Abstract: As an important functional protein resource in dairy products, milk protein has become a research hotspot due to its excellent nutritional value and multiple biological activities. Recent studies have made breakthrough progress in the preparation and functional analysis of milk protein-derived peptides. There are various bio-processing methods to precisely release bioactive peptides with specific functions from milk protein, such as directed enzymatic hydrolysis and controlled fermentation. These active components demonstrate significant health benefits in antioxidant defense, pathogen inhibition, immune homeostasis regulation, and blood pressure control. This paper systematically reviews the technologies for the preparation of milk protein-derived peptides, including enzymatic hydrolysis, microbial fermentation, chemical synthesis and computer simulation and prediction techniques, and conducts a comparative analysis the effectiveness and characteristics of these technologies. Furthermore, it elucidates the mechanisms by which milk protein-derived peptides exert their biological activities and their bioavailability, and evaluates their potential for application in functional foods and pharmaceutical formulations. By integrating existing research findings, this review provides a scientific basis for optimizing the production process of milk protein-derived peptides and expanding their application scenarios, thereby promoting their industrial development.

Key words: milk protein; milk protein-derived peptides; preparation technology; enzymatic hydrolysis; biological activity; industrial application

摘要： 作为乳制品中重要的功能性蛋白资源，乳蛋白凭借其卓越的营养价值与多维度生物活性成为研究热点。近年研究在乳蛋白肽制备技术及功能解析方面取得突破性进展，通过定向酶解、可控发酵等生物加工手段可精准释放具有特定功能的活性肽段。此类活性成分在抗氧化防御、病原菌抑制、免疫稳态调节及血压调控等方面展现出显著的健康效应。本文系统综述乳蛋白肽的制备技术，涵盖酶解法、微生物发酵法、化学合成法及计算机模拟预测技术，并对比分析各类工艺的效能特征。进一步解析乳蛋白肽的生物活性作用机制及其生物利用度，并评估其在功能性食品与医药制剂领域的应用潜力。通过整合现有研究成果，为优化生产工艺、拓展应用场景提供科学依据，有助于推动乳蛋白肽的产业化发展。

关键词: 乳蛋白；乳蛋白肽；制备技术；酶解；生物活性；产业化应用