摘要
食源蛋白水解物/多肽和糖类物质是极具开发利用价值的食物资源,两者经美拉德反应得到的共价复合物结构和营养功能优势突出,美拉德反应被广泛用于改善蛋白水解物功能特性,已成为当前食品科学研究领域关注的热点。本文综述了食源蛋白水解物/多肽与糖类物质美拉德反应产物的原料来源、反应机制、制备方法、结构表征、功能性质、营养生物活性以及在食品医药领域应用的最新研究进展和展望,可为推动食源蛋白水解物/多肽与糖类物质美拉德反应产物功能产品开发提供新思路,也为其健康效应的深入研究提供理论参考。
Food-derived protein hydrolysates/peptides and saccharides are valuable and exploitable food resources.Covalent complexes formed by the Maillard reaction of food-derived protein hydrolysates/peptides and saccharides are superior in their structure and nutritional functions.Therefore,the Maillard reaction has been widely used to improve the functional characteristics of protein hydrolysates,and has currently become a hot spot in the field of food research.This article reviews the sources of raw materials for and the mechanism of the Maillard reaction between food-derived protein hydrolysates/peptides and saccharides and the preparation methods,structural characteristics,functional properties,nutritional and biological activities of the Maillard reaction products as well as their current applications and future prospects in the fields of food and medicine.This review provides a new idea for the development of functional food products based on the Maillard reaction between food-derived protein hydrolysates/peptides and saccharides,and provides a theoretical basis to explore their health effects in the future.
作者
丁俭
黄祯秀
杨梦竹
黄永超
马树林
方勇
DING Jian;HUANG Zhenxiu;YANG Mengzhu;HUANG Yongchao;MA Shulin;FANG Yong(Collaborative Innovation Center for Modern Grain Circulation and Safety,College of Food Science and Engineering,Nanjing University of Finance&Economics,Nanjing 210023,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2023年第1期305-318,共14页
Food Science
基金
国家自然科学基金青年科学基金项目(32101995)
江苏省高等学校自然科学研究面上项目(20KJB550007)
江苏高校优势学科建设工程资助项目(PAPD)。
关键词
蛋白水解物
多肽
糖类
美拉德反应
功能活性
protein hydrolysates
peptides
saccharides
Maillard reaction
functional activity
