咸味感知与咸味肽的研究进展

摘要/Abstract

摘要： 随着生活条件的提高，人们的饮食习惯逐渐趋向“健康化”发展。如何平衡“健康”与“美味”的关系，调味的步骤至关重要。“咸味”是五种基本味觉之一，在人的日常生活中主要通过添加食盐来达到“增咸”的目的。食盐在人类生活中充当着重要的作用，但是过量的钠离子摄入会导致许多心血管疾病。在全球范围内，各国卫生组织倡议低钠盐饮食，因此在不影响食品风味品质的前提下减少食盐添加量这一课题成为目前研究的一大热点。本文围绕咸味感知和减盐现状，重点针对咸味肽进行详细介绍，包括咸味肽的来源、制备、纯化鉴定、协同增效作用和应用前景，为咸味肽的开发和应用提供依据和支撑，推动减盐行动。

关键词: 呈味感知, 减盐, 咸味肽, 制备鉴定, 咸味增效

Abstract: With the improvement of living conditions, people's eating habits gradually tend to "healthy" development. However, it is difficult to strike a balance between "healthy" and "delicious". Therefore, in the process of cooking, the step of seasoning is crucial. "Saltiness" is one of the five basic tastes, and it is mainly achieved by adding salt in daily life. Salt plays an important role in human life, but excessive sodium intake can lead to many cardiovascular diseases. Health organizations are advocating low-sodium diet world widely, so reducing the amount of salt without affecting the flavor and quality of food has become a popular research topic. This paper focuses on the mechanism of salty taste and the current status of salt reduction, especially on salty peptide. The source, preparation, and identification methods, as well as the synergistic effect of salty peptides are included in this paper, so as to provide basis and support for the development and application of salty peptides, which can promote the action of salt reduction.

Key words: tasting perception, salt reduction, salty peptides, preparation and identification, saltiness enhancement

中图分类号:

TS254.4

汪少芸黄心澄高婷婷陈旭黄建联蔡茜茜. 咸味感知与咸味肽的研究进展[J]. , 0, (): 0-0.

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