蛋白质水解物的苦味形成机制及其酶解脱苦和风味改善的研究进展  

Research Progress on the Bitter Taste Formation Mechanism in Protein Hydrolysates and Their Enzymatic Debittering and Flavor Improvement

作　　者：李梦卓 段雪妍 王俊娟 赵晓燕[2] 秦培友 LI Mengzhuo;DUAN Xueyan;WANG Junjuan;ZHAO Xiaoyan;QIN Peiyou(Institute of Crop Sciences,Chinese Academy of Agricultural Sciences,Beijing 100081,China;Institute of Agri-food Processing and Nutrition,Beijing Academy of Agriculture and Forestry Sciences,Beijing 100097,China)

机构地区：[1]中国农业科学院作物科学研究所,北京100081 [2]北京市农林科学院农产品加工与食品营养研究所,北京100097

出　　处：《食品工业科技》2025年第6期417-426,共10页Science and Technology of Food Industry

基　　金：北京市农林科学院科技创新能力建设专项(KJCX20240402)。

摘　　要：蛋白质水解后会产生多种生物活性肽,含有生物活性肽的功能食品能够改善人体的健康。但因蛋白质在水解过程中会产生苦味物质苦味肽,具有不良口感,限制了蛋白质水解产物在功能性食品中的应用。在不影响蛋白质水解产物生物活性的前提下,氨肽酶和羧肽酶等蛋白酶的进一步水解能够有效降低其苦味,在低苦味多肽功能食品的开发方面具有广泛的应用前景。本文综合分析了影响蛋白质水解产物苦味的因素,包括苦味肽组成、蛋白质水解度、蛋白酶种类以及多肽构效关系。此外,本文还探讨了高效液相色谱-质谱联用技术、生物信息学模型和电子舌在苦味肽鉴定中的应用。文章强调了内肽酶-外肽酶分步酶解在降低蛋白质水解产物苦味和优化食品风味方面的协同效果。本文旨在为改善蛋白质水解产物的感官品质、提高其在功能食品领域中的应用提供参考。Protein hydrolysis can yield a diversity of bioactive peptides,thus the functional foods containing protein hydrolysates can improve human health.However,the utilization of protein hydrolysates in functional foods is limited for the unpleasant taste attributed to the bitter peptides generated during the hydrolysis process.Without reducing the biological activity of protein hydrolysates,further enzymatic hydrolysis by employing aminopeptidase,carboxypeptidase,or other proteases can effectively attenuate their bitterness,which presents potential applications for developing peptide-based functional foods with low bitterness.Therefore,this paper presents a comprehensive review of the influencing factors of bitterness in protein hydrolysates,the identification of bitter peptides,and the applications of proteases in reducing bitter peptides and improving food flavor.In this review,the factors affecting the bitterness of protein hydrolysates are comprehensively analyzed,which include the composition of bitter peptides,the degree of protein hydrolysis,the types of proteases and the structure-activity relationship of peptides.Additionally,the applications of high performance liquid chromatography-mass spectrometry/mass spectrometry,bioinformatics model and electronic tongue in identifying bitter peptides are also discussed.This paper emphasizes the synergistic effect of endopeptidase-exopeptidase combination in reducing the bitterness of protein hydrolysates and optimizing food flavor.This review contributes to a reference for enhancing the sensory quality of protein hydrolysates as well as broadening their utilization in functional foods.

关 键 词：蛋白质水解物 苦味 脱苦技术 外肽酶 风味改善 

分 类 号：TS201.2[轻工技术与工程—食品科学]