鲜味肽与增鲜肽及其加工特性研究进展

Umami Peptides and Umami-Enhancing Peptides and Their Applications During Food Processing

鲜味肽与增鲜肽是食品中的关键滋味成分,具有风味突出等优势。同时,鲜味肽与增鲜肽种类复杂且常作为反应前体物影响食品的风味特性,对食品风味有重要影响。据统计分析,目前已报道鲜味肽与增鲜肽数量分别为208条和60条,鲜味肽氨基酸组成和空间结构是决定鲜味肽鲜味特性的重要因素,而增鲜肽具有更复杂的增鲜模式和构效关系。在食品加工过程中,鲜味肽与增鲜肽会作为活泼反应底物参与酶促与非酶促反应,并在一定条件下转变为鲜味更强或增鲜特性更优的反应产物,有利于食品风味品质的提升。作者系统分析了鲜味肽与增鲜肽的结构特性,探讨了基于不同加工方式其在食品加工过程中的变化及其对食品呈味特性的有益影响,并阐述了在研究过程中存在的问题和解决方案,旨在对鲜味科学研究及调味品行业的技术发展提供理论指导。

Umami and umami-enhancing peptides are the key components of novel umami flavorings.They have advantages of naturalness,higher nutritional value,and better umami taste over glutamate.There are a wide variety of umami and umami-enhancing peptides and these peptides can,as precursors,directly affect the flavor characteristics of food by participating in relevant reactions.The number of reported umami and umami-enhancing peptides is 208 and 60,respectively.For umami peptides,their amino acid composition and spatial structure are the most two important factors affecting the umami intensity,while the structure-activity relationships of umami-enhancing peptides are more complicated,which needs to be further studied.Meanwhile,umami and umami-enhancing peptides are active reactants of many reactions(enzymatic and non-enzymatic),generating the derivatives having better umami taste or umami-enhancing ability under certain conditions.In this review,the structural characteristics of umami and umami-enhancing peptides were systematically studied and their relevant reactions,as well as the flavor features of the expected products,were discussed based on different processing methods.Furthermore,some problems with the study and possible solutions are summarized to support the scientific research about umami and the development of the condiment industry.