酶解禽类蛋白制备呈味基料的研究进展  

Research Progress on Preparation of Flavoring Base by Enzymolysis of Poultry Protein

作　　者：李自会 张顺棠 段晓杰 布冠好[1] 刘昆仑[1] 高立栋 井金峰 LI Zi-hui;ZHANG Shun-tang;DUAN Xiao-jie;BU Guan-hao;LIU Kun-lun;GAO Li-dong;JING Jin-feng(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,China;Lotus Health Industrial Group Co.,Ltd.,Xiangcheng 466200,China)

机构地区：[1]河南工业大学粮油食品学院,郑州450001 [2]莲花健康产业集团股份有限公司,河南项城466200

出　　处：《中国调味品》2022年第11期211-215,共5页China Condiment

基　　金：国家自然科学基金项目(31871748);河南省重点研发与推广专项(科技攻关)(212102110323);河南工业大学高层次人才科研启动基金项目(2018BS078);河南工业大学创新基金支持计划专项资助(2021ZKCJ03)。

摘　　要：调味料是中国传统特色产品。随着生活水平的提高,饮食安全、健康、营养受到人们越来越多的重视,开发营养型味道鲜美浓郁的调味料具有重要意义。我国作为养殖大国,禽肉产量一直居于世界前列。禽肉及其副产物富含营养物质,是改善人类营养的重要原料。蛋白酶解物风味天然、鲜香味突出,能够提升食品风味,且具有营养价值。利用禽肉及其副产物蛋白酶解物开发高营养的调味料具有广阔的前景。文章对禽类蛋白酶解工艺、产物中的呈味物质及呈味肽的分离纯化与鉴定进行综述,以期为酶解禽类蛋白制备呈味基料及呈味肽复合调味料的开发提供理论参考,推动调味料行业的高质量发展。Seasoning is a traditional Chinese characteristic product. With the improvement of living standards, more and more attention has been paid to food safety, health and nutrition. It is of great significance to develop nutritious seasoning with delicious and rich taste. As a nation with a large scale of poultry breeding, China’s poultry meat output has been always in the forefront of the world. Rich in nutrients, poultry meat and its by-products are important raw materials to improve human nutrition. Protein hydrolysates have natural and outstanding fresh flavor, which can improve food flavor and have nutritional value. Using poultry meat and its by-product protein hydrolysates to develop high-nutrition seasoning has a broad prospect. In this paper, the process of poultry protein enzymolysis, the separation, purification and identification of flavoring substances and flavoring peptides in the products are reviewed, in order to provide theoretical references for the preparation of flavoring base and the development of flavoring peptide compound seasoning by enzymolysis of poultry protein, and promote the high-quality development of seasoning industry.

关 键 词：禽类蛋白 酶解 呈味物质 呈味肽 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]