植物源咸味肽制备与应用研究进展  

A Review:Technologies for the Preparation of Plant-derived Salty Peptides and Their Application

作　　者：杨明哲 赵子莹 汤华成[1,2] 李良玉 彭思念[1,2] 李志江 YANG Mingzhe;ZHAO Ziying;TANG Huacheng;LI Liangyu;PENG Sinian;LI Zhijiang(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319,China;National Coarse Cereals Engineering Research Center,Daqing 163319,China;Heilongjiang Engineering Research Center for Coarse Cereals Processing and Quality Safety,Daqing 163319,China)

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319 [2]国家杂粮工程技术中心,黑龙江大庆163319 [3]黑龙江省杂粮加工及质量安全工程技术研究中心,黑龙江大庆163319

出　　处：《食品工业科技》2023年第20期467-474,共8页Science and Technology of Food Industry

基　　金：国家重点研发计划项目“小麦粉低配料食品开发及精准调控关键技术研究”(2021YFD2100900,2021YFD2100903)。

摘　　要：咸味肽作为一种新型的食盐替代物,在食品减盐方面有着至关重要的作用,尤其是需要低钠食品的特殊人群,具有广泛的应用前景。因此,咸味肽的制备和开发成为当前的研究重点。本文以植物源咸味肽为对象,分别对咸味肽的研究必要性及结构特点、ENaC等咸味受体与咸味肽的作用机制、咸味肽结构与呈味特性的构效关系,以及咸味肽分离纯化鉴定技术及在咸味香精、增咸烹饪盐和咸味增强剂等应用等方面进行综述。为促进植物源咸味肽的深入机理研究及产品开发提供理论依据。Salty peptides play vital roles in salt reduction of food as novel salt substitutes,especially for special people who need low-sodium food,and have a wide application prospect.Therefore,the preparation and development of salty peptides have become the focus of current research.In present review,plant-derived salty peptides are taken as the target,research necessity and structural characteristics,the mechanism of action of salty taste receptors such as ENaC,the structure-activity relationship between the structure and taste characteristics of salty peptides,the preparation technology,the separation,purification and identification technology,the application of plant-derived salty peptides are summarized,such as savory flavors,saltiness-enhanced cooking salt and savory enhancers.The review would lay a theoretical basis for promoting the mechanism research in depth and product development of plant-derived salty peptides.

关 键 词：植物源咸味肽 制备 结构特征 味觉感知 食品风味 

分 类 号：TS201.21[轻工技术与工程—食品科学]