呈味肽的制备及稳态化研究进展  

Research on Progress and Stabilitation of Flavor Peptides

作　　者：吴婕[1] 穆利霞[2] 林光月 廖森泰[2] 

机构地区：[1]江西农业大学食品科学与工程学院,江西南昌330045 [2]广东省农业科学院蚕业与农产品加工研究所,广东广州510610

出　　处：《农产品加工（下）》2016年第1期62-64,68,共4页Farm Products Processing

基　　金：国家现代农业产业技术体系建设专项(财教[2008]370号);"十二五"农村领域国家科技计划课题(2013BAD16B09);国家自然科学基金项目(31401643);广东省农业科学院院长基金项目(201215)

摘　　要：呈味肽是分子量在500~1 500 Da的低聚肽,可利用生物技术酶解蛋白质或合成氨基酸而获得,呈味功能良好,是制备高档复合调味料的重要基料;其存在于蔬菜、水果和肉类等各种食物中,对加工食品和未加工食品的风味形成都十分重要。呈味肽不仅能产生特征滋味,还可以作为挥发性风味物质的前体物参与Maillard反应,形成特殊的芳香气味。通过综述呈味肽的制备及其稳态化技术,对呈味肽在未来天然复合调味料产品中的应用进行展望。Flavor petides are kind of oligopeptide,which can be procured by enzymatic hydrolyzed or amino acid synthesis,the molecular weight between 500~1 500 Da. Compare with other kind of biological active peptides,it is very important base substance of high- level nature composite condiments because of its special flavor. It consists in lots of foods such as meat,fruits and vegetables. It is very important for foods＇ flavor, also as a precursor of volatile flavor substances involved in the Maillard reaction. This review summarizes the research progress of producing and stabilizing method and prospect in the application of nature composite condiments.

关 键 词：呈味肽 制备 稳态化 

分 类 号：Q514.3[生物学—生物化学]