鲜味肽的呈味机制及制备方法研究进展  

The Tasting Mechanism and the Preparing Methods of Umami Peptides

作　　者：王莺颖 郭兴凤[1] WANG Yingying GUO Xingfeng(School of Food Science and Technology, Henan University of Technology, Zhengzhou 450001,China)

机构地区：[1]河南工业大学粮油食品学院,郑州450001

出　　处：《粮食加工》2016年第6期36-41,共6页Grain Processing

摘　　要：鲜味肽是重要的滋味物质之一,是影响食品的风味质量关键因素之一,进而影响消费者对食品的接受程度。鲜味肽可以通过多种方法制备获得,采用最多的是酶水解法。鲜味肽的分子组成和结构、分子量大小等是影响其鲜味的主要因素。综述了鲜味肽的呈味机理、影响因素以及制备和调控方法,以期为鲜味肽的研究与应用提供依据。Umami peptide is one of important flavor components, which impact flavor quality and consumer ＇s acceptance of foods. Umami peptides can be prepared through various methods, the most commonly used is enzy-matic hydrolysis method. The molecular composition, structure and molecule weight distribution are main factors affecting the umami. The tasting mechanism, main effect factors, preparing and regulating methods of umami pep-tide were reviewed in this paper. It will provide some evidences for the research and application of umami pep-tides in food.

关 键 词：鲜味肽 呈味机理 制备方法 鲜味调控 

分 类 号：TS201.2[轻工技术与工程—食品科学]