食品外肽酶的研究进展

doi:10.7506/spkx1002-6630-201307074

摘要/Abstract

摘要： 外肽酶包括氨肽酶和羧肽酶两大类。当外肽酶催化多肽水解时，产物苦味减轻，同时生成的游离氨基酸和小肽类物质能够形成食品良好风味，或作为风味前体物质。外肽酶能够在食品后熟阶段起作用，如水果成熟、种子萌发和肉类陈化，也能够在食品加工处理过程中起作用，如干燥、热处理和发酵，从而决定终产品品质的优劣。外肽酶在食品中的重要应用主要体现在能够水解疏水性苦味肽，并去除苦味。本文较为系统地综述近年来外肽酶及其在食品中的研究现状，主要包括外肽酶的分类、结构、反应特性，以及在食品加工过程中对蛋白质水解产物的最终产品良好风味的贡献机制。

关键词: 外肽酶, 氨肽酶, 羧肽酶, 脱苦, 风味

Abstract: Exopeptidases are divided into two subclasses including amino-peptidases and carboxy-peptidases, which can hydrolyze peptide bonds of polypeptides to form the products with less bitter taste, or produce free amino acids or small peptides as pleasant-tasting flavor compounds or as flavor precursors. Exopepetidases may be active during postharvest processes such as fruit ripening, malting and meat aging. They may also be active during food processing such as drying, thermoprocessing, or fermentations. An important role of exopepitdases in foods is the hydrolysis of hydrophobic and bitter peptides. The classification, structure, detection methods, purification methods of exopeptidases, as well as their debittering methods on protein hydrolysates are discussed.

Key words: exopeptidase, aminopeptidase, carboxypeptidase, debittering, flavor

中图分类号:

Q554

付静. 食品外肽酶的研究进展[J]. 食品科学, 2013, 34(7): 349-354.

Fu Jing. Research Progress of Exopeptidases in Foods[J]. FOOD SCIENCE, 2013, 34(7): 349-354.

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