摘要
呈味肽是从食物中提取或由氨基酸合成的,能够丰富、改善、掩盖肉品感官特性的肽类组分。呈味肽分为多肽和寡肽两类,其中赋予肉品滋味的主要是分子质量小于3000 Da的寡肽。此外,寡肽还具有多种生理功能,在参与人体免疫调节和生理代谢等方面具有重要意义。本文介绍了几种寡肽在肉品中的作用,综述了其在味觉生理学和受体等呈味机制的新进展,并从pH、加工方式、微生物和其他因素等角度阐述了影响寡肽呈味的因素,以期为肉制品滋味研究、新型健康食品的开发提供参考依据。
The taste peptide extracted from foods or synthesized by amino acid is a peptide component which can enhance,improve and mask the sensory characteristics of meat.Taste peptides can be divided into peptides and oligopeptides,and the main taste of food is oligopeptides with a molecular mass of less than 3000 Da.Furthermore,oligopeptides have a variety of physiological functions,which are of great significance in participating in human immunomodulation and physiological metabolism.In this article,the role of several oligopeptides in meat products,the recent advances in taste physiology and receptors,and the factors affecting oligopeptides from the perspectives of pH,processing methods,microorganisms and other factors were reviewed,which provided a reference for the research of meat taste and the development of new health foods.
作者
窦露
罗玉龙
刘畅
李文博
杨致昊
靳烨
赵丽华
田建军
苏琳
DOU Lu;LUO Yu-long;LIU Chang;LI Wen-bo;YANG Zhi-hao;JIN Ye;ZHAO Li-hua;TIAN Jian-jun;SU Lin(College of Food Science and Engineering,Inner Mongolia Agricultural University,Hohhot 010018,China)
出处
《食品工业科技》
CAS
北大核心
2020年第8期326-332,共7页
Science and Technology of Food Industry
基金
国家自然科学基金(31660439)
国家重点研发计划(2016YFE0106200)
内蒙古自然科学基金面上项目(2018MS03050)。
关键词
寡肽
呈味机制
氨基酸
滋味
肉品
oligopeptide
taste mechanism
amino acid
taste
meat products