食用菌呈味肽制备及其呈味机理研究进展  

Preparation and taste mechanism of flavour peptides in edible fungi:A review

作　　者：林桐 赵吉春 雷小娟 雷琳[1] 明建[1,2] LIN Tong;ZHAO Jichun;LEI Xiaojuan;LEI Lin;MING Jian(College of Food Science,Southwest University,Chongqing 400715,China;Research Center of Food Storage and Logistics,Southwest University,Chongqing 400715,China)

机构地区：[1]西南大学食品科学学院,重庆400715 [2]西南大学食品贮藏与物流研究中心,重庆400715

出　　处：《食品与发酵工业》2022年第19期313-319,共7页Food and Fermentation Industries

基　　金：国家自然科学基金上项目(31471576)。

摘　　要：呈味肽是一种低聚肽,因其丰富的滋味而受到广泛关注。呈味肽根据其食用性质分为甜味肽、苦味肽、鲜味肽、咸味肽、酸味肽和浓厚感肽。食用菌子实体中含有大量蛋白质,被认为是呈味肽的优质来源,但目前对于食用菌呈味肽的研究主要集中在单一菌中呈味物质的发掘阶段。文章主要对呈味肽的分类和食用菌呈味肽来源进行了综述,并总结了食用菌呈味肽的呈味机理以及制备、分离纯化、鉴定方法,以期为后期食用菌呈味肽的开发利用提供参考。Flavour peptides are a kind of oligopeptide,which have attracted wide attention because of their rich taste.According to their edible properties,flavour peptides can be divided into sweet peptides,bitter peptides,umami peptides,salty peptides,sour peptides and kokumi peptides.Owing to the large quantity of proteins in the fruiting body of edible fungi,they are promising good source of flavour peptides.However,current researches on flavour peptides from edible fungi mainly focus on the exploration stage of flavour substances in single mushroom.Hence,this review mainly presents the classification of flavour peptides and the source of flavour peptides from edible fungi.Also,the taste mechanism,preparation,purification and identification methods of flavour peptides from edible fungi are summarized,which will provide a reference for the development and utilization of flavour peptides from edible fungi in the future.

关 键 词：呈味肽 食用菌 呈味机理 制备 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]