摘要
随着生活水平的提高,人们的饮食习惯逐渐趋向“健康化”发展。如何平衡“健康”与“美味”的关系,调味这一加工环节至关重要。咸味是5种基本味觉之一,人们日常生活中主要通过添加食盐来达到增咸的目的。食盐在人类生活中发挥着重要的作用,但是过量的钠离子摄入会导致许多心血管疾病。在全球范围内,许多国家或地区的卫生组织均倡议低钠盐饮食,因此在不影响食品风味品质的前提下减少食盐添加量成为目前研究的一大热点。本文围绕咸味感知和减盐研究现状,重点针对咸味肽进行详细介绍,包括咸味肽的来源、制备、纯化鉴定、协同增效作用和应用前景,为咸味肽的开发和应用提供依据和支撑,推动减盐行动。
With the improvement of living conditions,people’s eating habits gradually trend to“healthy”development.However,it is difficult to strike a balance between“healthy”and“delicious”.Seasoning is a crucial step during cooking.Saltiness is one of the five basic tastes,and it is produced mainly by adding salt in daily life.Salt plays an important role in human life,but excessive sodium intake can lead to many cardiovascular diseases.Today many health authorities around the world advocate a low-sodium diet.In this context,reducing the amount of salt in foods without affecting their flavor or quality has become a popular research topic.This paper reviews the mechanism of salty taste perception and the current status of salt reduction in foods,with special focuse on salty peptides.The sources,preparation and identification methods,synergistic effect and application prospects of salty peptides are outlined in this paper,so as to provide a basis for the development and application of salty peptides,which will help in advancing the salt reduction campaign.
作者
汪少芸
黄心澄
高婷婷
陈旭
黄建联
蔡茜茜
WANG Shaoyun;HUANG Xincheng;GAO Tingting;CHEN Xu;HUANG Jianlian;CAI Xixi(College of Biological Science and Engineering,Fuzhou University,Fuzhou 350108,China;Marine Green Processing Research Center,Fuzhou Institute of Oceanography,Fuzhou 350108,China;Fujian Provincial Key Laboratory of Frozen Processed Aquatic Products,Xiamen 361022,China;Anjoy Food Group Co.Ltd.,Xiamen 361022,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2023年第1期1-13,共13页
Food Science
基金
国家自然科学基金联合基金重点项目(U1905202)
国家自然科学基金面上项目(32272311)
福州海洋研究院科技项目(2022F10)。
关键词
呈味感知
减盐
咸味肽
制备鉴定
咸味增效
taste perception
salt reduction
salty peptides
preparation and identification
saltiness enhancement