关键词: 乳蛋白, 乳蛋白肽, 制备技术, 酶解法, 生物活性, 产业化应用

Abstract: As an important functional protein resource in dairy products, milk protein has become a research hotspot due to its excellent nutritional value and multi-dimensional biological activity. Recent studies have made breakthrough progress in the preparation technology and functional analysis of milk protein peptides. Through bio-processing methods such as directed enzymatic hydrolysis and controlled fermentation, bioactive peptides with specific functions can be precisely released. These active components demonstrate significant health effects in antioxidant defense, pathogen inhibition, immune homeostasis regulation, and blood pressure control. This paper systematically reviews the preparation technologies of milk protein peptides, covering enzymatic hydrolysis, microbial fermentation, chemical synthesis, and computer simulation prediction techniques, and compares and analyzes the effectiveness and characteristics of each process. The research further explains the biological activity mechanisms of milk protein peptides and their bioavailability characteristics, and evaluates their potential applications in functional foods and pharmaceutical formulations. By integrating existing research findings, this review provides a scientific basis for optimizing production processes and expanding application scenarios, promoting the industrial development of milk protein peptides.

Key words: Milk protein, Milk protein peptides, Preparation technology, Enzymatic hydrolysis, Biological activity, Industrial application.