风味增强肽及其应用研究

Flavor Enhancing Peptide and Its Application

风味增强肽是增强食品原有风味的肽类物质,由于具有安全及易吸收的特性而在食品工业得到广泛应用。基因重组技术和酶解法被越来越多地应用于风味肽的制备,所得的风味肽能增强食品风味,提升食品营养价值,在一定程度上能预防慢性疾病。随着基因组学、分子生物学和生物信息学的发展,风味肽将在食品风味及品质调节方面发挥越来越重要的作用。对风味肽的分类、制备及其应用进行研究,有助于为风味肽的广泛应用奠定理论基础。

Flavor enhancing peptide is a kind of peptide which can enhance the original flavor of the food. Flavor enhancing peptides have been broadly applied in food industry because of their character of safety and high absorption. Gene recombination technology and protease digestion are increasing being used in the preparation of flavor enhancing peptide,which can enhance flavor and nutrition value of food and prevent chronic disease to some extent. With the development of genomics,molecular biology and bioinformatics,flavor enhancing peptides would play more and more important role in the adjustment of food flavor and quality. This paper reviewed the classification,preparation and application of flavor enhancing peptide,thus laying theoretical foundation for the wider application of flavor enhancing peptide.