摘要
蛋白短肽具有多种加工和功能特性,但其苦味限制了其在食品工业中的应用。本文论述了蛋白短肽苦味的构效关系,阐释了制备工艺对蛋白短肽苦味的影响,简介了苦味的评价方法,重点对蛋白短肽的物理方法与酶法脱苦技术进展进行了综述,并对目前存在问题的解决作了初步探讨,对开发应用前景加以展望。
Protein oligopeptides have lots of processing and physiological function,but its bitter taste restricts its utilization in food industry.The relationship of the structure to the bitterness of protein oligopeptides is illustrated,and the effect of preparation processing on the bitterness is introduced in this article.The bitterness estimate methods are briefly introduced.The advance in debittering methods is summarized,which includes physical and enzymatic methods.The solutions for the existing problems are primarily analyzed,and the prospect of application is also predicted.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2008年第6期220-226,共7页
Journal of the Chinese Cereals and Oils Association
基金
"十一五"国家科技支撑项目(2006BAK02A07-2)
关键词
蛋白短肽
苦味成因
苦味评价
脱苦技术
protein oligopeptides,cause of bitterness formation,bitterness estimate,debittering technology
