苦味肽的苦味机制及脱苦策略研究进展  

Research Progress in the Bitterness Mechanism and Debittering Strategies of Bitter Peptides

作　　者：蒲明慧 吴昊[1] 文李[1] 陈茂龙 程云辉[1,2] PU Minghui;WU Hao;WEN Li;CHEN Maolong;CHENG Yunhui(School of Food Science and Bioengineering,Changsha University of Science&Technology,Changsha 410114,China;School of Food Science and Engineering,Qilu University of Technology,Jinan 250353,China)

机构地区：[1]长沙理工大学食品与生物工程学院,湖南长沙410114 [2]齐鲁工业大学食品科学与工程学院,山东济南250353

出　　处：《食品科学》2024年第21期344-356,共13页Food Science

基　　金：湖南省自然科学基金面上项目(2022JJ30587);山东省“泰山产业领军人才”工程项目(LJNY202004,TSCY20190103);湖南省科技创新计划资助项目(2023RC3137)。

摘　　要：蛋白质水解过程中形成的苦味肽会导致食品出现苦味,苦味肽从口感角度往往被认为是不受欢迎的成分。然而,有研究表明其中一些苦味肽显示出对人类健康有益的生物活性及有助于缓解慢性疾病的特性。因此,阐明苦味肽的苦味机制对于改善食品口味和生物活性开发利用具有重要意义。前期研究报道提出了Q值、苦味氨基酸、苦味指示基序和空间结构等肽苦味影响因素,但普适的机制尚未得到阐明。酶法或非酶法去苦味策略已在实验室及工业化规模中实施应用,其中酶法因高效、安全而广受关注,具有脱苦能力或潜力的和来源于动物、植物与微生物的酶被研究者不断鉴定并报道。本文较全面地总结苦味肽的研究进展,内容包括苦味肽的来源、生物活性、鉴定方法、苦味机制及酶法/非酶法脱苦方法等,同时归纳总结不同来源的具有脱苦味能力或潜力的酶的共有特性,并展望苦味肽未来研究方向。Bitter peptides derived from the hydrolysis of proteins can cause food to taste bitter and are generally deemed undesirable from the perspective of taste.However,studies have shown some bitter peptides to have bioactivities that are beneficial to human health and helpful for alleviating chronic diseases.Hence,elucidating the bitter mechanism of bitter peptides is important for improving the taste and bioactivity utilization of food.Previous studies have pointed out the factors affecting the bitterness of peptides,such as Q value,bitter amino acids,bitterness indicator motifs and spatial structure,but the universal mechanism is still unclear.Enzymatic and non-enzymatic debittering treatments have been developed for laboratory and industrial applications,among which,enzymatic debittering treatments have attracted more attention due to the high efficiency and biosafety,and animal/plant/microorganism-derived enzymes with debittering capacity or potential have been identified and reported continuously.This review comprehensively summarizes recent progress in bitter peptides,including their sources,bioactivities,identification methods,bitterness mechanism and enzymatic/non-enzymatic debittering treatments,and the common characteristics of enzymes from different sources with debittering capacity or potential.Finally,it gives an outlook on future research directions.

关 键 词：苦味肽 生物活性 苦味机制 脱苦 微生物酶 

分 类 号：TS201.2[轻工技术与工程—食品科学]