呈味肽构效关系研究进展  

Research progress in the structure-activity relationship of flavor peptides

作　　者：苗晓丹[1] 刘源[1] 仇春泱 王锡昌[1] 李琳[1] 马垒[1] 

机构地区：[1]上海海洋大学食品学院,上海水产品加工及贮藏工程技术研究中心,上海201306

出　　处：《食品工业科技》2014年第6期357-363,共7页Science and Technology of Food Industry

基　　金：国家自然科学基金(31371790,31271900);“十二五”国家科技计划课题(2012BAD28B01);上海市科委工程中心建设(11DZ2280300);上海市教委重点学科建设项目(J50704);上海高校知识服务平台上海海洋大学水产动物遗传育种中心(ZF1206)

摘　　要：呈味肽是重要的滋味物质和风味前体物质之一,按其呈味特性的不同可分为甜味肽、苦味肽、酸味肽、咸味肽和鲜味肽。呈味相同的肽表现出相似的氨基酸组成、一级结构及空间结构特点。肽滋味类型和强度受氨基酸的性质、构型、含量、相互作用、在肽链中所处位置及肽的空间构型多重因素影响。本文综述了呈味肽结构与呈味特性之间的关系,以期为食品风味研究及呈味肽调味品的开发提供参考依据。Peptide is one of important flavor components and flavor precursors. According to taste property, flavor peptides could be divided into sweet,bitter,sour,salty and umami peptides. Flavor peptides with the same taste property have similar amino acid composition,primary structure and spatial structure. The taste property of peptides is affected by the characteristics,configuration,content and interaction of amino acids,the position of amino acids in the peptide,spatial configuration of peptide and other factors. In this article,the structure-activity relationship of flavor peptides was reviewed,which would provide a theoretical basis for further research and development of flavor foods and flavor peptides seasonings.

关 键 词：呈味肽 结构 呈味特性 

分 类 号：TS201.2[轻工技术与工程—食品科学]