摘要
肽类组分按其呈味作用主要分为风味前体肽和特征滋味肽两大类,其中特征滋味肽类组分包括甜味肽、苦味肽、酸味肽、咸味肽和鲜味肽。近年来对于能引起味觉浓厚感的kokumi类呈味肽组分的研究引起人们的关注。有研究表明呈味肽类组分对食品风味特征的贡献主要取决于肽链的长度以及氨基酸结构序列。本文在目前国内外呈味肽类组分研究基础上,总结不同特征滋味组分呈味机理。
Generally according to their function, taste peptide composition could be divided into taste precursor peptide and the characteristics taste peptide. The latter one concludes sweet peptide, bitter peptide, sour peptide, salty peptide and unami peptide. In addition, in recent years, kokumi peptides, which could arouse a strong sense of body and thickness, have become more and more arousing people＇s concern. More and more people have paid attention to the research of taste peptide. The current existing research showed that the characteristics of taste peptide component mainly depend on the length amino acid sequence structure of these peptides. In this article, the current research status of taste peptide is reviewed, and the mechanism of characteristic of different taste components were also summarized.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2016年第2期209-217,共9页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金-青年基金项目(31201392)
北京市教委科研计划项目(KM201310011004)
关键词
呈味肽
风味前体肽
特征滋味肽
浓厚感组分
taste peptide
taste precursor peptide
characteristic taste peptide
kokumi
