以肽为前体物的美拉德反应研究现状

Research status of the Maillard reaction with peptides as precursors

肽广泛存在于食品和蛋白酶解物中,被认为是美拉德反应中重要的风味增强剂和前体物。肽链长度和氨基酸残基组成不同的肽在不同的反应介质中对美拉德反应的作用是不同的,本文对以肽为前体物的美拉德反应研究现状进行综述。

Peptides are widely distributed in food and enzymatic protein digests and have been recognized as important flavor potentiators and precursors of the Maillard reaction. Peptides with varying structure and length have different effects on the Maillard reaction in different mediums. The Maillard reaction with peptides as precursors was reviewed in the article.