超声波与美拉德反应改善食源性肽风味的研究进展

Research Progress on Improving the Flavor of Food-Derived Peptides by Ultrasound and Maillard Reaction

食源性肽因独特的生理活性和健康益处,成为当前国际食品领域的研究热点。然而,食源性肽的苦味限制了其在食品工业中的广泛应用。目前,改善食源性肽苦味的方式主要是美拉德反应。为了促进美拉德反应进程及产物风味的进一步改善,超声波技术在食源性肽美拉德反应产物制备中的应用引起了广泛关注与研究。文章就食源性肽苦味的来源,外源氨基酸种类、还原糖类型、反应温度、酶解物水解度、肽分子质量等因素对食源性肽美拉德反应产物风味的影响,以及超声波预处理、超声波辅助酶解在食源性肽美拉德反应风味改善中的应用进行综述,以期为超声波与美拉德反应在食源性肽风味改善领域的研究与应用提供参考,为食源性肽风味改善技术的拓展提供新思路。

Food-derived peptides have become a research hotspot in the global food field due to their unique biological activities and health benefits.However,the bitter taste of food-derived peptides limits its wide application in the food industry.At present,the main approach to improve the bitterness of food-derived peptides is Maillard reaction.In order to promote further improvement of the Maillard reaction process and product flavor,the application of ultrasound technology in the preparation of Maillard reaction products from food-derived peptides has attracted extensive attention and research.In this article,the source of the bitter taste of food-derived peptides,the effects of exogenous amino acid type,reducing sugar type,reaction temperature,hydrolysis degree of enzymatic hydrolysates and molecular weight of peptides on the flavor of Maillard reaction products from food-derived peptides,and the application of ultrasonic pretreatment and ultrasonic-assisted enzymatic hydrolysis in flavor improvement of food-derived peptides by Maillard reaction were reviewed.It is expected to provide a reference for the research and application of ultrasound and Maillard reaction in the field of flavor improvement of food-derived peptides,and to provide new ideas for the expansion of flavor improvement technology of food-derived peptides.