食品科学 ›› 2006, Vol. 27 ›› Issue (10): 571-574.
• 专题论述 • 上一篇 下一篇
何慧, 王进, 裴凡, 侯方丽, 石燕玲
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HE Hui, Wang-Jin, Pei-Fan, Hou-Fang-Li, Shi-Yan-Ling
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摘要: 蛋白质水解物具有多种生理活性,但呈苦味限制了其在食品工业中的应用。本文论述了蛋白质水解物与苦味的构效关系,简介了苦味的评价方法,并对蛋白质水解物的脱苦方法研究进展进行了综述,包括有选择分离法、掩盖法、酶法及联合脱苦法等。
关键词: 蛋白质水解物, 肽, 构效关系, 脱苦, 苦味评价
Abstract: Protein hydrolysate has many bioactivities. However its bitter taste is major hindrance for its use in the food industry. The relationship of structure to bitter taste of peptides is illustrated. The bitter taste estimate methods are brief introduced. The advance of debittering methods is summarized which include selected separation,marking treatment,enzymatic treatment and combination of several kinds of debittering methods.
Key words: protein hydrolysate, peptide, relationship of structure to bitter taste, debittering, bitter taste estimate
何慧, 王进, 裴凡, 侯方丽, 石燕玲. 蛋白质水解物与苦味的构效关系及脱苦研究[J]. 食品科学, 2006, 27(10): 571-574.
HE Hui, Wang-Jin, Pei-Fan, Hou-Fang-Li, Shi-Yan-Ling. Review on the Relationship of Structure to Bitter Taste of Protein Hydrolysate and Debittering[J]. FOOD SCIENCE, 2006, 27(10): 571-574.
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