呈味肽的研究及其在调味品中的应用

呈味肽是利用生物技术由氨基酸合成或酶水解后得到的、分子量500-1500Da之间的低聚肽,其具有良好的呈味功能。由于其氨基酸组成的不同,使得呈味肽具有了甜味或苦味,少数具有鲜味或酸味等味道。本文还介绍了在食品调味领域中起重要作用的呈味肽的研究进展及应用,以期了解调味品领域的发展趋势,提供未来研究的参考。

Research and Application of Present Flavor Peptides

Present flavor peptides are kind of oligopeptide,which can be procured by amino acid synthesis or enzymatic hydrolyzed.It was found that the flavor was related to the composition of amino acid,so that peptide present sweet or bitter,sometimes umami or sour taste etc.In this text,it also introduce the research and development of present flavor peptide.We expected to get massages of food seasoning territory,and provide references for research in future.