摘要
呈味肽因其不同链长度和结构序列具有不同的滋味特征,包括甜味、苦味、酸味、咸味和鲜味。目前国内对于呈味肽的研究主要集中在其种类和数量的发掘阶段,关于呈味肽与味觉感受器相互作用而呈味的机理还不是十分清晰;而国外对于呈味肽的降血压、降血糖等生物活性功能以及5类呈味肽的相应呈味机理研究有相关新报道。本文阐述了食品中的呈味肽以及其在食品中的作用,并综述了其呈味机理的研究新进展,以期为食品风味研究及调味品的开发提供参考依据。
Flavor peptides with various structures and lengths can reveal unique taste properties including sweet, bitter, umami, sour and salty properties. It has been proposed that the structures and amino acid sequences of flavor peptides can also affect their taste properties. Flavor peptides not only serve as unique precursors of aromas but also affect food taste. Current studies mainly focus on the types and amounts of flavor peptides; however, the mechanisms of their interactions with taste receptors remain unclear. In foreign countries, several investigations have reported that flavor peptides have impact on blood pressure and other physiological functions. Moreover, the mechanisms of interaction between flavor peptides and taste receptors have been reported rarely. In this article, the effects of flavor peptides on food flavor and corresponding taste mechanisms are reviewed, which will provide a theoretical basis for further research and development of flavor foods and seasonings.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第7期320-326,共7页
Food Science
基金
上海市科委部分地方院校计划项目(08390513900)
上海市科委技术标准专项(10DZ0503000)上海市教委重点学科建设项目(J50704)
Sustaining Ethical Aquaculture Trade(222889)
关键词
呈味肽
特征滋味
呈味机理
flavor peptides
taste properties
taste mechanisms
