类蛋白反应在蛋白水解物风味改善中的研究进展  

RESEARCH PROGRESS ON PLASTEIN REACTION IN FLAVOR IMPROVEMENT OF PROTEIN HYDROLYSATE

作　　者：王朋[1] 何键东[1] 罗红宇[1] 

机构地区：[1]浙江海洋学院食品与药学学院、医学院,浙江舟山316000

出　　处：《河南工业大学学报（自然科学版）》2012年第2期89-94,共6页Journal of Henan University of Technology：Natural Science Edition

摘　　要：蛋白质在酶解过程中,大量疏水性氨基酸残基暴露出来,产生浓重的苦味影响到蛋白质的风味.在酶的作用下,疏水性氨基酸残基经过类蛋白反应后数量降低,达到风味改善的效果.类蛋白反应与物化法改善蛋白水解液相比,具有无添加、无毒副作用等优点,应用前景广阔.In the enzymatic hydrolysis process of protein, protein could produce heavy bitter taste due to a large amount of hydrophobic amino acid residues were exposed. Under the action of enzyme, the amount of hydrophobic amino acid residues was reduced after plastein reaction so as to improve the flavor. In comparison with physicochemical method, the plastein reaction has the advantages of no additives, no toxic and side effects and wide application prospect.

关 键 词：疏水性氨基酸残基 类蛋白反应 风味改善 

分 类 号：TS201.2[轻工技术与工程—食品科学]