蛋白质酶解物苦味形成机理及控制研究

蛋白质酶解后产生不同程度苦味主要是由产物中含疏水性氨基酸低分子肽所形成,这些苦味严重影响蛋白质水解产物在食品工业中应用。该文综述不同食物蛋白质酶解物中苦味肽形成机理及蛋白质酶解物苦味的降低、去除及控制方法研究最新进展,主要包括选择性分离、苦味掩盖、酶法及微生物脱苦等。

Study on Forming Mechanism and Control Methods of Bitter Taste from Protein Hydrolysates

The enzymatic treatment of various food proteins results in bitter taste due to the formation of low molecular weight peptides composed mainly of hydrophobic amino acids. The bitter taste hampers the application of protein hydrolysates in the food industry. The causes of production of bitter peptides in various food hydrolysates and progress to date in the development of methods for the prevention, reduction, and elimination of bitterness in enzymatic food protein hydrolysates are reviewed in this paper. Methods for debittering of protein hydrolysates include the selective separation, bitterness masking and the application of exopeptidases and microbes.