食品科学
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韩富亮，郭安鹊，王 华*，张予林，袁春龙，李运奎
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HAN Fuliang, GUO Anque, WANG Hua*, ZHANG Yulin, YUAN Chunlong, LI Yunkui
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摘要：
鲜味肽和浓厚感肽影响食品的风味质量，从而影响消费者对食品的接受度。食源性鲜味肽和浓厚感肽来源广泛，在许多动物、植物或发酵食品中都含有鲜味肽和浓厚感肽。本文对鲜味肽和浓厚感肽的来源、种类、含量、作用、构效关系和分子基础等研究进展进行综述，并对鲜味肽和浓厚感肽研究中存在的问题进行分析，提出未来研究的方向，为味感肽的深入研究提供参考和指导。
关键词: 鲜味肽, 浓厚感肽, 呈味机理, 分子基础
Abstract:
Umami and kokumi peptides are very important to food flavor, and they impact food quality and consumer acceptance. Both kinds of peptides widely occur in a variety of animal-derived foods, vegetables and fermented foods. This review is focused on the origin, type, content, contribution to food flavor, structure-function relationship and molecular basis of umami and kokumi peptides. In addition, the problems encountered in the research on the two kinds of peptides are discussed and the future research direction is also proposed. This review will hopefully provide reference and guidance for further studies of umami and kokumi peptides.
Key words: umami peptide, kokumi peptide, taste mechanism, molecular basis
中图分类号:
TS201.4
韩富亮，郭安鹊，王 华，张予林，袁春龙，李运奎. 食源性鲜味肽和浓厚感肽的研究进展[J]. 食品科学, doi: 10.7506/spkx1002-6630-201523057.
HAN Fuliang, GUO Anque, WANG Hua, ZHANG Yulin, YUAN Chunlong, LI Yunkui. Review of Recent Research on Umami and Kokumi Peptides in Food Products[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201523057.
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链接本文: https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-201523057
https://www.spkx.net.cn/CN/Y2015/V36/I23/314
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