摘要
蛋白质自身风味较弱,与风味物质结合后可显著改善食品风味。风味物质类型、食品蛋白质的结构及其结合位点等决定着蛋白质和食品风味物质之间的相互作用程度。本文对蛋白质-风味物质结合的主要研究结果进行综述,介绍了易结合风味物质的常见蛋白质类型,论述了p H值、温度、盐等因素对食品蛋白质构象及其与风味物质结合作用的影响。此外,本文列举了几个相关的精选例子,关于在真正食物系统中蛋白质-风味物质的结合对风味成分释放和感知的影响。
Protein can improve flavor components by interacting withflavor in food matrix although protein itself hasa weak flavor. Many factors including flavoringtype, protein structure and its binding sites will determine the interactions between protein and flavoringin food. This paper reviewedthe main research on protein-flavorbinding and gave a brief overview ofseveralproteins susceptible to bind flavor compounds, direct and indirect effects of the pH, temperature, salts on protein conformation and protein-flavor bindingstrength.In addition, examples of theimpact of protein-flavor binding on flavor release and perception in real food systems were presented.
出处
《中国食品添加剂》
CAS
北大核心
2016年第11期217-223,共7页
China Food Additives
基金
国家自然基金-面上项目(31371835)
