食源性鲜味肽和浓厚感肽的研究进展  

Review of Recent Research on Umami and Kokumi Peptides in Food Products

作　　者：韩富亮[1] 郭安鹊[1] 王华[1] 张予林[1] 袁春龙[1] 李运奎[1] 

机构地区：[1]西北农林科技大学葡萄酒学院,陕西杨凌712100

出　　处：《食品科学》2015年第23期314-320,共7页Food Science

基　　金："十二五"国家科技支撑计划项目(2012BAD31B07);西北农林科技大学基本科研创新一般项目(Z109021202);西北农林科技大学博士科研启动基金项目(Z109021103)

摘　　要：鲜味肽和浓厚感肽影响食品的风味质量,从而影响消费者对食品的接受度。食源性鲜味肽和浓厚感肽来源广泛,在许多动物、植物或发酵食品中都含有鲜味肽和浓厚感肽。本文对鲜味肽和浓厚感肽的来源、种类、含量、作用、构效关系和分子基础等研究进展进行综述,并对鲜味肽和浓厚感肽研究中存在的问题进行分析,提出未来研究的方向,为味感肽的深入研究提供参考和指导。Umami and kokumi peptides are very important to food flavor, and they impact food quality and consumer acceptance. Both kinds of peptides widely occur in a variety of animal-derived foods, vegetables and fermented foods. This review is focused on the origin, type, content, contribution to food flavor, structure-function relationship and molecular basis of umami and kokumi peptides. In addition, the problems encountered in the research on the two kinds of peptides are discussed and the future research direction is also proposed. This review will hopefully provide reference and guidance for further studies of umami and kokumi peptides.

关 键 词：鲜味肽 浓厚感肽 呈味机理 分子基础 

分 类 号：TS201.4[轻工技术与工程—食品科学]