制备及生物活性的研究
|
摘要
小麦是世界三大粮食作物之一。作为小麦加工的副产物,麦麸的产量巨大,但有效利用率很低,麦麸资源未能得到充分、合理、有效的利用。麦麸资源的开发,不但可以解决小麦深加工中大宗副产品的出路问题,而且可以提高产品的附加值。麦麸中含有丰富的蛋白,约占麦麸总重量的12～18%,是一种潜在的植物蛋白资源,而以麦麸蛋白为原料进行生物活性肽的研究目前尚未见报道。本文在利用麦麸蛋白酶解制备生物活性肽方面进行了一系列研究,成功制备麦麸多肽,并证明其具有抗氧化活性及增强免疫力和抗疲劳作用。这一研究为拓宽麦麸的应用范围,进一步开发麦麸蛋白开辟了新的空间,为麦麸多肽的工业化生产提供理论依据和工艺参数,为麦麸多肽更加广泛地应用于保健品和食品领域提供理论基础与实验依据。
本文对麦麸多肽的制备、纯化及生物活性进行了系统研究。以碱法、盐法提取麦麸蛋白,确定最佳提取条件;以羟基自由基和超氧阴离子自由基的清除率为指标,正交试验方法确定酶法制备麦麸多肽的最佳条件;通过超滤、SeaphadexG25凝胶过滤、DEAE-32离子交换层析和反相高效液相色谱对麦麸多肽进行分离纯化,应用质谱(MS)测定分子量,并对麦麸多肽的稳定性进行研究;通过体内、体外试验综合评价麦麸多肽的抗氧化能力;通过淋巴细胞转化试验、半数溶血值(HC_(50))的测定、吞噬指数和免疫器官指数的测定,研究麦麸多肽增强免疫力功能;通过负重游泳实验和肝糖原、血尿素氮含量测定,研究麦麸多肽的抗疲劳作用;通过急性毒理试验、Ames试验、小鼠骨髓嗜多染红细胞微核试验、小鼠睾丸精母细胞染色体畸变试验及彗星试验对麦麸多肽进行毒理研究和安全性评价;采用超声波法和旋转薄膜.超声波法对多肽进行微胶囊包埋和脂质体制备研究,确定最佳制备工艺条件。主要研究结果如下:
1.碱法提取麦麸蛋白最佳条件为:料液比为1:15,pH为11,温度50℃,时间为2.5h,蛋白质的提取率可达57.86%。盐法提取麦麸蛋白质最佳条件为:盐浓度为2%,温度40℃,时间为2h,料液比为1:15,蛋白质的提取率可达27.68%。由两种方法提取结果可知,碱法是提取麦麸蛋白的较好方法。
2.以碱性蛋白酶与复合风味蛋白酶分步水解制备麦麸多肽,其最佳工艺条件为:碱性蛋白酶:pH8,酶活添加量为6000u/g料,时间3 h,温度50℃:复合风味蛋白酶:pH6,酶活添加量为6000u/g料,时间1 h,温度55℃,在此条件下对麦麸蛋白进行水解,对O_2~-·和·OH的清除率分别为81.60%和86.16%。正交试验结果表明:在设定的四个因素中,对自由基清除能力影响程度依次为:pH＞时间＞酶活添加量＞温度。
3.双酶分步水解后的麦麸多肽进行超滤研究表明,分子量低于10KDa的麦麸多肽抗氧化活性最强;采用SephadexG-25层析柱对低分子量的麦麸多肽进行分离,获得3个分离峰,其中第3个峰抗氧化活性最强。采用DEAE-32纤维素柱分离经SephadexG-25纯化后的活性组分,获得4个分离峰,其中第4个峰抗氧化活性最强。采用RT-HPLC分离经DEAE-32纤维素柱分离纯化后的活性组分,条件为:色谱柱:SUPELLOSIL C_(18)柱(25cm×4.6mm);检测波长:215 nm;柱温:35℃;流速:0.5 mL/min;上样量:10μL;沈脱条件为:(80%甲醇,20%水),分离出2个主峰,其中第1个峰具有较高的抗氧化活性。将收集的活性组分进行醋酸纤维素薄膜电泳,电泳结果为单一条带,说明收集的活性麦麸多肽纯度较高,质谱(MS)测定其分子量为1326.2Da。制备的麦麸多肽在pH6.0～8.0范围内比较稳定,pH＜4.0及pH＞8.0时,麦麸多肽的稳定性下降。
4.抗氧化试验表明:经Sephadex G-25分离后制备的麦麸多肽具有较高的清除超氧阴离子自由基(O_2~-·)和羟自由基(·OH)的能力;可明显抑制溶血反应的发生,有效保护红细胞结构的完整性;并具有抑制·OH诱导的线粒体肿胀的功能;体外实验证明麦麸多肽具有较好的抗氧化作用。通过体内试验证明麦麸多肽具有很好的抗DNA氧化功能;能够促进小鼠血清和肝脏SOD、GSH-Px值的升高,降低脂质过氧化物MDA值,具有较好的提高机体内源性抗氧化酶活性,清除自由基,抑制脂质过氧化损伤作用。
5.免疫试验表明:麦麸多肽具有增强免疫力的功效,其主要是通过促进机体的细胞免疫水平,增强巨噬细胞的吞噬功能,提高脾脏指数来实现其对机体的免疫作用的。麦麸多肽能延长小鼠负重游泳时间,增加小鼠肝糖原储备量,显著降低小鼠剧烈运动后血尿素氮含量,具有较强的增强动物运动耐力、缓解动物体力疲劳的作用。
6.毒性试验表明:麦麸多肽小鼠急性毒性试验,LD_(50)＞20g/kg,属无毒级。Ames试验、骨髓细胞微核试验、睾丸精母细胞染色体畸变试验、彗星试验结果均为阴性,表明麦麸多肽是一种无毒物质,初步证明麦麸多肽的食用安全性。
7.以明胶为壁材包埋制备麦麸多肽微胶囊,对包封率的影响顺序为超声功率＞芯材:壁材＞超声温度＞超声时间。明胶包埋麦麸多肽的最佳工艺条件为:芯材:壁材为1:8,超声功率为60W,超声时间为70min,超声温度为50℃,在此条件下,包封率可以达到59.68%。
以饱和卵磷脂、胆固醇制备的麦麸多肽脂质体,对包封率的影响顺序为:超声时间＞饱和卵磷脂与胆固醇物质的量比＞水化温度＞麦麸多肽量,最佳制备条件为饱和卵磷脂与胆固醇物质的量比为1:1,水化温度为55℃,超声波处理时间为3min,麦麸多肽量为2mL,此时包封率为88.16%。
Wheat is one of the three major grain crops in the world.The yield of wheat bran, byproduct of wheat processing,is very huge.At present,the effective utilization of wheat bran is very low,which is not fully,reasonably and efficiently utilized.Wheat bran peptide not only can broaden the range of wheat bran application and resolve the problem of bulk byproduct in the deep processing of wheat,but also enhance product added value.Wheat bran contains an abundant amount of protein,which is about 12～18%of the total weight,so it is a potential resource of plant protein.The study of wheat bran peptide made from wheat bran protein has not been reported yet.A series of experiments were taken to prepare bioactive peptides using enzymatic preparation from wheat bran protein,and wheat bran peptides were obtained successfully.The wheat bran peptide has good antioxidation,immunity enhancement and antifatigue effect.These researches can broad application area,develop new ways for further develop of wheat bran protein,provide theoretical basis and process parameters to industrial production of peptide and provide theoretical foundation and experimental basis for the more widely used of wheat bran peptide in health products and food.
In this paper,preparation,purification and biological activity of wheat bran peptide was systematic studied.The wheat bran protein extraction was used by alkali method and salt method,the optimum extraction conditions were determined.The scavenging activity of hydroxyl radical and superoxide anion radical taken as index,the best conditions of enzymatic preparation of wheat bran peptide determined by orthogonal test method.The antioxidant capacity of wheat bran peptide was comprehensive evaluated by in vivo and vitro test.The function of immunoenhancement of wheat bran peptide were evaluated by lymphocyte transformation test,determination of half hemolysis value,phagocytic index,immune organ index.The antifatigue effect of wheat bran peptide was estimated by loaned swimming test and determination of liver glycogen and blood urea nitrogen.The toxicological and safety evaluation of wheat bran peptide were tested by acute toxicity test,Ames test,mouse bone marrow micronucleus test,the chromosome aberration test of mouse primary spermatocyte, comet assay.Wheat bran peptide was isolated and purified by ultrafiltration,SeaphadexG25, DEAE-32 and reversed-phase high performance liquid chromatography.The molecular weight is measured by mass spectrometry(MS).The stability of wheat bran peptide was studied. Microcapsule and liposome of wheat bran peptide were prepared by ultrasonic method and rotary film-ultrasonic method,the optimum preparation conditions were determined.The main results are as followed.
1.The optimum extraction conditions of wheat bran protein by alkali method are as follows:solid-liquid ratio of 1:15,pH 11,temperature 50℃,time 2.5h,protein extraction rate is 57.86%.The optimum extraction conditions of wheat bran protein by salt method are as follows:concentration of 2%,temperature 40℃,time of 2h,solid-liquid ratio 1:15,protein extraction rate is 27.68%.Optimized by the two methods,alkali method is a better way.
2.The best conditions of enzymatic preparation of wheat bran peptide prepared by double-enzyme fractional hydrolysis with Alkaline protease and Flavourzyme were as follows: pH8,enzyme activity 6000u/g material,time 3 h,temperature 50℃with Alkaline protease, pH6,enzyme activity 6000u/g material,time 3 h,temperature 55℃with Flavourzyme,under these conditions for hydrolysis of wheat bran protein,and clearance rate of O_2-~·and·OH were 81.60%and 86.16%.Orthogonal test results show that the influences of the effect of free radical scavenging capacity are:pH＞Time＞addition of enzyme activity＞temperature.
3.Ultrafiltration were carried out to separate wheat bran peptide,less than 10KDa molecular weight is the strongest antioxidant activity,SephadexG-25 column chromatography was used to separate low molecular weight of wheat bran peptide,three separate peaks were got,of which the third peak with the strongest antioxidant activity.DEAE-32 cellulose column was used to separate the active component purified by the SephadexG-25,four separate peaks were got,of which the fourth peak with the strongest antioxidant activity. RT-HPLC was used to separate the active component purified by the DEAE-32 cellulose column,conditions are as follows:Column:SUPELLOSIL C_(18) column(25cm×4.6mm), detection wavelength:215 nm,column temperature:35℃,velocity:0.5 ml/min,sample loaded volume:10μL,elution conditions are as follows:(80%methanol,20%water),two peaks were isolated,of which the first has higher antioxidant activity.The active component was collected for cellulose acetate membrane electrophoresis,a single band was obtained.The molecular weight is 1326.2Da analysised by mass spectrometry(MS).Wheat bran peptide has high purity.Preparation of Wheat bran peptide in the range of pH6.0～8.0 is more stable,pH＜4.0 and pH＞8.0,the stability of wheat bran peptide is decreased.
4.The wheat bran peptide extracted by Sephadex G-25 has a higher scavenging activity of hydroxyl radical and superoxide anion radical,can inhibit hemolysis significantly,prevent the integrity of red blood cells effectively,inhibit mitochondria swelling induced by·OH, wheat bran peptide has good antioxidation in vitro.Wheat bran peptide has antioxidation of DNA in vivo,can promote mice serum and liver SOD,SOD,GSH-Px values and reduce the lipid peroxide MDA value,with better improvement of the body endogenous antioxidant enzyme activity,scavenging free radicals,inhibit lipid peroxidation injury.
5.Immunological tests show that wheat bran peptides have enhanced the effectiveness of the immune system,through the promotion of the level of cell-mediated immunity mainly, and enhance of macrophage phagocytic function,increase of spleen index to achieve its role of the immune.Wheat bran peptide can extend mice swimming time,increase liver glycogen storage quantity in mice,reduce blood urea nitrogen significantly,enhance exercise tolerance and alleviate physical fatigue of animals.
6.Toxicity test show that wheat bran peptide in mice acute toxicity test,LD_(50)＞20g/kg,is non-toxic class.Results of Ames test,mouse bone marrow micronucleus test,the chromosome aberration test of mouse primary spermatocyte and comet assay were negative. Wheat bran peptide is a non-toxic material.The present studies thus provide preliminary proof of safety for wheat bran peptide.
7.Wheat bran peptide microcapsule was prepared with gelatin embedded as wall material,the influence order of entrapment efficiency is ultrasonic power＞core material:wall material＞ultrasonic temperature＞ultrasonic time.The best conditions of wheat bran peptide embedded with gelatin are as follows:core material:wall material for the 1:8,ultrasonic power of 60W,ultrasonic time of 70min,ultrasonic temperature 50℃,in these conditions,the rate of entrapment efficiency can be achieved 59.68%.
Wheat bran peptide liposome was prepared with satured phospholipids and cholesterol, the influence order of entrapment efficiency is ultrasonic time＞amount of substance ratio of lecithin and cholesterol＞hydration temperature＞amount of wheat bran peptide,The best conditions of wheat bran peptide embedded with satured phospholipids and cholesterol are as follows:molar ratio of lecithin:cholesterol for the 1:1,the hydration temperature of 55℃, ultrasonic processing time for 3min,wheat bran polypeptide of 2mL,in these conditions,the rate of entrapment efficiency can be achieved 88.16%.
本文对麦麸多肽的制备、纯化及生物活性进行了系统研究。以碱法、盐法提取麦麸蛋白,确定最佳提取条件;以羟基自由基和超氧阴离子自由基的清除率为指标,正交试验方法确定酶法制备麦麸多肽的最佳条件;通过超滤、SeaphadexG25凝胶过滤、DEAE-32离子交换层析和反相高效液相色谱对麦麸多肽进行分离纯化,应用质谱(MS)测定分子量,并对麦麸多肽的稳定性进行研究;通过体内、体外试验综合评价麦麸多肽的抗氧化能力;通过淋巴细胞转化试验、半数溶血值(HC_(50))的测定、吞噬指数和免疫器官指数的测定,研究麦麸多肽增强免疫力功能;通过负重游泳实验和肝糖原、血尿素氮含量测定,研究麦麸多肽的抗疲劳作用;通过急性毒理试验、Ames试验、小鼠骨髓嗜多染红细胞微核试验、小鼠睾丸精母细胞染色体畸变试验及彗星试验对麦麸多肽进行毒理研究和安全性评价;采用超声波法和旋转薄膜.超声波法对多肽进行微胶囊包埋和脂质体制备研究,确定最佳制备工艺条件。主要研究结果如下:
1.碱法提取麦麸蛋白最佳条件为:料液比为1:15,pH为11,温度50℃,时间为2.5h,蛋白质的提取率可达57.86%。盐法提取麦麸蛋白质最佳条件为:盐浓度为2%,温度40℃,时间为2h,料液比为1:15,蛋白质的提取率可达27.68%。由两种方法提取结果可知,碱法是提取麦麸蛋白的较好方法。
2.以碱性蛋白酶与复合风味蛋白酶分步水解制备麦麸多肽,其最佳工艺条件为:碱性蛋白酶:pH8,酶活添加量为6000u/g料,时间3 h,温度50℃:复合风味蛋白酶:pH6,酶活添加量为6000u/g料,时间1 h,温度55℃,在此条件下对麦麸蛋白进行水解,对O_2~-·和·OH的清除率分别为81.60%和86.16%。正交试验结果表明:在设定的四个因素中,对自由基清除能力影响程度依次为:pH＞时间＞酶活添加量＞温度。
3.双酶分步水解后的麦麸多肽进行超滤研究表明,分子量低于10KDa的麦麸多肽抗氧化活性最强;采用SephadexG-25层析柱对低分子量的麦麸多肽进行分离,获得3个分离峰,其中第3个峰抗氧化活性最强。采用DEAE-32纤维素柱分离经SephadexG-25纯化后的活性组分,获得4个分离峰,其中第4个峰抗氧化活性最强。采用RT-HPLC分离经DEAE-32纤维素柱分离纯化后的活性组分,条件为:色谱柱:SUPELLOSIL C_(18)柱(25cm×4.6mm);检测波长:215 nm;柱温:35℃;流速:0.5 mL/min;上样量:10μL;沈脱条件为:(80%甲醇,20%水),分离出2个主峰,其中第1个峰具有较高的抗氧化活性。将收集的活性组分进行醋酸纤维素薄膜电泳,电泳结果为单一条带,说明收集的活性麦麸多肽纯度较高,质谱(MS)测定其分子量为1326.2Da。制备的麦麸多肽在pH6.0～8.0范围内比较稳定,pH＜4.0及pH＞8.0时,麦麸多肽的稳定性下降。
4.抗氧化试验表明:经Sephadex G-25分离后制备的麦麸多肽具有较高的清除超氧阴离子自由基(O_2~-·)和羟自由基(·OH)的能力;可明显抑制溶血反应的发生,有效保护红细胞结构的完整性;并具有抑制·OH诱导的线粒体肿胀的功能;体外实验证明麦麸多肽具有较好的抗氧化作用。通过体内试验证明麦麸多肽具有很好的抗DNA氧化功能;能够促进小鼠血清和肝脏SOD、GSH-Px值的升高,降低脂质过氧化物MDA值,具有较好的提高机体内源性抗氧化酶活性,清除自由基,抑制脂质过氧化损伤作用。
5.免疫试验表明:麦麸多肽具有增强免疫力的功效,其主要是通过促进机体的细胞免疫水平,增强巨噬细胞的吞噬功能,提高脾脏指数来实现其对机体的免疫作用的。麦麸多肽能延长小鼠负重游泳时间,增加小鼠肝糖原储备量,显著降低小鼠剧烈运动后血尿素氮含量,具有较强的增强动物运动耐力、缓解动物体力疲劳的作用。
6.毒性试验表明:麦麸多肽小鼠急性毒性试验,LD_(50)＞20g/kg,属无毒级。Ames试验、骨髓细胞微核试验、睾丸精母细胞染色体畸变试验、彗星试验结果均为阴性,表明麦麸多肽是一种无毒物质,初步证明麦麸多肽的食用安全性。
7.以明胶为壁材包埋制备麦麸多肽微胶囊,对包封率的影响顺序为超声功率＞芯材:壁材＞超声温度＞超声时间。明胶包埋麦麸多肽的最佳工艺条件为:芯材:壁材为1:8,超声功率为60W,超声时间为70min,超声温度为50℃,在此条件下,包封率可以达到59.68%。
以饱和卵磷脂、胆固醇制备的麦麸多肽脂质体,对包封率的影响顺序为:超声时间＞饱和卵磷脂与胆固醇物质的量比＞水化温度＞麦麸多肽量,最佳制备条件为饱和卵磷脂与胆固醇物质的量比为1:1,水化温度为55℃,超声波处理时间为3min,麦麸多肽量为2mL,此时包封率为88.16%。
Wheat is one of the three major grain crops in the world.The yield of wheat bran, byproduct of wheat processing,is very huge.At present,the effective utilization of wheat bran is very low,which is not fully,reasonably and efficiently utilized.Wheat bran peptide not only can broaden the range of wheat bran application and resolve the problem of bulk byproduct in the deep processing of wheat,but also enhance product added value.Wheat bran contains an abundant amount of protein,which is about 12～18%of the total weight,so it is a potential resource of plant protein.The study of wheat bran peptide made from wheat bran protein has not been reported yet.A series of experiments were taken to prepare bioactive peptides using enzymatic preparation from wheat bran protein,and wheat bran peptides were obtained successfully.The wheat bran peptide has good antioxidation,immunity enhancement and antifatigue effect.These researches can broad application area,develop new ways for further develop of wheat bran protein,provide theoretical basis and process parameters to industrial production of peptide and provide theoretical foundation and experimental basis for the more widely used of wheat bran peptide in health products and food.
In this paper,preparation,purification and biological activity of wheat bran peptide was systematic studied.The wheat bran protein extraction was used by alkali method and salt method,the optimum extraction conditions were determined.The scavenging activity of hydroxyl radical and superoxide anion radical taken as index,the best conditions of enzymatic preparation of wheat bran peptide determined by orthogonal test method.The antioxidant capacity of wheat bran peptide was comprehensive evaluated by in vivo and vitro test.The function of immunoenhancement of wheat bran peptide were evaluated by lymphocyte transformation test,determination of half hemolysis value,phagocytic index,immune organ index.The antifatigue effect of wheat bran peptide was estimated by loaned swimming test and determination of liver glycogen and blood urea nitrogen.The toxicological and safety evaluation of wheat bran peptide were tested by acute toxicity test,Ames test,mouse bone marrow micronucleus test,the chromosome aberration test of mouse primary spermatocyte, comet assay.Wheat bran peptide was isolated and purified by ultrafiltration,SeaphadexG25, DEAE-32 and reversed-phase high performance liquid chromatography.The molecular weight is measured by mass spectrometry(MS).The stability of wheat bran peptide was studied. Microcapsule and liposome of wheat bran peptide were prepared by ultrasonic method and rotary film-ultrasonic method,the optimum preparation conditions were determined.The main results are as followed.
1.The optimum extraction conditions of wheat bran protein by alkali method are as follows:solid-liquid ratio of 1:15,pH 11,temperature 50℃,time 2.5h,protein extraction rate is 57.86%.The optimum extraction conditions of wheat bran protein by salt method are as follows:concentration of 2%,temperature 40℃,time of 2h,solid-liquid ratio 1:15,protein extraction rate is 27.68%.Optimized by the two methods,alkali method is a better way.
2.The best conditions of enzymatic preparation of wheat bran peptide prepared by double-enzyme fractional hydrolysis with Alkaline protease and Flavourzyme were as follows: pH8,enzyme activity 6000u/g material,time 3 h,temperature 50℃with Alkaline protease, pH6,enzyme activity 6000u/g material,time 3 h,temperature 55℃with Flavourzyme,under these conditions for hydrolysis of wheat bran protein,and clearance rate of O_2-~·and·OH were 81.60%and 86.16%.Orthogonal test results show that the influences of the effect of free radical scavenging capacity are:pH＞Time＞addition of enzyme activity＞temperature.
3.Ultrafiltration were carried out to separate wheat bran peptide,less than 10KDa molecular weight is the strongest antioxidant activity,SephadexG-25 column chromatography was used to separate low molecular weight of wheat bran peptide,three separate peaks were got,of which the third peak with the strongest antioxidant activity.DEAE-32 cellulose column was used to separate the active component purified by the SephadexG-25,four separate peaks were got,of which the fourth peak with the strongest antioxidant activity. RT-HPLC was used to separate the active component purified by the DEAE-32 cellulose column,conditions are as follows:Column:SUPELLOSIL C_(18) column(25cm×4.6mm), detection wavelength:215 nm,column temperature:35℃,velocity:0.5 ml/min,sample loaded volume:10μL,elution conditions are as follows:(80%methanol,20%water),two peaks were isolated,of which the first has higher antioxidant activity.The active component was collected for cellulose acetate membrane electrophoresis,a single band was obtained.The molecular weight is 1326.2Da analysised by mass spectrometry(MS).Wheat bran peptide has high purity.Preparation of Wheat bran peptide in the range of pH6.0～8.0 is more stable,pH＜4.0 and pH＞8.0,the stability of wheat bran peptide is decreased.
4.The wheat bran peptide extracted by Sephadex G-25 has a higher scavenging activity of hydroxyl radical and superoxide anion radical,can inhibit hemolysis significantly,prevent the integrity of red blood cells effectively,inhibit mitochondria swelling induced by·OH, wheat bran peptide has good antioxidation in vitro.Wheat bran peptide has antioxidation of DNA in vivo,can promote mice serum and liver SOD,SOD,GSH-Px values and reduce the lipid peroxide MDA value,with better improvement of the body endogenous antioxidant enzyme activity,scavenging free radicals,inhibit lipid peroxidation injury.
5.Immunological tests show that wheat bran peptides have enhanced the effectiveness of the immune system,through the promotion of the level of cell-mediated immunity mainly, and enhance of macrophage phagocytic function,increase of spleen index to achieve its role of the immune.Wheat bran peptide can extend mice swimming time,increase liver glycogen storage quantity in mice,reduce blood urea nitrogen significantly,enhance exercise tolerance and alleviate physical fatigue of animals.
6.Toxicity test show that wheat bran peptide in mice acute toxicity test,LD_(50)＞20g/kg,is non-toxic class.Results of Ames test,mouse bone marrow micronucleus test,the chromosome aberration test of mouse primary spermatocyte and comet assay were negative. Wheat bran peptide is a non-toxic material.The present studies thus provide preliminary proof of safety for wheat bran peptide.
7.Wheat bran peptide microcapsule was prepared with gelatin embedded as wall material,the influence order of entrapment efficiency is ultrasonic power＞core material:wall material＞ultrasonic temperature＞ultrasonic time.The best conditions of wheat bran peptide embedded with gelatin are as follows:core material:wall material for the 1:8,ultrasonic power of 60W,ultrasonic time of 70min,ultrasonic temperature 50℃,in these conditions,the rate of entrapment efficiency can be achieved 59.68%.
Wheat bran peptide liposome was prepared with satured phospholipids and cholesterol, the influence order of entrapment efficiency is ultrasonic time＞amount of substance ratio of lecithin and cholesterol＞hydration temperature＞amount of wheat bran peptide,The best conditions of wheat bran peptide embedded with satured phospholipids and cholesterol are as follows:molar ratio of lecithin:cholesterol for the 1:1,the hydration temperature of 55℃, ultrasonic processing time for 3min,wheat bran polypeptide of 2mL,in these conditions,the rate of entrapment efficiency can be achieved 88.16%.
引文
1.包文超.2005.蛋白质多肽类药物的可降解缓释微球制备方法和应用相关问题.化学世界,46(1):50-53.
2.包怡红.2006.乳清蛋白肽的制备及羟自由基的清除作用.中国乳品工业,34(8):23-26.
3.曹向宇,惠秀娟,马汐平,等.2006.激素类除草剂二氯喹磷酸遗传毒性比较.中国公共卫生,22(3):333-334.
4.陈成,刘文玉,杨青.2004.大豆蛋白活性肽的生物学功能及其应用.黑龙江农业科学,(3):40-42.
5.陈凤莲,方桂珍.2005.生物技术在小麦麸皮深加工方面的应用.粮食加工,(6):43-47.
6.陈贵堂,赵立艳,丛涛,等.2007.花生多肽的制备及其对氧化损伤模型小鼠抗氧化作用的研究.食品科学,28(3):324-327.
7.陈合,许牡丹.2003.新型食品原料制备技术与应用.第一版.北京:化学工业出版社,29-31.
8.陈美珍,余杰,郭慧敏.2002.大豆分离蛋白酶解物清除羟自由基作用的研究.食品科学,23(1):43-46.
9.陈正行.2000.米糠浓缩蛋白的提取及功能性评价.食品与发酵工业,26(4):17-19.
10.崔福德.2003.药剂学.第五版.北京:人民卫生出版社,16-38.
11.寸冬梅,崔福德,游本刚,等.2003.尼群地平聚乳酸微球的制备及影响因素考察.沈阳药科大学学报,20(5):328-332.
12.邓成萍,张惠,魏秀英.2004.大豆低聚肽的研究进展.食品科学,25(增刊):237-240.
13.丁红秀,高荫榆,晁红娟,等.2009.毛竹叶多糖抗疲劳作用研究.食品科学,29(4):389-391.
14.丁雅韵.2002.蛋白质水解液中氨基酸组成的定量分析.分析化学,30(4):418-421.
15.董文宾,杨兆艳,胡献丽,等.2005,植物来源生物活性肽研究概况.食品研究与开发,26(1):53-55.
16.杜林,李亚娜.2005.生物活性肽的功能与制备研究进展.中国食物与营养,(8):18-21.
17.樊利青.2000.微生物发酵制取功能食品的研究现状.食品科学,2000,21(12):182-184.
18.范志红,南庆贤.2000.乳中蛋白质和肽对人体的保护作用.中国乳品工业,28(5):29-33.
19.丰慧根.1998.胎盘免疫调节多肽遗传毒性和抗突变作用的研究.癌变.畸变.突变,10(3):167-170.
20.冯彪,倪晋仁,毛学英.2005.超滤技术处理酪蛋白酶解液的研究.中国乳品工业,33(3):32-34.
21.冯炜权,冯美云,宋成忠,等.1999.运动生物化学.第一版.北京:人民体育出版社,191-195.
22.冯炜权.1998.运动训练生物化学.第一版.北京:北京体育大学出版社,81-86.
23.冯孝庭.2000.吸附分离技术.第一版.北京:化学工业出版社,81-92.
24.凤志慧,程时.1999.氧化型胆固醇与动脉粥样硬化的关系.生理科学进展,30(1):23.
25.葛瑞宏,纪芳,朱蓓薇.2003.羊胎盘肽的研制.大连轻工业学院学报,22(4):269-272.
26.葛轶群.2004.生物活性肽的研究进展.中国生化药物杂志,19(6):404-406.
27.龚广矛,巫庆华,吴正均.2001.乳铁蛋白的生理功能.中国乳品工业,29(1):20-23.
28.龚国清,徐椭本.1991.小鼠衰老模型研究.中国药科大学学报,21(2):101-103.
29.顾瑞霞.2000.乳与乳制品的生理功能特性.第一版.中国轻工业出版社,42-44.
30.郭学攀,王会霞,程丽英,等.2007.米糠蛋白的提取及功能性质研究.河南化工,24(7):23-25.
31.郭祯祥,李利民,温纪平.2003.小麦麸皮的开发与利用.粮食与饲料工业,(6):43-45.
32.韩超,陈军辉,康海宁,等.2007.反相高效液相色谱法测定太子参中的环肽Pseudostellarin B.分析实验室,26(1):42-45.
33.何来英,严卫星,楼密密,等.1997.保健食品抗疲劳作用试验方法研究.中国食品卫生杂志,9(4):1-6.
34.何少钧.2001.运动性疲劳的生化机制与恢复过程.现代康复,5(8):98.
35.候香玉.1991.运动对自由基代谢的影响.体育科学,(4):42-46.
36.胡大林.2002.自由基与DNA的损伤.国外医学卫生学分册,29(5):261.
37.胡俊刚,王璋,许时婴,等.2001.离子交换法制备酪蛋白磷酸肽.无锡轻工大学学报,20(2):113-117.
38.黄永东,甘一如,韩彦丽.2004.反相高效液相色谱法分析化学合成胸腺素α1.分析化学,32(7):927-929.
39.贾冬英.2001.胶原蛋白多肽功能特性的研究.食品科学,22(6):21-24.
40.江波.2006.酶解猪血蛋白中生物活性肽的纯化和功能研究.吉林大学硕士学位论文.1-12.
41.江利源,吕飞杰,台建祥.2000.小麦麸皮的利用.西部粮油科技,25(1):55-56.
42.蒋菁莉,任发政,蔡华伟.2006.牛乳酪蛋白降血压肽的超滤分离.食品科学,27(7):124-128.
43.焦迎春,郑晓冬.2002.活性肽在食品中的应用研究.粮油加工与食品机械,(8):35-37.
44.金良正.2001.液相C_(18)柱检测水中五氯酚.预防医学文献信息,7(3):280-281.
45.金晓玲,杜红岩,李饮.2009.杜仲雄花茶对小鼠抗疲劳作用的研究.食品科学,29(7):432-434.
46.金宗濂.1995.SOD作为延衰食品功能因子的可行性研究.食品科学,16(8):60-62.
47.喇文军.2008.蛋白质、蛋白酶以及短肽类的分离提纯技术及应用.食品工程,(1):15-19.
48.李吕文,欧阳韶晖.2003.小麦麸皮的综合利用.粮食加工与食品机械,(7):55-56.
49.李成仁,蔡文琴,肖茂磊,等.1999.生长抑素和血管活性肠肽对腹腔巨噬细胞吞噬能力的调节和细胞内钙离子浓度的调节.解剖科学进展,5(4):367-368.
50.李虹奇.1993.活性多肽蛋白质研究近况.中草药,24(7):373-378.
51.李静,汪志华.2006.米糠蛋白的特性及提取工艺.湖北农业科学,45(6):810-813.
52.李磊.2002.中性蛋白酶与酸性蛋白酶双酶法水解大豆蛋白的研究.西北轻工业学院学报,20(1):35-38.
53.李俐,马鞍哲,闫晓凯,等.2003.超氯化物歧化酶脂质体制备方法包封率的比较.吉林大学学报(医学版),29(4):535-536.
54.李明妹,姚开,贾冬英.2004.碱提酸沉法制取花生分离蛋白的优化条件,29(11):21-23.
55.李世敏.2006.玉米降血压肽的分离纯化研究.食品科学,27(7):69-71.
56.李孝东,袁建华.2003.抗菌肤的研究进展.山东医药工业,22(1):27-28.
57.李云,杨素青,张军.2002.急性致衰老动物模型的探讨,卫生研究,31(4):290-291.
58.林藩平.2000.生物活性肽在食品及饲料业中的开发利用.福建畜牧兽医,22(2):38-42.
59.林文韬,林建棣,冯炜权.1999.运动能力的生物化学.第一版.北京:人民体育出版社,146.
60.凌关庭.2004.抗氧化食品与健康.第一版.北京:化学工业出版社,1-58,233-234.
61.刘士山,张子周,朱利平,等.2002.羊胚胎盘功能测试.中国生化药物杂志,23(5):236-238.
62.刘威,段海清,张兆山.2003.阿片受体的研究进展.生物技术通讯,14(3):231-234.
63.刘勇.2006.玉米ACEI活性肽体内降血压功能试验研究.中国粮油学报,21(6):55-58.
64.卢鹤,郑永杰.2006.高效液相色谱法分离大豆蛋白肽.齐齐哈尔大学学报,22(2):1-3.
65.陆彬.2003.药荆学.北京:中国医药科技出版社,460.
66.吕淑霞.2003.基础生物化学实验指导.北京:中国农业大学出版社,34-37,77-82.
67.罗芳.2005.Folin-酚试剂法蛋白质定量测定.黔南民族师范学院学报,18(3):46-48.
68.罗丽萍,高荫榆,洪雪娥,等.2005.薯蔓黄酮和多糖体内抗氧化作用研究.食品科学,26(8):408-410.
69.马建农,朱宝玲,戚正武.1992.猪胰脏中胰岛素拮抗肽的分离纯化及其性质的初步研究.生物化学杂志,8(1):7-13.
70.潘宇,朱学军,牟颖.2008.高效液相色谱法分析纯化合成肽.生命科学仪器,6(9):13-18.
71.庞广昌,王秋楹,陈庆森.2001.生物活性肤的研究进展理论基础与展望.食品科学,22(2):80-84.
72.皮钰珍,张奇,刘长江等.2008.鹿胎盘肽微胶囊技术的研究.食品研究与开发,29(5):28-32.
73.皮钰珍,刘长江,王淑琴,等.2008.利用层析法纯化鹿胎盘多肽的研究.食品与发酵工业,34(3):58-61.
74.皮钰珍,刘长江,岳喜庆,等.2007.鹿胎盘多肽稳定性的研究.食品研究与开发,28(1):33-36.
75.齐继成.2004.我国生物活性肽开发应用前景.中国保健食品,(4):22-25.
76.乔明曦.2005.注射用蜂毒多肽温度敏感型缓释凝胶的制备及体外释放研究.沈阳药科大学学报,22(4):252-254,266.
77.邱春江,陈慧.2008.木瓜蛋白酶水解文蛤蛋白制备小分子肽及其抗氧化研究.18(3):180-182.
78.曲运波,李娟,庞思平.2008.反相高效液相色谱法检测降血压肽.光谱实验室,25(2):81-83.
79.饶国华.2006.利用低次烟叶蛋白制备生物活性肽及烟用香精的研究.华南理工大学博士学位论文,1-25.
80.任娇艳.2008.草鱼蛋白源抗疲劳生物活性肽的制备分离及鉴定技术研究.华南理工大学博士学位论文,7-13.
81.任晓慧.2004.多肽、蛋白质药物的微球缓释/控释系统.吉林畜牧兽医,(1):22-25.
82.沈伽弟,叶洪金,徐在海,等.2003.内毒素对老龄和D-半乳糖致拟衰老大鼠的肝毒性比较.军事医学科学院院刊,27(4):274-276.
83.师晓栋,陈秀兰,何海伦,等.2000.海洋蛋白酶解物中生物活性肽的研究进展.氨基酸和生物资源,22(4):13-16.
84.石岗.2002.生物活性肽研究进展.北京农业科学,(3):9-13.
85.石彦国,林宇红.2006.外啡肽与大豆肽食品安全.食品工业科技,27(1):186-188.
86.宋春丽.2008.抗氧化肽的研究进展.农产品加工,42(7):112-115.
87.孙庆杰,田正文.2003.碱法提取浓缩大米蛋白工艺条件的研究.食品工业科技,24(9):38-40.
88.唐传核,曹劲松,彭志英.2000.铁蛋白最新研究进展.中国乳品工业,28(5):44-47.
89.田艳燕,葛兰,段相林,等.2007.番茄红素脂质体的体外释放及大鼠体内药代动力学和抗氧化功能.药学学报,42(10):1107-1111.
90.汪家政,范明主编.2001.蛋白质技术手册.北京:科学出版社,20-28.
91.王梅,沈辉.1997.食物蛋白酶解物中的生物活性肽.氨基酸和生物资源,19(1):40-43.
92.王海滨.1999.生物活性肽的应用研究概况.肉类工业,(8):28-32.
93.王辉,冯万祥.1997.几种国产树脂对谷胱甘肽的分离性能测定.离子交换与吸附,13(3):318-321.
94.王菁莎,王颉,刘景彬.2005.小麦麸皮的加工利用现状.纤维素科学与技术,13(2):59-65.
95.王立,陈正行,王文高.2002.米糠蛋白研究.粮食与油脂,(2):28-29.
96.王萍,高天,赵晓丹.2004.小麦麸皮蛋白质的提取.粮油加工与食品机械,(10):51-52.
97.王玮,周建平,任逢晓.2007.主动载药法制备双氯芬酸钠脂质体及其体外释放.中国药科大学学报,38(4):323-326.
98.王文高,陈正行,姚惠源.2002.大米蛋白及其水解物功能性质与疏水性关系的研究.粮食与饲料工业,(7):49-50.
99.王旭峰,何计国,陶纯洁,等.2006.小麦麸皮的功能成分及加工利用现状.粮食与食品工业,13(1):19-22.
100.王亚林,陶兴无,钟放旭,等.2002.碱酶两步法提取米渣中蛋白质的工艺研究.中国油脂,27(3):53-54.
101.王宇新,周晓巍,党颖,等.2005.提高蛋白质和多肽类药物代谢稳定性的研究进展.生物技术通讯,16(6):665-667.
102.卫生部卫生监督司.2003.保健食品的功能学评价程序和检验方法.北京:人民卫生出版社,16-22.
103.魏征人.2005.东亚钳蝎蝎毒多肽镇痛作用的研究.中国农村医学杂志,3(2):18-20.
104.文镜,王津,金宗濂.1995.通过小鼠运动后血尿素变化规律观察中药的抗疲劳作用.北京联合大学学报,9(2):55-58.
105.文镜,张西,常平,等.2008.通过检测小鼠体内羟自由基含量评价保健食品的抗氧化功能.食品科学,29(1):286-291.
106.吴建平,丁宵霖.1998.食品蛋白质降血压肽的研究进展.中国粮油学报,13(5):10-14.
107.吴建平,潘文彪.1999.乳蛋白生物活性肤的研究进展.中国乳品工业,27(1):12-15.
108.吴建平.1998.生物活性肽的研究进展.食品与机械,(1):6-8.
109.吴开平.2006.羊胎盘提取液及其组分(SPIF-I)的免疫活性研究.氨基酸和生物资源,28(3):62-64.
110.吴梧桐.1993.生物制药工艺学.北京:中国医药科技出版社,209.
111.吴亚丽,邓毛程,梁世中.2007.反相高效液相色谱法在降血压肽分离与纯化中应用的研究.广东轻工职业技术学院学报,6(3):27-30.
112.武伟.2001.微胶囊控制释放作用及其在食品工业中应用.粮食与油脂,(7):5-8.
113.夏其昌.1999.蛋白质化学研究技术与进展.北京:科学出版社,36-37.
114.萧能庚,余瑞元,袁明秀,等.2005.生物化学实验原理和方法.第二版.北京:北京大学出版社,236-239.
115.谢兰桂.2006.多肽蛋白类药物的长效注射微球突释控制技术研究进展.中国医药工业杂志,37(9):639-643.
116.徐力,李相鲁,吴晓霞,等.2004.一种新的玉米抗氧化肽的制备与结构表征.高等学校化学学报,25(3):466-469.
117.徐叔云,陈修.2002.药理实验方法学.第三版.北京:人民卫生出版社,1464-1472.
118.徐忠,薄凯,张珍珠.2006.麦麸蛋白的碱法提取工艺及乳化性质研究.食品工业科技,29(9):66-69.
119.许若军,王锋.2000.乳源性生物活性肽生物学作用及其应用.动物医学进展,21(2):8-11.
120.严浪,石宝霞,李全宏.2008.莲藕多糖的分离纯化及抗氧化活性研究.食品科学,29(4):66-69.
121.杨国宇,王艳玲,王月影,等.2003.肌肽对小鼠抗疲劳作用的试验研究.河南农业大学学报,37(4):383-385.
122.杨倩,熊善柏,钟慧臻,等.2008.大米类蛋白反应条件优化及其产物的氨基酸组成分析,23(4): 5-8.
123.杨小军,左伟勇,陈伟华,等.2005.灌喂大豆蛋白胃蛋白酶酶解物对大鼠免疫功能的影响.畜牧兽医学报,36(4):348-351.
124.杨小军,左伟勇,陈伟华.2004.面筋蛋白的胃蛋白酶酶解物对大鼠免疫功能的影响.南京农业大学学报,27(4):69-72.
125.叶小敏,田颂九,李慧义,等.2007.BCA法测定猪肺表面活性物质及其冻干粉中的表面活性蛋白质,8(1):28-31.
126.余冰宾.2004.生物化学实验指导.北京:清华大学出版社,32.
127.余谦,李明富,宋开源,等.2001.中医药抗体力性疲劳的整体思辨与应用前景.中国运动医学杂志,20(1):3-4.
128.余艳菘.2002.酪蛋白磷酸肽对牙釉质龋再矿化作用的初步研究.实用医学杂志,10(8):104-105.
129.袁其朋.2001.膜分离技术处理大豆乳清废水.水处理技术,27(3):161-163.
130.曾庆祝,许庆陵,林鲁萍.2005.扇贝边酶解物抗氧化作用研究.中国生化药物杂志,26(2):86-89.
131.翟瑞文.1997.玉米蛋白在食品工业中的应用.广州食品工业科技,13(3):39-41.
132.张斌,郑为完,李积华,等.2007.Alcalase 2.4L FG酶水解赤豆蛋白工艺及其动力学研究,29(1):66-69,73.
133.张寒俊,周俊梅,刘大川.2008.双低菜籽分离蛋白的酶解条件及活性肽抗氧化特性研究,33(2):15-17.
134.张昊,任发政.2008.天然抗氧化肽的研究进展.食品科学,29(4):443-447.
135.张晖,毛锦生,张建萍.1998.小麦麸皮蛋白质的提取与应用.无锡轻工大学学报,17(1):44-49.
136.张佳程,王海燕,褚庆环.2004.发酵乳中ACE抑制剂的超滤分离.中国乳品工业,32(1):32-44.
137.张峻,吉伟之,陈晓云,等.2004.壳聚糖-海藻酸钠微胶囊对葡萄多酚控制释放的研究.食品科学,25(5):102-104.
138.张莉莉,王恬.2005.大豆源生物活性肽的研究进展.中国油脂,30(4):33-35.
139.张连富,李红.1999.蛋白质酶法改性研究进展.粮食与食品工业,(1):17-20.
140.张龙翔,张庭芳,李令媛.1997.生化实验方法和技术.第二版.北京:高等教育出版社,47-52.
141.张鸣镝,管骁,姚惠源.2007.玉米胚芽蛋白酶解物对小鼠免疫功能的影响.食品科学,28(2):302-305.
142.张彦妮,王海滨.2008.麦麸的综合利用与研究进展.粮食加工,33(1):24-46.
143.张阳德,吴焕林,王薇,等.2008.丹参素柔性纳米脂质体的制备及包封率的测定.现代医学杂志,18(2):161-163.
144.张英,董绍华.1997.氨基酸清除活性氧自由基作用的研究.科技通报,(5):312-315.
145.张宇昊.2007.花生短肽制备及其功能活性研究.中国农业科学院.博士学位论文,5-17.
146.张源淑,邹思湘.2001.乳源阿片肽活性物质对动物消化、代谢的影响.中国饲料,(13):14-15,21.
147.赵利,王璋,许时婴.2005.Alcalase水解酪蛋白特性的研究.中国乳品工业,33(4):15-19.
148.赵锐,顾谦群,管华诗.2000.多肽物质分离与分析方法研究进展.中国海洋药物,(3):48-53.
149.赵稳兴,王先远,许志勤,等.1999.运动小鼠心肌和骨骼肌对支链氨基酸的摄取及其对蛋白质合成的作用.中国应用生理学杂志,15(2):127-130.
150.赵永芳.1994.生物化学技术原理及应用.武汉:武汉大学出版社,16-22.
151.郑华,傅伟龙.2000.酪蛋白水解物对小鼠生长及免疫功能的影响.华南农业大学学报,21(3):71-74.
152.郑喜群,刘晓兰,王晓杰,等.2005.挤压膨化玉米黄粉酶解制备生物活性肽.食品与发酵工业,31(8):1-3.
153.郑学玲,姚惠源,李利民,等.小麦加工副产品--麸皮的综合利用研究.粮食与饲料工业,(12):38-39.
154.周国华.2006.牛和羊胎盘肽的制备及其生物活性的研究.中国生化药物杂志,27(3):172-175.
155.周惠明,陈正行.2001.小麦制粉与综合利用.北京:中国轻工业出版社,5-6.
156.周俊清,2008.酪蛋白肽及其苦味肽功能特性的研究.中国农业科学院.博士学位论文,3-20.
157.朱海彦,崔福德.2007.尼群地平可生物降解微球和原位凝胶的药物动力学.沈阳药科大学学报.24(3):133-138.
158.朱秀清,许慧.2005.酶法大豆蛋白水解程度控制研究.粮油食品科技,(1):32-35.
159.邹远东.2004.引起世界关注的肽的生理特性.当代经济,(9):39.
160.邹远东.2002.大豆多肽的极强活性利多样性.当代经济,(2):26-28.
161.Adler N J.1986.Enzymic Hydrolysis of Food Proteins.Elsevier Applied Science Publishers.London,57-110.
162.Ahn S W,Kim K M,Yu K W,et al.2000.Isolation of angiotensin I converting enzyme inhibitory peptide from soybean hydrolysate.Food Sci.Biotechnol,(9):378-381.
163.Alfonso C.2000.Enzymatic protein hydrolysates in human nutrition.Trends in Food Science &Technology,11(7):254-262.
164.Amanda L,Johnsen A H,Bienert M M,et al.2000.Isolation,structural characterization,and bioactivity of a novel neuromedin U analog from the defensive skin secretion of the Australasian tree frog,Litoria caerulea.J Biol Chem,275(7):4549-4554.
165.Ariyoshi Y.1993.Angiotensin-converting enzyme inhibitors derived from protein.Trends Food Sci Technol,(4):139-144.
166.Bernardi Don L S,PilosofA M R,Bartholomal G B.1991.Enzymatic modification of soy protein concentrates by fungal and bacterial proteases.Journal of the American Oil Chemists' Society,68(2):102-105.
167.Bordenave S,Sannier F,Rocart G,et al.1999.Continuous hydrolysis of goat whey in an ultrafiltration reactor:Generation of alpha-lactophin.Preparatory and Biotechnology,29(2):189-202.
168.Brantl V,Teschemacher T,Henschen A,et al.1979.Novel opioid peptides derived from casein (-Casomorphin)I:Isolation from bovine casein peptone.Hoppe-Seyler's Zeitschrift fur Physiologische Chemic,360(9):1211-1216.
169.Brouns F,Van der Vusse G.1998.Utilization of lipid during exercise in human subjects:metabolic and dietary constraints.Brit.J.Nutr,79(2):117-128.
170.Byun T,Kofod L,Blinkovsky A.2001.Synergistic action of an X-prolyl dipeptidyl aminopeptidase and a non-specific aminopeptidase in protein hydrolysis.J.Agric.Food Chem,49(4):2061-2063
171.Chan K M,Decker E A,Means W J.1993.Extraction and activity of carnosine anaturally occurring antioxidant in beef muscle.J Food Sci,58(11):1-4
172.Chen H M,Muramoto K,Yamauchi F.1995.Structural analysis of antioxidative peptides from soybean-conglycinin.Journal of Agriculture of Food Chemistry,43(3):574-578.
173.Chibuike C.Udenigwe,Yeh-Lin Lu,Chuan-Hsiao Han,et al.2009.Flaxseed protein-derived peptide fractions:Antioxidant properties and inhibition of lipopolysaccharide-induced nitric oxide production in murine macrophages.Food Chemistry,116(1):277-284.
174.Chuan Sheih,Tony J.Fang,Tung-Kung Wu.2009.Isolation and characterisation of a novel angiotensin I-converting enzyme (ACE) inhibitory peptide from the algae protein waste.Food Chemistry,115(1):279-284.
175.Chuan Sheih,Tung-Kung Wu,Tony J.Fang.2009.Antioxidant properties of a new antioxidative peptide from algae protein waste hydrolysate in different oxidation systems.Bioresource Technology,100(13):3419-3425.
176.Clare DA,Swaisgood H E.2000.Bioactive milk peptides:a prospectus.J.Dairy Sci,83(6):1187-1195
177.Collins A.2005.Antioxidant intervention as a route to cancer prevention.European Journal of Cancer,41(13):1923-1930.
178.Daniel H.2004.Molecular and integrative physiology of intestinal peptide transport.Annual Review of Physiology,66(3):361-384.
179.Decker E A,Wendy K M,Pindel E V,et al.l995.Interactions between carnosine and the different redox states of myoglobin.Journal of Food Science,60(6):1201-1204.
180.Droge W.2002.Free radicals in the physiological control of cell function.Physiol Rev,82(1):47.
181.Eun-Kyung Kim,Seung-Jae Lee,Byong-Tae Jeon,et al.2009.Purification and characterisation of antioxidative peptides from enzymatic hydrolysates of venison protein.Food Chemistry,114(4):1365-1370.
182.Fernande Garcia A,Zoller I Butz P.2006.High pressure induced hydrolysis arcterminus of peptide derivative yielding bioactive peptides.Food chemistry,95(22):301-306.
183.Fernando D,Etelvino J H.2004.Aminoacetone induced iron-mediated oxidative damage to isolated rat liver mitochondria.Archives of Biochem and Biophys,430(2):284-289.
184.Flat A M,Migliore-Samour D,Jolles P,Drouet L,et al.1993.Biologically active peptides from milk proteins with emphasis on two examples concerning antithrombotic and immunomodulating activities.J Dairy Sci,76(1):301-310.
185.Fukudome S,Yoshikawa M.1993.Gluten exorphin-C-a novel opioid peptide derived from wheat gluten.Febs Lett,316(1):17-19.
186.Garlich P J,Gtant I.1988.Amino acid infusion increases the sensitivity of muscle protein synthesis in vivo to insulin.Biochem.J,254(22):579-584.
187.Gauthier S F,Pouliot M.1996.Use of ultrafiltration for the preparation of enzymatic hydrolysates from milk protein.IDF Bulletin,31(1):31-32.
188.Giardino R,Giavaresi G,Fini M,et al.2002.The role of different chemical modifieations of superoxide dismutase in preventing a prolonged muscular ischemis/reperfusion injury.Artif Cells Blood Immubiol Biotechmol,30(3):189-198.
189.Gobbetti M.,Stepaniak L.,De Angelis M.,et al.2002.Latent bioactive peptides in milk proteins:proteolytic activation and significance in dairy processing.Crit.Rev.Food Sci.Nutr,42(3):223-239.
190.Goldfarb A H.1999.Nutritional antioxidants as therapeutic and preventive modalities in exercise induced muscle damage.Can.J.Appl.Physiol,24(3):249-266.
191.Grenby T H.1991.Intense sweetners for the food industry:An overview.Trends Food Sci Technol,13(2):2-6.
192.Hernandez-Ledesma B,Davalos A,Bartolome B,et al.2005.Preparation of antioxidant enzymatic hydrolysates from alpha-lactalbumin and beta-lactoglobulin.J.Agric.Food Chem,53(3):588-593.
193.Hoelzl C,Bichler J,Ferk F,et al.2005.Methods for the detection of antioxidants which prevent age related disease:A critical review with with particular emphasis on human intervention studies.Journal of Physiology and Pharmacology,56(2):49-64.
194.Homey V,Garin P.1997.Peptide growth factors and the adrenal cortex.Microsc Res Technol, 36(6):558-568.
195.Horiguchi N,Horiguchi H,Suzuki Y.2005.Effect of wheat gluten hydrolysate on the immune system in healthy human subjects.Biosci.Biotechnol.Biochem,69(12):2445-2449.
196.Hosoya M.2000.Identification and functional characterization of a novel subtype of neuromedin U receptor.J Biol Chem,275(38):29528-29532.
197.Irvine GB.2003.High-performance size-exclusion chromatography of peptides.J Biochem Biophys Methods,56(3):233-242.
198.ItzGerald R J,Murray B A,Walsh D J,et al.2004.Hypotensive peptides from milk proteins.J.Nutr,13(4):980-988.
199.Jae Y J,Park P J,Kim S K,et al.2005.Antioxidant activity of a peptide isolated from Alaskapollack (Theragra chalcogramma) frame protein hydrolysate.Food Res.Int,38(l):45-50.
200.Je J Y,Qian Z J,Kim S K.2007.Antioxidant Peptide Isolated from Muscle Protein of Bullfrog,Rana catesbeiana Shaw.J.Med.Food,10(3):401-407.
201.Jin-shui Wang,Mou-ming Zhao,Qiang-zhong Zhao,et al.2007.Antioxidant properties of papain hydrolysates of wheat gluten in different oxidation systems.Food Chemistry,101(4):1658-1663.
202.Kampa M.,Bakogeorgou E.,Hatzoglou A.,et al.l997.0pioid alkaloids and casomorphin peptides decrease the proliferation of prostatic cancer cell lines (LNCaP,PC3 and DU145) through a partial interaction with opioid receptors.Eur.J.Pharmacol,335(2):255-265.
203.Kanchan Garai,Scott L.Crick,Sourajit M.Mustafi,et al.2009.Expression and purification of amyloid-P peptides from Escherichia coli.Protein Expression and Purification,66(1):107-112.
204.Karolina Wahlstrom,Anders Unden.2009.A new protecting group for tryptophan in solid-phase peptide synthesis which protects against acid-catalyzed side reactions and facilitates purification by HPLC.Tetrahedron Letters,50(24):2976-2978.
205.Kitts D D.1994.Bioactive substances in food:identification and potential uses.Canadian Journal of Physiology and Pharmacology,72(44):423-434.
206.Kops S K,West A B,Leach J,et al.1997.Partially purified soy hydrolysates retard proliferation and inhibit bacterial translocation in cultured C2Bbe cells.J.Nutr,127(99):1744-1751.
207.Korhonen H,Pihianto A.2006.Bioactive peptides:production and functionality.Int.Dairy J,16(9):945-960.
208.Korhonen H.,Pihianto A.2003.Food-derived bioactive peptides—opportunities for designing future foods.Curr.Pharm.Des,9(16):1297-1308.
209.Kuo-Chiang Hsu,Geng-Hwang Lu,Chia-Ling Jao.2009.Antioxidative properties of peptides prepared from tuna cooking juice hydrolysates with orientase (Bacillus subtilis).Food Research International,42(5):647-652.
210.Kurihara Y,Satoru N.1994.Sweet,antisweet and sweetness-inducing substances.Trends Food Sci Technol,5(2):37-42.
211.Lahov E,Regelson W.1996.Antibacterial and Immunostim ulsting Casein-Derived Substance from Milk:Cascidin,Isracidin Peptide.Food Chem.Toxic,34(1):131-145.
212.Li B,Chen F,Wang X,et al.2007.Isolation and identification of antioxidative peptides from porcine collagen hydrolysate by consecutive chromatography and electrospray ionization-mass spectrometry.Food Chem,102(4):1135-1143.
213.Li C,Matsui T,Matsumoto K,et al.2002.Latent production of angiotensin I-converting enzyme inhibitors from buckwheat protein.J.Pept.Sci,8(6):267-274.
214.Li S,Chen H,Zhuang Y,et al.2000.Preparation of functional oligopeptides by enzymic hydrolysis of soybean protein.Shipin.Kexue,21(12):90-93.
215.Makoto Tamaki,Manabu Kokuno,Ichiro Sasaki,et al.2009.Syntheses of low-hemolytic antimicrobial gratisin peptides.Bioorganic & Medicinal Chemistry Letters,19(10):2856-2859.
216.Marian V,Dieter L,Jan M,et al.2007.Free radicals and antioxidants in normal physiological functions and human disease.The International Journal of Biochemistry&Cell Biology,39(1):44-84.
217.Mark Davis J.1997.Possible mechanisms of central nervous system fatigue during exercise.Med.Sci.Sports Exerc,24(6):42-53.
218.Marta M.,Amaya A.2006.Antihypertensive peptides derived from egg proteins.Nutrition Journal,136(6):1457-1460.
219.Matsui T,Matsufuji H,Seki E,et al.1993.Inhibition of angiotensin Ⅰ-converting enzyme by Bacillus-licheniformis alkaline protease hydrolyzates derived from sardine muscle.Biosci.Biotechnol.Biochem,57(6):922-925.
220.McCann K B,Shiell B J,Michalski W P,et al.2006.Isolation and characterization of a novel antibacterial peptide from bobine αS1-casein.International Dairy Journal,16(4):316-323.
221.Meisel H.2005.Biochemical properties of peptides encrypted in bovine milk proteins.Curr.Med.Chem,12(16):1905-1919.
222.Meisel H.1998.Overview on Milk Protein-Derived Peptides.Int Dairy J,8(5):363-373.
223.Meisel H,FitzGerald R J.2003.Biofunctional peptides from milk proteins:mineral binding and cytomodulatory effects.Cum Pharm.Des,9(16):1289-1295.
224.Mellander O.1950.The physiological importance of the casein phosphopeptide calcium salts.Ⅱ.Per oral calcium dosage of infants.Acta.Soc.Med.Uppsala,55(5):247-255.
225.Michael A K Partridge,Yan Jiang,John H.2006.Skerritt.Immunochemical and eletrophoretic analysis of the modification of wheat protein in extruded flour products.Cereal Chemistry,80(6):791-811.
226.Michio Muguruma,Abdulatef M.Ahhmed,Kazunori Katayama,et al.2009.Identification of pro-drug type ACE inhibitory peptide sourced from porcine myosin B:Evaluation of its antihypertensive effects in vivo.Food Chemistry,114(2):516-522.
227.Mine Y,Kovacs N J.2006.New insights in biologically active proteins and peptides derived from hen egg.Worlds Poult Sci.J,62(3):87-95.
228.Mojarro-Guerra S H.1991.Isolation of low-molecular weight taste peptides from Vacherin Mont d'Or cheese.J Food Sci,56(44):943-947.
229.Morello H,McGorrin RJ,editors.1994.Thermally generated flavors:Maillard,microwave and extrusion process.ACS Symposium Series 543.American Chemical Society,18(6):172-181.
230.Muirhead E E,Brooks B,Arora K K.1974.Prevention of malignant hypertension by the synthetic peptide SQ 20,881.Laboratory Investigation,30(1):129-135.
231.Muruyama S,Mitachi H,Tanaka H,et al.1987.Studies on the active site and antihypertensive activity of angiotensin I-converting enzyme inhibitors derived from casein.Agricutral and Biology Chemistry,51(6):1581-1586.
232.Muruyama S,Nakagomi K,Tomizuka N,et al.l985.Angiotensin Ⅰ-converting enzyme inhibitor derived from an enzymatic hydrolysate of casein.Ⅱ.Isolation and bradykinin-potentiating activity on the uterus and the ileum of rats.Agricutural and Biology Chemistry,49(5):1405-1409.
233.Muruyama S,Suzuki H.1982.A peptide inhibitor of angiotensin Ⅰ converting enzyme in the tryptic hydrolysate of casein.Agricutural and Biology Chemistry,46(5):1393-1394.
234.Nagai T,Suzuki N,Nagashima T.2006.Antioxidative activities and angiotensin Ⅰ-converting enzyme inhibitory activities of enzymatic hydrolysates from commercially available Kamaboko species.Food Sci.Technol,12(4):335-346.
235.Ning Liu,Kim-Chung Lee,Wenjun Song,et al.2009.Identification of amino acid substitutions in mutated peptides of nucleoprotein from avian influenza virus.Talanta,78(5):1492-1496.
236.Ondetti M A,Williams N J,Sabo E F,et al.1971.Angiotensin-converting enzyme inhibitors from the venom of Bothrops jararaca:isolation,elucidation of structure and synthesis.Biochemistry,10(22):4033-4039.
237.Oshima G,Shimabukuro H,Nagasawa K.1979.Peptide inhibitors of angiotensin I converting enzyme In digests of gelatin by bacterial collagenase.Biochimica and Biophysica Acta,566(1):128-137.
238.Ota M.1993.Enzymatic synthesis and chemical properties of sweet aminomalonyl (Ama) dipeptide esters(R)-Ama-(S)-PheOMe and (R)-Ama-(S)-PheOEt.Biosci Biotechnol Biochem,57(5):808-813.
239.Pena R E A,Xiong Y L.2001.Antioxidative activity of whey protein hydrolysates in a liposomal system.Journal of Dairy Science,84(3):2577-2583.
240.Pena-Ramos E A,Xiong Y L,Arteaga G.E.2004.Fractionation and characterisation for antioxidant activity of hydrolysed whey protein.J.Sci.Food Agric,84(14):1908-1918.
241.Pokorny J.1991.Natural antioxidants for food use.Trends Food Sci Technol,2(7):223-227.
242.Radha I,Arthur J.1992.Anti-browning agents:alternatives to the use of sulfites in foods.Trends Food Sci Technol,3(3):60-64.
243.Rajapakse,N,Mendis,E,Byun,H.G.,et al.2005.Purification and in vitro antioxidative effects of giant squid muscle peptides on free radical-mediated oxidative systems.J.Nutr.Biochem,16(9):562-569.
244.Reynolds E C,Black C L,Cai F,et al.1999.Advances in Enamel Remineralization:Casein Phosphopeptide Amorphous Calcium Phosphate.Journal of Clinical Dentistry,10(2):86-88.
245.Rival S G,Fornaroli S,Boeriu C G.2001.Caseins and casein hydrolysate Ⅰ Lipoxygenase inhibitory properties.Journal of Agriculture Food Chemistry,49(3):287.
246.Russell J.2002.Molyneux.Research opportunities for bioactive natural constituents in agriculture and food.Agricultural and Food Chemistry,50(24):6939-6942.
247.S K Patil,C Perera,M Baczynski.2007.Wheat proteins as funcitional and nutritious intredients.Cereal Foods World,50(5):266-270.
248.Sandhu SK,KaurG.2002.Alterations in oxidative stress scavenger system in aging rat brain and IumPhocytes.Biogerontology,13(3):161-173.
249.Sandrine G.R.,Fornaroli S,Carmen G,et al.2001.Wichers Caseins and Casein Hydrolysates.Lipoxygenase Inhibitory Properties.J.Agric.Food Chem,49(1):287-294.
250.Sanz Nebot V,Benavente F,Toro I,et al.2001.Optinization of HPLC condition for the separation of complex crude mixtures produced in the synthesis of therapeutic peptide hormones Chromatographia,53(1):167.
251.Satio K,Jin D H,Ogawa T,et al.2003.Antioxidant properties of tripeptide libraries prepared by the combinatorial chemistry.Journal of Agricultural and Food Chemistry,51(12):3668-3674.
252.Schusdziarra V.1983.Effect of Casomorphins on somatostatin release in dogs.Endocrinology,112 (6):1948-1951.
253.Sewald N,Jakubke H D.2002.Peptides:chemistry and biology.1st edition.Wiley-VCH,hardcover,562.
254.ShaoYun Wang,Kingsley Agyare,Srinivasan Damodaran.2009.Optimisation of hydrolysis conditions and fractionation of peptide cryoprotectants from gelatin hydrolysate.Food Chemistry,115(2):620-630.
255.Smacchi E,M Gobbetti.2000.Bioactive peptides in dairy products,synthesis and interaction with proteolytic enzymes.Food Microbiology,17:129-141.
256.Sofia V,Silva F,Xavier M.2005.Caseins as source of bioactive peptides.International Dairy Journal, 15(1):1-15.
257.Song X,Bao M,Li D,et al.1999.Advanced glycation in D-galactose induced mouse aging model.Mechanisms of Ageing and Development,108(3):239-251.
258.Suetsuna K,Nakano T.2000.Identification of an antihypertensive peptide from peptic digests of wakame (Undaria pinnatifida).Journal of Nutrition Biochemistry,11(9):450-454.
259.Suetsuna K,Chen J R.2002.Isolation and characterization of peptides with antioxidant activity derived from wheat gluten.Food Sci.Technol.Res,8(3):227-230.
260.Takahashi M,Fukunaga H,Kaneto H,et al.2000.Behavioral and pharmacological studies ongluten exorphin A5,a newly isolated bioactive food protein fragment in mice.J.Pharmacol,84(3):259-265.
261.Takashi S,Yoshihiro K,Masahiro T,et al.1990.Further study on the salty peptide ornithyl-p-alanine.Some effects of pH and additive ions on the saltiness.J Agric Food Chem,38(3):25-29.
262.Tsuruki T,Kishi K,Takahashi M.,et al.2003.Soymetide,animmunostimulating peptide derived from soybean beta-conglycinin,isan fMLP agonist.FEBS Lett,540(3):206-210.
263.Turgeon S L,Gauthier S F.1990.Whey peptide fractions obtained with a two step ultrafiltration process:production and characterization.Journal of food science,55(3):106-110.
264.Walker G,Cai F,Shen P,et al.2006.Increased remineralization of tooth enamel by milk containing added casein phosphopeptide-amorphous calcium phosphate.J.Dairy Res,73(11):74-78.
265.Wang J S,Zhao M M,Zhao Q Z,et al.2007.Antioxidant properties of papain hydrolysates of wheat gluten in different oxidation systems.Food Chemistry,10(1):1658-1662.
266.Wang M,Hettiarachehy NS,QI M,et al.1999.Preparation and functional properties of rice Bran protein isolate.Journal of Agricultural and Food Chemistry,47(2):411-416.
267.Woerman J H,Satterlee L D.2003.Extraction and Nutritive Quality of Wheat Protein Concentrate.Food Tech,28 (7):50-52.
268.Ya-Li Tang,Yong-Hui Shi,Wei Zhao,et al.2009.Interaction of MDpep9,a novel antimicrobial peptide from Chinese traditional edible larvae of housefly,with Escherichia coli genomic DNA.Food Chemistry,115(3)867-872.
269.Yeung A C,Glahn R P,Miller D D.2001.Dephosphorylation of sodium caseinate,enzymatically hydrolyzed casein and casein phosphopeptides by intestinal alkaline phosphatase:implications for iron bioavailability.Journal of Nutritional biochemistry,12 (5):292-299.
270.Yeung A C,Glahn R P,Miller D D.2002.Effects of iron source on iron availability from casein and casein phosphopeptides.Journal of food science,67 (3):1271-1275.
271.Yingzhang.1997.New antimicrobial plant peptides.FEMS Microbiology letters,149 (1):59-69.
272.Yoshikawa M,Takahashi M,Yang S.2003.Delta opioid peptides derived from plant proteins.Curr.Pharm.Des,16(9):1325-1330.
273.Young J J,Yong K S,Kwon K S.2005.Preparation and antioxidative activity of hoki frame protein hydrolysate using ultrafiltration membranes.European Food Research and Technology,22(1):157-162.
2.包怡红.2006.乳清蛋白肽的制备及羟自由基的清除作用.中国乳品工业,34(8):23-26.
3.曹向宇,惠秀娟,马汐平,等.2006.激素类除草剂二氯喹磷酸遗传毒性比较.中国公共卫生,22(3):333-334.
4.陈成,刘文玉,杨青.2004.大豆蛋白活性肽的生物学功能及其应用.黑龙江农业科学,(3):40-42.
5.陈凤莲,方桂珍.2005.生物技术在小麦麸皮深加工方面的应用.粮食加工,(6):43-47.
6.陈贵堂,赵立艳,丛涛,等.2007.花生多肽的制备及其对氧化损伤模型小鼠抗氧化作用的研究.食品科学,28(3):324-327.
7.陈合,许牡丹.2003.新型食品原料制备技术与应用.第一版.北京:化学工业出版社,29-31.
8.陈美珍,余杰,郭慧敏.2002.大豆分离蛋白酶解物清除羟自由基作用的研究.食品科学,23(1):43-46.
9.陈正行.2000.米糠浓缩蛋白的提取及功能性评价.食品与发酵工业,26(4):17-19.
10.崔福德.2003.药剂学.第五版.北京:人民卫生出版社,16-38.
11.寸冬梅,崔福德,游本刚,等.2003.尼群地平聚乳酸微球的制备及影响因素考察.沈阳药科大学学报,20(5):328-332.
12.邓成萍,张惠,魏秀英.2004.大豆低聚肽的研究进展.食品科学,25(增刊):237-240.
13.丁红秀,高荫榆,晁红娟,等.2009.毛竹叶多糖抗疲劳作用研究.食品科学,29(4):389-391.
14.丁雅韵.2002.蛋白质水解液中氨基酸组成的定量分析.分析化学,30(4):418-421.
15.董文宾,杨兆艳,胡献丽,等.2005,植物来源生物活性肽研究概况.食品研究与开发,26(1):53-55.
16.杜林,李亚娜.2005.生物活性肽的功能与制备研究进展.中国食物与营养,(8):18-21.
17.樊利青.2000.微生物发酵制取功能食品的研究现状.食品科学,2000,21(12):182-184.
18.范志红,南庆贤.2000.乳中蛋白质和肽对人体的保护作用.中国乳品工业,28(5):29-33.
19.丰慧根.1998.胎盘免疫调节多肽遗传毒性和抗突变作用的研究.癌变.畸变.突变,10(3):167-170.
20.冯彪,倪晋仁,毛学英.2005.超滤技术处理酪蛋白酶解液的研究.中国乳品工业,33(3):32-34.
21.冯炜权,冯美云,宋成忠,等.1999.运动生物化学.第一版.北京:人民体育出版社,191-195.
22.冯炜权.1998.运动训练生物化学.第一版.北京:北京体育大学出版社,81-86.
23.冯孝庭.2000.吸附分离技术.第一版.北京:化学工业出版社,81-92.
24.凤志慧,程时.1999.氧化型胆固醇与动脉粥样硬化的关系.生理科学进展,30(1):23.
25.葛瑞宏,纪芳,朱蓓薇.2003.羊胎盘肽的研制.大连轻工业学院学报,22(4):269-272.
26.葛轶群.2004.生物活性肽的研究进展.中国生化药物杂志,19(6):404-406.
27.龚广矛,巫庆华,吴正均.2001.乳铁蛋白的生理功能.中国乳品工业,29(1):20-23.
28.龚国清,徐椭本.1991.小鼠衰老模型研究.中国药科大学学报,21(2):101-103.
29.顾瑞霞.2000.乳与乳制品的生理功能特性.第一版.中国轻工业出版社,42-44.
30.郭学攀,王会霞,程丽英,等.2007.米糠蛋白的提取及功能性质研究.河南化工,24(7):23-25.
31.郭祯祥,李利民,温纪平.2003.小麦麸皮的开发与利用.粮食与饲料工业,(6):43-45.
32.韩超,陈军辉,康海宁,等.2007.反相高效液相色谱法测定太子参中的环肽Pseudostellarin B.分析实验室,26(1):42-45.
33.何来英,严卫星,楼密密,等.1997.保健食品抗疲劳作用试验方法研究.中国食品卫生杂志,9(4):1-6.
34.何少钧.2001.运动性疲劳的生化机制与恢复过程.现代康复,5(8):98.
35.候香玉.1991.运动对自由基代谢的影响.体育科学,(4):42-46.
36.胡大林.2002.自由基与DNA的损伤.国外医学卫生学分册,29(5):261.
37.胡俊刚,王璋,许时婴,等.2001.离子交换法制备酪蛋白磷酸肽.无锡轻工大学学报,20(2):113-117.
38.黄永东,甘一如,韩彦丽.2004.反相高效液相色谱法分析化学合成胸腺素α1.分析化学,32(7):927-929.
39.贾冬英.2001.胶原蛋白多肽功能特性的研究.食品科学,22(6):21-24.
40.江波.2006.酶解猪血蛋白中生物活性肽的纯化和功能研究.吉林大学硕士学位论文.1-12.
41.江利源,吕飞杰,台建祥.2000.小麦麸皮的利用.西部粮油科技,25(1):55-56.
42.蒋菁莉,任发政,蔡华伟.2006.牛乳酪蛋白降血压肽的超滤分离.食品科学,27(7):124-128.
43.焦迎春,郑晓冬.2002.活性肽在食品中的应用研究.粮油加工与食品机械,(8):35-37.
44.金良正.2001.液相C_(18)柱检测水中五氯酚.预防医学文献信息,7(3):280-281.
45.金晓玲,杜红岩,李饮.2009.杜仲雄花茶对小鼠抗疲劳作用的研究.食品科学,29(7):432-434.
46.金宗濂.1995.SOD作为延衰食品功能因子的可行性研究.食品科学,16(8):60-62.
47.喇文军.2008.蛋白质、蛋白酶以及短肽类的分离提纯技术及应用.食品工程,(1):15-19.
48.李吕文,欧阳韶晖.2003.小麦麸皮的综合利用.粮食加工与食品机械,(7):55-56.
49.李成仁,蔡文琴,肖茂磊,等.1999.生长抑素和血管活性肠肽对腹腔巨噬细胞吞噬能力的调节和细胞内钙离子浓度的调节.解剖科学进展,5(4):367-368.
50.李虹奇.1993.活性多肽蛋白质研究近况.中草药,24(7):373-378.
51.李静,汪志华.2006.米糠蛋白的特性及提取工艺.湖北农业科学,45(6):810-813.
52.李磊.2002.中性蛋白酶与酸性蛋白酶双酶法水解大豆蛋白的研究.西北轻工业学院学报,20(1):35-38.
53.李俐,马鞍哲,闫晓凯,等.2003.超氯化物歧化酶脂质体制备方法包封率的比较.吉林大学学报(医学版),29(4):535-536.
54.李明妹,姚开,贾冬英.2004.碱提酸沉法制取花生分离蛋白的优化条件,29(11):21-23.
55.李世敏.2006.玉米降血压肽的分离纯化研究.食品科学,27(7):69-71.
56.李孝东,袁建华.2003.抗菌肤的研究进展.山东医药工业,22(1):27-28.
57.李云,杨素青,张军.2002.急性致衰老动物模型的探讨,卫生研究,31(4):290-291.
58.林藩平.2000.生物活性肽在食品及饲料业中的开发利用.福建畜牧兽医,22(2):38-42.
59.林文韬,林建棣,冯炜权.1999.运动能力的生物化学.第一版.北京:人民体育出版社,146.
60.凌关庭.2004.抗氧化食品与健康.第一版.北京:化学工业出版社,1-58,233-234.
61.刘士山,张子周,朱利平,等.2002.羊胚胎盘功能测试.中国生化药物杂志,23(5):236-238.
62.刘威,段海清,张兆山.2003.阿片受体的研究进展.生物技术通讯,14(3):231-234.
63.刘勇.2006.玉米ACEI活性肽体内降血压功能试验研究.中国粮油学报,21(6):55-58.
64.卢鹤,郑永杰.2006.高效液相色谱法分离大豆蛋白肽.齐齐哈尔大学学报,22(2):1-3.
65.陆彬.2003.药荆学.北京:中国医药科技出版社,460.
66.吕淑霞.2003.基础生物化学实验指导.北京:中国农业大学出版社,34-37,77-82.
67.罗芳.2005.Folin-酚试剂法蛋白质定量测定.黔南民族师范学院学报,18(3):46-48.
68.罗丽萍,高荫榆,洪雪娥,等.2005.薯蔓黄酮和多糖体内抗氧化作用研究.食品科学,26(8):408-410.
69.马建农,朱宝玲,戚正武.1992.猪胰脏中胰岛素拮抗肽的分离纯化及其性质的初步研究.生物化学杂志,8(1):7-13.
70.潘宇,朱学军,牟颖.2008.高效液相色谱法分析纯化合成肽.生命科学仪器,6(9):13-18.
71.庞广昌,王秋楹,陈庆森.2001.生物活性肤的研究进展理论基础与展望.食品科学,22(2):80-84.
72.皮钰珍,张奇,刘长江等.2008.鹿胎盘肽微胶囊技术的研究.食品研究与开发,29(5):28-32.
73.皮钰珍,刘长江,王淑琴,等.2008.利用层析法纯化鹿胎盘多肽的研究.食品与发酵工业,34(3):58-61.
74.皮钰珍,刘长江,岳喜庆,等.2007.鹿胎盘多肽稳定性的研究.食品研究与开发,28(1):33-36.
75.齐继成.2004.我国生物活性肽开发应用前景.中国保健食品,(4):22-25.
76.乔明曦.2005.注射用蜂毒多肽温度敏感型缓释凝胶的制备及体外释放研究.沈阳药科大学学报,22(4):252-254,266.
77.邱春江,陈慧.2008.木瓜蛋白酶水解文蛤蛋白制备小分子肽及其抗氧化研究.18(3):180-182.
78.曲运波,李娟,庞思平.2008.反相高效液相色谱法检测降血压肽.光谱实验室,25(2):81-83.
79.饶国华.2006.利用低次烟叶蛋白制备生物活性肽及烟用香精的研究.华南理工大学博士学位论文,1-25.
80.任娇艳.2008.草鱼蛋白源抗疲劳生物活性肽的制备分离及鉴定技术研究.华南理工大学博士学位论文,7-13.
81.任晓慧.2004.多肽、蛋白质药物的微球缓释/控释系统.吉林畜牧兽医,(1):22-25.
82.沈伽弟,叶洪金,徐在海,等.2003.内毒素对老龄和D-半乳糖致拟衰老大鼠的肝毒性比较.军事医学科学院院刊,27(4):274-276.
83.师晓栋,陈秀兰,何海伦,等.2000.海洋蛋白酶解物中生物活性肽的研究进展.氨基酸和生物资源,22(4):13-16.
84.石岗.2002.生物活性肽研究进展.北京农业科学,(3):9-13.
85.石彦国,林宇红.2006.外啡肽与大豆肽食品安全.食品工业科技,27(1):186-188.
86.宋春丽.2008.抗氧化肽的研究进展.农产品加工,42(7):112-115.
87.孙庆杰,田正文.2003.碱法提取浓缩大米蛋白工艺条件的研究.食品工业科技,24(9):38-40.
88.唐传核,曹劲松,彭志英.2000.铁蛋白最新研究进展.中国乳品工业,28(5):44-47.
89.田艳燕,葛兰,段相林,等.2007.番茄红素脂质体的体外释放及大鼠体内药代动力学和抗氧化功能.药学学报,42(10):1107-1111.
90.汪家政,范明主编.2001.蛋白质技术手册.北京:科学出版社,20-28.
91.王梅,沈辉.1997.食物蛋白酶解物中的生物活性肽.氨基酸和生物资源,19(1):40-43.
92.王海滨.1999.生物活性肽的应用研究概况.肉类工业,(8):28-32.
93.王辉,冯万祥.1997.几种国产树脂对谷胱甘肽的分离性能测定.离子交换与吸附,13(3):318-321.
94.王菁莎,王颉,刘景彬.2005.小麦麸皮的加工利用现状.纤维素科学与技术,13(2):59-65.
95.王立,陈正行,王文高.2002.米糠蛋白研究.粮食与油脂,(2):28-29.
96.王萍,高天,赵晓丹.2004.小麦麸皮蛋白质的提取.粮油加工与食品机械,(10):51-52.
97.王玮,周建平,任逢晓.2007.主动载药法制备双氯芬酸钠脂质体及其体外释放.中国药科大学学报,38(4):323-326.
98.王文高,陈正行,姚惠源.2002.大米蛋白及其水解物功能性质与疏水性关系的研究.粮食与饲料工业,(7):49-50.
99.王旭峰,何计国,陶纯洁,等.2006.小麦麸皮的功能成分及加工利用现状.粮食与食品工业,13(1):19-22.
100.王亚林,陶兴无,钟放旭,等.2002.碱酶两步法提取米渣中蛋白质的工艺研究.中国油脂,27(3):53-54.
101.王宇新,周晓巍,党颖,等.2005.提高蛋白质和多肽类药物代谢稳定性的研究进展.生物技术通讯,16(6):665-667.
102.卫生部卫生监督司.2003.保健食品的功能学评价程序和检验方法.北京:人民卫生出版社,16-22.
103.魏征人.2005.东亚钳蝎蝎毒多肽镇痛作用的研究.中国农村医学杂志,3(2):18-20.
104.文镜,王津,金宗濂.1995.通过小鼠运动后血尿素变化规律观察中药的抗疲劳作用.北京联合大学学报,9(2):55-58.
105.文镜,张西,常平,等.2008.通过检测小鼠体内羟自由基含量评价保健食品的抗氧化功能.食品科学,29(1):286-291.
106.吴建平,丁宵霖.1998.食品蛋白质降血压肽的研究进展.中国粮油学报,13(5):10-14.
107.吴建平,潘文彪.1999.乳蛋白生物活性肤的研究进展.中国乳品工业,27(1):12-15.
108.吴建平.1998.生物活性肽的研究进展.食品与机械,(1):6-8.
109.吴开平.2006.羊胎盘提取液及其组分(SPIF-I)的免疫活性研究.氨基酸和生物资源,28(3):62-64.
110.吴梧桐.1993.生物制药工艺学.北京:中国医药科技出版社,209.
111.吴亚丽,邓毛程,梁世中.2007.反相高效液相色谱法在降血压肽分离与纯化中应用的研究.广东轻工职业技术学院学报,6(3):27-30.
112.武伟.2001.微胶囊控制释放作用及其在食品工业中应用.粮食与油脂,(7):5-8.
113.夏其昌.1999.蛋白质化学研究技术与进展.北京:科学出版社,36-37.
114.萧能庚,余瑞元,袁明秀,等.2005.生物化学实验原理和方法.第二版.北京:北京大学出版社,236-239.
115.谢兰桂.2006.多肽蛋白类药物的长效注射微球突释控制技术研究进展.中国医药工业杂志,37(9):639-643.
116.徐力,李相鲁,吴晓霞,等.2004.一种新的玉米抗氧化肽的制备与结构表征.高等学校化学学报,25(3):466-469.
117.徐叔云,陈修.2002.药理实验方法学.第三版.北京:人民卫生出版社,1464-1472.
118.徐忠,薄凯,张珍珠.2006.麦麸蛋白的碱法提取工艺及乳化性质研究.食品工业科技,29(9):66-69.
119.许若军,王锋.2000.乳源性生物活性肽生物学作用及其应用.动物医学进展,21(2):8-11.
120.严浪,石宝霞,李全宏.2008.莲藕多糖的分离纯化及抗氧化活性研究.食品科学,29(4):66-69.
121.杨国宇,王艳玲,王月影,等.2003.肌肽对小鼠抗疲劳作用的试验研究.河南农业大学学报,37(4):383-385.
122.杨倩,熊善柏,钟慧臻,等.2008.大米类蛋白反应条件优化及其产物的氨基酸组成分析,23(4): 5-8.
123.杨小军,左伟勇,陈伟华,等.2005.灌喂大豆蛋白胃蛋白酶酶解物对大鼠免疫功能的影响.畜牧兽医学报,36(4):348-351.
124.杨小军,左伟勇,陈伟华.2004.面筋蛋白的胃蛋白酶酶解物对大鼠免疫功能的影响.南京农业大学学报,27(4):69-72.
125.叶小敏,田颂九,李慧义,等.2007.BCA法测定猪肺表面活性物质及其冻干粉中的表面活性蛋白质,8(1):28-31.
126.余冰宾.2004.生物化学实验指导.北京:清华大学出版社,32.
127.余谦,李明富,宋开源,等.2001.中医药抗体力性疲劳的整体思辨与应用前景.中国运动医学杂志,20(1):3-4.
128.余艳菘.2002.酪蛋白磷酸肽对牙釉质龋再矿化作用的初步研究.实用医学杂志,10(8):104-105.
129.袁其朋.2001.膜分离技术处理大豆乳清废水.水处理技术,27(3):161-163.
130.曾庆祝,许庆陵,林鲁萍.2005.扇贝边酶解物抗氧化作用研究.中国生化药物杂志,26(2):86-89.
131.翟瑞文.1997.玉米蛋白在食品工业中的应用.广州食品工业科技,13(3):39-41.
132.张斌,郑为完,李积华,等.2007.Alcalase 2.4L FG酶水解赤豆蛋白工艺及其动力学研究,29(1):66-69,73.
133.张寒俊,周俊梅,刘大川.2008.双低菜籽分离蛋白的酶解条件及活性肽抗氧化特性研究,33(2):15-17.
134.张昊,任发政.2008.天然抗氧化肽的研究进展.食品科学,29(4):443-447.
135.张晖,毛锦生,张建萍.1998.小麦麸皮蛋白质的提取与应用.无锡轻工大学学报,17(1):44-49.
136.张佳程,王海燕,褚庆环.2004.发酵乳中ACE抑制剂的超滤分离.中国乳品工业,32(1):32-44.
137.张峻,吉伟之,陈晓云,等.2004.壳聚糖-海藻酸钠微胶囊对葡萄多酚控制释放的研究.食品科学,25(5):102-104.
138.张莉莉,王恬.2005.大豆源生物活性肽的研究进展.中国油脂,30(4):33-35.
139.张连富,李红.1999.蛋白质酶法改性研究进展.粮食与食品工业,(1):17-20.
140.张龙翔,张庭芳,李令媛.1997.生化实验方法和技术.第二版.北京:高等教育出版社,47-52.
141.张鸣镝,管骁,姚惠源.2007.玉米胚芽蛋白酶解物对小鼠免疫功能的影响.食品科学,28(2):302-305.
142.张彦妮,王海滨.2008.麦麸的综合利用与研究进展.粮食加工,33(1):24-46.
143.张阳德,吴焕林,王薇,等.2008.丹参素柔性纳米脂质体的制备及包封率的测定.现代医学杂志,18(2):161-163.
144.张英,董绍华.1997.氨基酸清除活性氧自由基作用的研究.科技通报,(5):312-315.
145.张宇昊.2007.花生短肽制备及其功能活性研究.中国农业科学院.博士学位论文,5-17.
146.张源淑,邹思湘.2001.乳源阿片肽活性物质对动物消化、代谢的影响.中国饲料,(13):14-15,21.
147.赵利,王璋,许时婴.2005.Alcalase水解酪蛋白特性的研究.中国乳品工业,33(4):15-19.
148.赵锐,顾谦群,管华诗.2000.多肽物质分离与分析方法研究进展.中国海洋药物,(3):48-53.
149.赵稳兴,王先远,许志勤,等.1999.运动小鼠心肌和骨骼肌对支链氨基酸的摄取及其对蛋白质合成的作用.中国应用生理学杂志,15(2):127-130.
150.赵永芳.1994.生物化学技术原理及应用.武汉:武汉大学出版社,16-22.
151.郑华,傅伟龙.2000.酪蛋白水解物对小鼠生长及免疫功能的影响.华南农业大学学报,21(3):71-74.
152.郑喜群,刘晓兰,王晓杰,等.2005.挤压膨化玉米黄粉酶解制备生物活性肽.食品与发酵工业,31(8):1-3.
153.郑学玲,姚惠源,李利民,等.小麦加工副产品--麸皮的综合利用研究.粮食与饲料工业,(12):38-39.
154.周国华.2006.牛和羊胎盘肽的制备及其生物活性的研究.中国生化药物杂志,27(3):172-175.
155.周惠明,陈正行.2001.小麦制粉与综合利用.北京:中国轻工业出版社,5-6.
156.周俊清,2008.酪蛋白肽及其苦味肽功能特性的研究.中国农业科学院.博士学位论文,3-20.
157.朱海彦,崔福德.2007.尼群地平可生物降解微球和原位凝胶的药物动力学.沈阳药科大学学报.24(3):133-138.
158.朱秀清,许慧.2005.酶法大豆蛋白水解程度控制研究.粮油食品科技,(1):32-35.
159.邹远东.2004.引起世界关注的肽的生理特性.当代经济,(9):39.
160.邹远东.2002.大豆多肽的极强活性利多样性.当代经济,(2):26-28.
161.Adler N J.1986.Enzymic Hydrolysis of Food Proteins.Elsevier Applied Science Publishers.London,57-110.
162.Ahn S W,Kim K M,Yu K W,et al.2000.Isolation of angiotensin I converting enzyme inhibitory peptide from soybean hydrolysate.Food Sci.Biotechnol,(9):378-381.
163.Alfonso C.2000.Enzymatic protein hydrolysates in human nutrition.Trends in Food Science &Technology,11(7):254-262.
164.Amanda L,Johnsen A H,Bienert M M,et al.2000.Isolation,structural characterization,and bioactivity of a novel neuromedin U analog from the defensive skin secretion of the Australasian tree frog,Litoria caerulea.J Biol Chem,275(7):4549-4554.
165.Ariyoshi Y.1993.Angiotensin-converting enzyme inhibitors derived from protein.Trends Food Sci Technol,(4):139-144.
166.Bernardi Don L S,PilosofA M R,Bartholomal G B.1991.Enzymatic modification of soy protein concentrates by fungal and bacterial proteases.Journal of the American Oil Chemists' Society,68(2):102-105.
167.Bordenave S,Sannier F,Rocart G,et al.1999.Continuous hydrolysis of goat whey in an ultrafiltration reactor:Generation of alpha-lactophin.Preparatory and Biotechnology,29(2):189-202.
168.Brantl V,Teschemacher T,Henschen A,et al.1979.Novel opioid peptides derived from casein (-Casomorphin)I:Isolation from bovine casein peptone.Hoppe-Seyler's Zeitschrift fur Physiologische Chemic,360(9):1211-1216.
169.Brouns F,Van der Vusse G.1998.Utilization of lipid during exercise in human subjects:metabolic and dietary constraints.Brit.J.Nutr,79(2):117-128.
170.Byun T,Kofod L,Blinkovsky A.2001.Synergistic action of an X-prolyl dipeptidyl aminopeptidase and a non-specific aminopeptidase in protein hydrolysis.J.Agric.Food Chem,49(4):2061-2063
171.Chan K M,Decker E A,Means W J.1993.Extraction and activity of carnosine anaturally occurring antioxidant in beef muscle.J Food Sci,58(11):1-4
172.Chen H M,Muramoto K,Yamauchi F.1995.Structural analysis of antioxidative peptides from soybean-conglycinin.Journal of Agriculture of Food Chemistry,43(3):574-578.
173.Chibuike C.Udenigwe,Yeh-Lin Lu,Chuan-Hsiao Han,et al.2009.Flaxseed protein-derived peptide fractions:Antioxidant properties and inhibition of lipopolysaccharide-induced nitric oxide production in murine macrophages.Food Chemistry,116(1):277-284.
174.Chuan Sheih,Tony J.Fang,Tung-Kung Wu.2009.Isolation and characterisation of a novel angiotensin I-converting enzyme (ACE) inhibitory peptide from the algae protein waste.Food Chemistry,115(1):279-284.
175.Chuan Sheih,Tung-Kung Wu,Tony J.Fang.2009.Antioxidant properties of a new antioxidative peptide from algae protein waste hydrolysate in different oxidation systems.Bioresource Technology,100(13):3419-3425.
176.Clare DA,Swaisgood H E.2000.Bioactive milk peptides:a prospectus.J.Dairy Sci,83(6):1187-1195
177.Collins A.2005.Antioxidant intervention as a route to cancer prevention.European Journal of Cancer,41(13):1923-1930.
178.Daniel H.2004.Molecular and integrative physiology of intestinal peptide transport.Annual Review of Physiology,66(3):361-384.
179.Decker E A,Wendy K M,Pindel E V,et al.l995.Interactions between carnosine and the different redox states of myoglobin.Journal of Food Science,60(6):1201-1204.
180.Droge W.2002.Free radicals in the physiological control of cell function.Physiol Rev,82(1):47.
181.Eun-Kyung Kim,Seung-Jae Lee,Byong-Tae Jeon,et al.2009.Purification and characterisation of antioxidative peptides from enzymatic hydrolysates of venison protein.Food Chemistry,114(4):1365-1370.
182.Fernande Garcia A,Zoller I Butz P.2006.High pressure induced hydrolysis arcterminus of peptide derivative yielding bioactive peptides.Food chemistry,95(22):301-306.
183.Fernando D,Etelvino J H.2004.Aminoacetone induced iron-mediated oxidative damage to isolated rat liver mitochondria.Archives of Biochem and Biophys,430(2):284-289.
184.Flat A M,Migliore-Samour D,Jolles P,Drouet L,et al.1993.Biologically active peptides from milk proteins with emphasis on two examples concerning antithrombotic and immunomodulating activities.J Dairy Sci,76(1):301-310.
185.Fukudome S,Yoshikawa M.1993.Gluten exorphin-C-a novel opioid peptide derived from wheat gluten.Febs Lett,316(1):17-19.
186.Garlich P J,Gtant I.1988.Amino acid infusion increases the sensitivity of muscle protein synthesis in vivo to insulin.Biochem.J,254(22):579-584.
187.Gauthier S F,Pouliot M.1996.Use of ultrafiltration for the preparation of enzymatic hydrolysates from milk protein.IDF Bulletin,31(1):31-32.
188.Giardino R,Giavaresi G,Fini M,et al.2002.The role of different chemical modifieations of superoxide dismutase in preventing a prolonged muscular ischemis/reperfusion injury.Artif Cells Blood Immubiol Biotechmol,30(3):189-198.
189.Gobbetti M.,Stepaniak L.,De Angelis M.,et al.2002.Latent bioactive peptides in milk proteins:proteolytic activation and significance in dairy processing.Crit.Rev.Food Sci.Nutr,42(3):223-239.
190.Goldfarb A H.1999.Nutritional antioxidants as therapeutic and preventive modalities in exercise induced muscle damage.Can.J.Appl.Physiol,24(3):249-266.
191.Grenby T H.1991.Intense sweetners for the food industry:An overview.Trends Food Sci Technol,13(2):2-6.
192.Hernandez-Ledesma B,Davalos A,Bartolome B,et al.2005.Preparation of antioxidant enzymatic hydrolysates from alpha-lactalbumin and beta-lactoglobulin.J.Agric.Food Chem,53(3):588-593.
193.Hoelzl C,Bichler J,Ferk F,et al.2005.Methods for the detection of antioxidants which prevent age related disease:A critical review with with particular emphasis on human intervention studies.Journal of Physiology and Pharmacology,56(2):49-64.
194.Homey V,Garin P.1997.Peptide growth factors and the adrenal cortex.Microsc Res Technol, 36(6):558-568.
195.Horiguchi N,Horiguchi H,Suzuki Y.2005.Effect of wheat gluten hydrolysate on the immune system in healthy human subjects.Biosci.Biotechnol.Biochem,69(12):2445-2449.
196.Hosoya M.2000.Identification and functional characterization of a novel subtype of neuromedin U receptor.J Biol Chem,275(38):29528-29532.
197.Irvine GB.2003.High-performance size-exclusion chromatography of peptides.J Biochem Biophys Methods,56(3):233-242.
198.ItzGerald R J,Murray B A,Walsh D J,et al.2004.Hypotensive peptides from milk proteins.J.Nutr,13(4):980-988.
199.Jae Y J,Park P J,Kim S K,et al.2005.Antioxidant activity of a peptide isolated from Alaskapollack (Theragra chalcogramma) frame protein hydrolysate.Food Res.Int,38(l):45-50.
200.Je J Y,Qian Z J,Kim S K.2007.Antioxidant Peptide Isolated from Muscle Protein of Bullfrog,Rana catesbeiana Shaw.J.Med.Food,10(3):401-407.
201.Jin-shui Wang,Mou-ming Zhao,Qiang-zhong Zhao,et al.2007.Antioxidant properties of papain hydrolysates of wheat gluten in different oxidation systems.Food Chemistry,101(4):1658-1663.
202.Kampa M.,Bakogeorgou E.,Hatzoglou A.,et al.l997.0pioid alkaloids and casomorphin peptides decrease the proliferation of prostatic cancer cell lines (LNCaP,PC3 and DU145) through a partial interaction with opioid receptors.Eur.J.Pharmacol,335(2):255-265.
203.Kanchan Garai,Scott L.Crick,Sourajit M.Mustafi,et al.2009.Expression and purification of amyloid-P peptides from Escherichia coli.Protein Expression and Purification,66(1):107-112.
204.Karolina Wahlstrom,Anders Unden.2009.A new protecting group for tryptophan in solid-phase peptide synthesis which protects against acid-catalyzed side reactions and facilitates purification by HPLC.Tetrahedron Letters,50(24):2976-2978.
205.Kitts D D.1994.Bioactive substances in food:identification and potential uses.Canadian Journal of Physiology and Pharmacology,72(44):423-434.
206.Kops S K,West A B,Leach J,et al.1997.Partially purified soy hydrolysates retard proliferation and inhibit bacterial translocation in cultured C2Bbe cells.J.Nutr,127(99):1744-1751.
207.Korhonen H,Pihianto A.2006.Bioactive peptides:production and functionality.Int.Dairy J,16(9):945-960.
208.Korhonen H.,Pihianto A.2003.Food-derived bioactive peptides—opportunities for designing future foods.Curr.Pharm.Des,9(16):1297-1308.
209.Kuo-Chiang Hsu,Geng-Hwang Lu,Chia-Ling Jao.2009.Antioxidative properties of peptides prepared from tuna cooking juice hydrolysates with orientase (Bacillus subtilis).Food Research International,42(5):647-652.
210.Kurihara Y,Satoru N.1994.Sweet,antisweet and sweetness-inducing substances.Trends Food Sci Technol,5(2):37-42.
211.Lahov E,Regelson W.1996.Antibacterial and Immunostim ulsting Casein-Derived Substance from Milk:Cascidin,Isracidin Peptide.Food Chem.Toxic,34(1):131-145.
212.Li B,Chen F,Wang X,et al.2007.Isolation and identification of antioxidative peptides from porcine collagen hydrolysate by consecutive chromatography and electrospray ionization-mass spectrometry.Food Chem,102(4):1135-1143.
213.Li C,Matsui T,Matsumoto K,et al.2002.Latent production of angiotensin I-converting enzyme inhibitors from buckwheat protein.J.Pept.Sci,8(6):267-274.
214.Li S,Chen H,Zhuang Y,et al.2000.Preparation of functional oligopeptides by enzymic hydrolysis of soybean protein.Shipin.Kexue,21(12):90-93.
215.Makoto Tamaki,Manabu Kokuno,Ichiro Sasaki,et al.2009.Syntheses of low-hemolytic antimicrobial gratisin peptides.Bioorganic & Medicinal Chemistry Letters,19(10):2856-2859.
216.Marian V,Dieter L,Jan M,et al.2007.Free radicals and antioxidants in normal physiological functions and human disease.The International Journal of Biochemistry&Cell Biology,39(1):44-84.
217.Mark Davis J.1997.Possible mechanisms of central nervous system fatigue during exercise.Med.Sci.Sports Exerc,24(6):42-53.
218.Marta M.,Amaya A.2006.Antihypertensive peptides derived from egg proteins.Nutrition Journal,136(6):1457-1460.
219.Matsui T,Matsufuji H,Seki E,et al.1993.Inhibition of angiotensin Ⅰ-converting enzyme by Bacillus-licheniformis alkaline protease hydrolyzates derived from sardine muscle.Biosci.Biotechnol.Biochem,57(6):922-925.
220.McCann K B,Shiell B J,Michalski W P,et al.2006.Isolation and characterization of a novel antibacterial peptide from bobine αS1-casein.International Dairy Journal,16(4):316-323.
221.Meisel H.2005.Biochemical properties of peptides encrypted in bovine milk proteins.Curr.Med.Chem,12(16):1905-1919.
222.Meisel H.1998.Overview on Milk Protein-Derived Peptides.Int Dairy J,8(5):363-373.
223.Meisel H,FitzGerald R J.2003.Biofunctional peptides from milk proteins:mineral binding and cytomodulatory effects.Cum Pharm.Des,9(16):1289-1295.
224.Mellander O.1950.The physiological importance of the casein phosphopeptide calcium salts.Ⅱ.Per oral calcium dosage of infants.Acta.Soc.Med.Uppsala,55(5):247-255.
225.Michael A K Partridge,Yan Jiang,John H.2006.Skerritt.Immunochemical and eletrophoretic analysis of the modification of wheat protein in extruded flour products.Cereal Chemistry,80(6):791-811.
226.Michio Muguruma,Abdulatef M.Ahhmed,Kazunori Katayama,et al.2009.Identification of pro-drug type ACE inhibitory peptide sourced from porcine myosin B:Evaluation of its antihypertensive effects in vivo.Food Chemistry,114(2):516-522.
227.Mine Y,Kovacs N J.2006.New insights in biologically active proteins and peptides derived from hen egg.Worlds Poult Sci.J,62(3):87-95.
228.Mojarro-Guerra S H.1991.Isolation of low-molecular weight taste peptides from Vacherin Mont d'Or cheese.J Food Sci,56(44):943-947.
229.Morello H,McGorrin RJ,editors.1994.Thermally generated flavors:Maillard,microwave and extrusion process.ACS Symposium Series 543.American Chemical Society,18(6):172-181.
230.Muirhead E E,Brooks B,Arora K K.1974.Prevention of malignant hypertension by the synthetic peptide SQ 20,881.Laboratory Investigation,30(1):129-135.
231.Muruyama S,Mitachi H,Tanaka H,et al.1987.Studies on the active site and antihypertensive activity of angiotensin I-converting enzyme inhibitors derived from casein.Agricutral and Biology Chemistry,51(6):1581-1586.
232.Muruyama S,Nakagomi K,Tomizuka N,et al.l985.Angiotensin Ⅰ-converting enzyme inhibitor derived from an enzymatic hydrolysate of casein.Ⅱ.Isolation and bradykinin-potentiating activity on the uterus and the ileum of rats.Agricutural and Biology Chemistry,49(5):1405-1409.
233.Muruyama S,Suzuki H.1982.A peptide inhibitor of angiotensin Ⅰ converting enzyme in the tryptic hydrolysate of casein.Agricutural and Biology Chemistry,46(5):1393-1394.
234.Nagai T,Suzuki N,Nagashima T.2006.Antioxidative activities and angiotensin Ⅰ-converting enzyme inhibitory activities of enzymatic hydrolysates from commercially available Kamaboko species.Food Sci.Technol,12(4):335-346.
235.Ning Liu,Kim-Chung Lee,Wenjun Song,et al.2009.Identification of amino acid substitutions in mutated peptides of nucleoprotein from avian influenza virus.Talanta,78(5):1492-1496.
236.Ondetti M A,Williams N J,Sabo E F,et al.1971.Angiotensin-converting enzyme inhibitors from the venom of Bothrops jararaca:isolation,elucidation of structure and synthesis.Biochemistry,10(22):4033-4039.
237.Oshima G,Shimabukuro H,Nagasawa K.1979.Peptide inhibitors of angiotensin I converting enzyme In digests of gelatin by bacterial collagenase.Biochimica and Biophysica Acta,566(1):128-137.
238.Ota M.1993.Enzymatic synthesis and chemical properties of sweet aminomalonyl (Ama) dipeptide esters(R)-Ama-(S)-PheOMe and (R)-Ama-(S)-PheOEt.Biosci Biotechnol Biochem,57(5):808-813.
239.Pena R E A,Xiong Y L.2001.Antioxidative activity of whey protein hydrolysates in a liposomal system.Journal of Dairy Science,84(3):2577-2583.
240.Pena-Ramos E A,Xiong Y L,Arteaga G.E.2004.Fractionation and characterisation for antioxidant activity of hydrolysed whey protein.J.Sci.Food Agric,84(14):1908-1918.
241.Pokorny J.1991.Natural antioxidants for food use.Trends Food Sci Technol,2(7):223-227.
242.Radha I,Arthur J.1992.Anti-browning agents:alternatives to the use of sulfites in foods.Trends Food Sci Technol,3(3):60-64.
243.Rajapakse,N,Mendis,E,Byun,H.G.,et al.2005.Purification and in vitro antioxidative effects of giant squid muscle peptides on free radical-mediated oxidative systems.J.Nutr.Biochem,16(9):562-569.
244.Reynolds E C,Black C L,Cai F,et al.1999.Advances in Enamel Remineralization:Casein Phosphopeptide Amorphous Calcium Phosphate.Journal of Clinical Dentistry,10(2):86-88.
245.Rival S G,Fornaroli S,Boeriu C G.2001.Caseins and casein hydrolysate Ⅰ Lipoxygenase inhibitory properties.Journal of Agriculture Food Chemistry,49(3):287.
246.Russell J.2002.Molyneux.Research opportunities for bioactive natural constituents in agriculture and food.Agricultural and Food Chemistry,50(24):6939-6942.
247.S K Patil,C Perera,M Baczynski.2007.Wheat proteins as funcitional and nutritious intredients.Cereal Foods World,50(5):266-270.
248.Sandhu SK,KaurG.2002.Alterations in oxidative stress scavenger system in aging rat brain and IumPhocytes.Biogerontology,13(3):161-173.
249.Sandrine G.R.,Fornaroli S,Carmen G,et al.2001.Wichers Caseins and Casein Hydrolysates.Lipoxygenase Inhibitory Properties.J.Agric.Food Chem,49(1):287-294.
250.Sanz Nebot V,Benavente F,Toro I,et al.2001.Optinization of HPLC condition for the separation of complex crude mixtures produced in the synthesis of therapeutic peptide hormones Chromatographia,53(1):167.
251.Satio K,Jin D H,Ogawa T,et al.2003.Antioxidant properties of tripeptide libraries prepared by the combinatorial chemistry.Journal of Agricultural and Food Chemistry,51(12):3668-3674.
252.Schusdziarra V.1983.Effect of Casomorphins on somatostatin release in dogs.Endocrinology,112 (6):1948-1951.
253.Sewald N,Jakubke H D.2002.Peptides:chemistry and biology.1st edition.Wiley-VCH,hardcover,562.
254.ShaoYun Wang,Kingsley Agyare,Srinivasan Damodaran.2009.Optimisation of hydrolysis conditions and fractionation of peptide cryoprotectants from gelatin hydrolysate.Food Chemistry,115(2):620-630.
255.Smacchi E,M Gobbetti.2000.Bioactive peptides in dairy products,synthesis and interaction with proteolytic enzymes.Food Microbiology,17:129-141.
256.Sofia V,Silva F,Xavier M.2005.Caseins as source of bioactive peptides.International Dairy Journal, 15(1):1-15.
257.Song X,Bao M,Li D,et al.1999.Advanced glycation in D-galactose induced mouse aging model.Mechanisms of Ageing and Development,108(3):239-251.
258.Suetsuna K,Nakano T.2000.Identification of an antihypertensive peptide from peptic digests of wakame (Undaria pinnatifida).Journal of Nutrition Biochemistry,11(9):450-454.
259.Suetsuna K,Chen J R.2002.Isolation and characterization of peptides with antioxidant activity derived from wheat gluten.Food Sci.Technol.Res,8(3):227-230.
260.Takahashi M,Fukunaga H,Kaneto H,et al.2000.Behavioral and pharmacological studies ongluten exorphin A5,a newly isolated bioactive food protein fragment in mice.J.Pharmacol,84(3):259-265.
261.Takashi S,Yoshihiro K,Masahiro T,et al.1990.Further study on the salty peptide ornithyl-p-alanine.Some effects of pH and additive ions on the saltiness.J Agric Food Chem,38(3):25-29.
262.Tsuruki T,Kishi K,Takahashi M.,et al.2003.Soymetide,animmunostimulating peptide derived from soybean beta-conglycinin,isan fMLP agonist.FEBS Lett,540(3):206-210.
263.Turgeon S L,Gauthier S F.1990.Whey peptide fractions obtained with a two step ultrafiltration process:production and characterization.Journal of food science,55(3):106-110.
264.Walker G,Cai F,Shen P,et al.2006.Increased remineralization of tooth enamel by milk containing added casein phosphopeptide-amorphous calcium phosphate.J.Dairy Res,73(11):74-78.
265.Wang J S,Zhao M M,Zhao Q Z,et al.2007.Antioxidant properties of papain hydrolysates of wheat gluten in different oxidation systems.Food Chemistry,10(1):1658-1662.
266.Wang M,Hettiarachehy NS,QI M,et al.1999.Preparation and functional properties of rice Bran protein isolate.Journal of Agricultural and Food Chemistry,47(2):411-416.
267.Woerman J H,Satterlee L D.2003.Extraction and Nutritive Quality of Wheat Protein Concentrate.Food Tech,28 (7):50-52.
268.Ya-Li Tang,Yong-Hui Shi,Wei Zhao,et al.2009.Interaction of MDpep9,a novel antimicrobial peptide from Chinese traditional edible larvae of housefly,with Escherichia coli genomic DNA.Food Chemistry,115(3)867-872.
269.Yeung A C,Glahn R P,Miller D D.2001.Dephosphorylation of sodium caseinate,enzymatically hydrolyzed casein and casein phosphopeptides by intestinal alkaline phosphatase:implications for iron bioavailability.Journal of Nutritional biochemistry,12 (5):292-299.
270.Yeung A C,Glahn R P,Miller D D.2002.Effects of iron source on iron availability from casein and casein phosphopeptides.Journal of food science,67 (3):1271-1275.
271.Yingzhang.1997.New antimicrobial plant peptides.FEMS Microbiology letters,149 (1):59-69.
272.Yoshikawa M,Takahashi M,Yang S.2003.Delta opioid peptides derived from plant proteins.Curr.Pharm.Des,16(9):1325-1330.
273.Young J J,Yong K S,Kwon K S.2005.Preparation and antioxidative activity of hoki frame protein hydrolysate using ultrafiltration membranes.European Food Research and Technology,22(1):157-162.