干腌火腿中肽的形成机理研究进展

干腌火腿加工过程中,在肌肉中内源酶和微生物的共同作用下,产生多种具有特定生物活性或对产品风味具有提升作用的肽。抗氧化肽、降血压肽和抗菌肽等生物活性肽提升火腿的营养价值;呈味肽如鲜味肽、甜味肽、苦味肽、酸味肽、咸味肽及浓厚感肽,有助于形成火腿独特的风味。该文综述了干腌火腿中肽的功能特性,重点对加工过程中肽的影响因素及形成机理进行介绍,为干腌火腿品质特性提升和新工艺设计提供理论参考依据。

The mechanism of peptides formation in dry-cured ham:A review

During the process of dry-cured ham,a variety of peptides with specific biological activity or flavor enhancement are produced under the joint action of the endogenous enzymes and microorganisms.Biological active peptides such as antioxidant peptides,antihypertensive peptides and antibacterial peptides could improve the nutrient value of ham.Taste peptides such as umami peptides,sweet peptides,bitter peptides,sour peptides,salty peptides and kokumi peptides are helpful to the formation of special flavor of ham.In this article,the functional characteristics of peptides extracted from dry-cured ham and the formation mechanism of peptides on the processing of ham were reviewed,which provide a reference for the quality improvement and new process development of dry-cured ham.