蛋白质与挥发性风味成分相互作用研究进展  

A Proceeding of Research in the Interactions of Protein with Volatile Flavor Compounds

作　　者：蒋娅婷 曹锦轩[1] 张玉林[1] 廖国周[2] 潘道东[1] 沈建良 陈兴邦 

机构地区：[1]宁波大学食品科学与工程系,浙江宁波315211 [2]云南农业大学食品科技学院,云南昆明650201 [3]浙江卓旺农业科技有限公司,浙江湖州313014 [4]泗洪县朱湖畜牧兽医站,江苏泗洪223900

出　　处：《核农学报》2014年第2期285-291,共7页Journal of Nuclear Agricultural Sciences

基　　金：国家自然科学基金(31101309);国家现代农业产业体系(CARS-43-17);国家农业科技成果转化资金项目(2013GB2C200191);浙江省公益性项目(2012C22058);宁波市科技局创新基金(2013C910017);宁波市农业攻关项目(2011C10021);宁波市创新团队(2012B82017);宁波市自然基金(2012A610147)

摘　　要：食品体系除具备营养、乳化稳定等功能特性外,风味特性也是其重要特性之一,受蛋白质的影响很大。蛋白质降解能促进风味形成,而最主要的是通过与挥发性风味成分作用影响食品风味释放与感知,这种现象已经为人们熟知,然而其作用机制等相关研究尚存在很大不足。本文综合近年来国内外相关研究,对蛋白质与挥发性风味成分的作用机制、影响因素及目前常用的研究手段进行综述,并系统介绍和总结了蛋白质种类、构象及浓度,风味成分的理化性质及分子特性,介质条件(盐分、pH、温度)三大因素对蛋白质与风味作用的影响因素的研究进展,以期为后续研究提供参考。Except nutritional, emulsifying and stabilizing, flavor is an important functional property of food systems, influenced greatly by protein. Protein degradation results in the formation of flavor compounds, but the most important function of protein is the effect on food flavor release and perception through interaction with volatile flavor compounds; this phenomenon has been well known, but the mechanism of these interactions is still unelear. In this paper, the research progress of the mechanism, influencing factors and frequently used research methods of these interactions is summarized, and the influencing factors are introduced systematically from three aspects, the kinds, concentration and conformation of protein, the physicochemical property and molecular properties of volatile flavor compounds, and medium such as salinity, pH, and temperature, in order to provide reference for further research.

关 键 词：食品风味 蛋白质 挥发性风味成分 风味释放 

分 类 号：TS201.21[轻工技术与工程—食品科学]