干酪苦味肽及减少其积累的研究进展

Review on cheese bitter peptide and method for reducing its quantity

干酪苦味的形成与其成熟过程中酪蛋白的不恰当降解所产生的苦味肽关系密切。干酪中苦味肽的积累超过一定阈值之后,干酪将产生苦味,影响消费者的接收与市场前景,因此,备受众多关注。就干酪苦味肽的形成、特点及其减少干酪苦味肽积累的方法进行综述,以期为全面了解干酪成熟过程中蛋白质降解和寻求抑制干酪苦味的方法提供参考。

Cheese bitterness is related to the bitter peptides which come from the inadequate breakdown during the course of cheese maturation. After bitter peptides accumulated in cheese exceed the threshold value, cheese has bitter off-flavour defect, which affects consumes acceptance and market prospective. Therefore, cheese bitter is concerned by researchers and others. The paper reviewed the formation of bitter peptide in cheese, its characteristic and methods for reducing its quantity in order to provide reference for comprehensive understanding on prote- olysis and method for controlling bitterness.