摘要
咸味肽在食品调料中起着至关重要的作用,特别是针对需低钠食品的特殊人群,存在很大的潜在利用价值。因此,对咸味肽的制备开发成为研究热点。文章分别从咸味肽研究必要性及结构特点、咸味肽分类、咸味肽受体与机制、咸味肽构效关系、咸味肽制备技术、分离纯化鉴定技术、咸味肽应用以及咸味肽的未来发展趋势等方面对其进行总结归纳,以期为促进咸味肽的深入机理研究及产品开发奠定理论依据。
Salty peptides play a vital role in food seasonings,especially for special people who need low-sodium food,and have great potential utilization value.Therefore,the preparation and development of salty peptides has become a research hotspot.The research necessity and structural characteristics,the classification,the receptor and mechanism,the structure-activity relationship,the preparation technology,the separation,purification and identification technology,the application and future development trends of salty peptides are summarized,in order to lay a theoretical basis for promoting the mechanism research in depth and product development of salty peptides.
作者
张康逸
屈凌波
温青玉
张雨
董彩虹
ZHANG Kang-yi;QU Ling-bo;WEN Qing-yu;ZHANG Yu;DONG Cai-hong(Research Center of Agricultural and Sideline Products Processing,Henan Academy of Agricultural Sciences,Zhengzhou 450002,China;International Joint Laboratory for Whole Grain Wheat Products Processing in Henan Province,Zhengzhou 450002,China;Engineering Technology Research Center of Whole Grain Fresh Food Processing in Henan Province,Zhengzhou 450002,China;School of Chemistry and Molecular Engineering,Zhengzhou University,Zhengzhou 450001,China;Henan Ankang Food Science and Technology Research Institute,Zhengzhou 450006,China;Henan Ankang Future Food Science and Technology Co.,Ltd.,Zhengzhou 450040,China;School of Chemical Engineering and Technology,North University of China,Taiyuan 038507,China)
出处
《中国调味品》
CAS
北大核心
2022年第6期204-211,共8页
China Condiment
基金
河南省重大公益专项(201300110300)
河南省科技攻关项目(222102110256)
河南省农业科学院杰出青年科技基金(2020JQ04)
河南省农业科学院科技创新创意项目(豫财科[2020]36号2060302)
河南省农业科学院优秀青年科技基金(2022YQ30)
河南省农业科学院科技创新团队(2022TD24)。
关键词
咸味肽
受体机制
构效关系
制备技术
分离纯化
salty peptides
receptor mechanism
structure-activity relationship
preparation technology
separation and purification
