Citation: | YANG Mingzhe, ZHAO Ziying, TANG Huacheng, et al. A Review: Technologies for the Preparation of Plant-derived Salty Peptides and Their Application[J]. Science and Technology of Food Industry, 2023, 44(20): 467−474. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022120157. |
[1] |
张康逸, 屈凌波, 温青玉, 等. 咸味肽的制备技术研究进展[J]. 中国调味品,2022,47(6):204−211. [ZHANG K Y, QU L B, WEN Q Y, et al. Research progress on the preparation technology of salty peptides[J]. China Condiment,2022,47(6):204−211.
ZHANG K Y, QU L B, WEN Q Y, et al. Research progress on the preparation technology of salty peptides[J]. China Condiment, 2022, 47(6): 204-211.
|
[2] |
HE F J, TAN M, MA Y, et al. Salt reduction to prevent hypertension and cardiovascular disease: JACC state-of-the-art review[J]. Journal of the American College of Cardiology,2020,75(6):632−647. doi: 10.1016/j.jacc.2019.11.055
|
[3] |
张杰, 赵志峰, 郝罗, 等. 减盐策略及低钠盐研究进展[J]. 中国调味品,2021,46(3):179−184. [ZHANG J, ZHAO Z F, HAO L, et al. Research progress of salt reduction measures and low-sodium salt[J]. China Condiment,2021,46(3):179−184. doi: 10.3969/j.issn.1000-9973.2021.03.037
ZHANG J, ZHAO Z F, HAO L, et al. Research progress of salt reduction measures and low-sodium salt[J]. China Condiment, 2021, 46(3): 179-184. doi: 10.3969/j.issn.1000-9973.2021.03.037
|
[4] |
张莹, 张一凡, 王世博, 等. 加工肉制品适用风味代盐剂的配方设计与优化[J]. 中国农业大学学报,2021,26(7):124−134. [ZHANG Y, ZHANG Y F, WANG S B, et al. Optimization and formulation design of flavor salt replacement for processed meat[J]. Journal of China Agricultural University,2021,26(7):124−134.
ZHANG Y, ZHANG Y F, WANG S B, et al. Optimization and formulation design of flavor salt replacement for processed meat[J]. Journal of China Agricultural University, 2021, 26(7): 124-134.
|
[5] |
陕怡萌, 蒲丹丹, 张玉玉, 等. 食品减盐方法研究进展[J]. 食品科学,2022,43(13):267−275. [SHAN Y M, PU D D, ZHANG Y Y, et al. A review of methods for salt reduction in foods[J]. Food Science,2022,43(13):267−275.
SHAN Y M, PU D D, ZHANG Y Y, et al. A review of methods for salt reduction in foods[J]. Food Science, 2022, 43(13): 267-275.
|
[6] |
NURMILAH S, CAHYANA Y, UTAMA G L, et al. Strategies to reduce salt content and its effect on food characteristics and acceptance: A review[J]. Foods (Basel, Switzerland),2022,11(19):3120.
|
[7] |
LU J, CAO Y, PAN Y, et al. Sensory-guided identification and characterization of Kokumi-tasting compounds in green tea (Camellia sinensis L. )[J]. Molecules,2022,27(17):5677. doi: 10.3390/molecules27175677
|
[8] |
曹清明, 王蔚婕, 张琳, 等. 中国居民平衡膳食模式的践行——《中国居民膳食指南(2022)》解读[J]. 食品与机械,2022,38(6):22−29. [CAO Q M, WANG W J, ZHANG L, et, al. The practice of balanced diet model for Chinese residents: Interpretation of dietary guidelines for Chinese residents (2022)[J]. Food & Machinery,2022,38(6):22−29.
CAO Q M, WANG W J, ZHANG L, et, al. The practice of balanced diet model for Chinese residents: Interpretation of dietary guidelines for Chinese residents (2022)[J]. Food & Machinery, 2022, 38(6): 22-29.
|
[9] |
孙宁玲, 姜一农, 王鸿懿, 等. 我国高血压患者的钠盐摄入现状[J]. 中华高血压杂志,2020,28(11):1025−1030. [SUN N L, JIANG Y N, WANG H Y, et al. The status of sodium intake in patients with hypertension in China[J]. Chinese Journal of Hypertension,2020,28(11):1025−1030.
SUN N L, JIANG Y N, WANG H Y, et al. The status of sodium intake in patients with hypertension in China[J]. Chinese Journal of Hypertension, 2020, 28(11): 1025-1030.
|
[10] |
TADA M, SHINODA I, OKAI H. L-ornithyltaurine, a new salty peptide[J]. Journal of Agricultural and Food Chemistry,1984,32(5):992−996. doi: 10.1021/jf00125a009
|
[11] |
ZHAO J, LIAO S, BI X, et al. Isolation, identification and characterization of taste peptides from fermented broad bean paste[J]. Food & Function,2022,13(16):8730−8740.
|
[12] |
杨文君, 段杉, 崔春. 豌豆蛋白深度酶解制备咸味肽的研究[J]. 中国调味品,2021,46(8):1−5. [YANG W J, DUAN S, CUI C. Study on preparation of salty peptides by deep enzymatic hydrolysis of pea protein[J]. China Condiment,2021,46(8):1−5.
YANG W J, DUAN S, CUI C. Study on preparation of salty peptides by deep enzymatic hydrolysis of pea protein[J]. China Condiment, 2021, 46(8): 1-5.
|
[13] |
CHEN Y P, WANG M, BLANK I, et al. Saltiness-enhancing peptides isolated from the Chinese commercial fermented soybean curds with potential applications in salt reduction[J]. Journal of Agricultural and Food Chemistry,2021,69(35):10272−10280. doi: 10.1021/acs.jafc.1c03431
|
[14] |
党亚丽, 张中健, 闫小伟, 等. 巴马火腿酶解物中呈味肽的分离纯化及其结构研究[J]. 食品科学,2010,31(13):127−131. [DANG Y L, ZHANG Z J, YAN X W, et al. Isolation, purification and structural identification of flavor peptides from enzymolyzed Parma ham[J]. Food Science,2010,31(13):127−131.
DANG Y L, ZHANG Z J, YAN X W, et al. Isolation, purification and structural identification of flavor peptides from enzymolyzed Parma ham[J]. Food Science, 2010, 31(13): 127-131.
|
[15] |
彭增起, 张雅玮, 郭秀云. 一种多肽食盐替代物及其制备方法: 中国, 102224921B[P]. 2012-11-28
PENG Z Q, ZHANG Y W, GUO X Y. A polypeptide salt substitute and its preparation method: China, 102224921B[P]. 2012-11-28.
|
[16] |
LE B, YU B, AMIN M S, et al. Salt taste receptors and associated salty/salt taste-enhancing peptides: A comprehensive review of structure and function[J]. Trends in Food Science & Technology,2022,129:657−666.
|
[17] |
宋金萍, 王松, 郭丽荣. 上皮细胞钠离子通道及其相关调控因素在盐敏感性高血压中的作用[J]. 中华高血压杂志,2019,27(1):20−24. [SONG J P, WANG S, GUO L R. The role of epithelial sodium channels and their associated regulators in salt-sensitive hypertension[J]. Chinese Journal of Hypertension,2019,27(1):20−24.
SONG J P, WANG S, GUO L R. The role of epithelial sodium channels and their associated regulators in salt-sensitive hypertension[J]. Chinese Journal of Hypertension, 2019, 27(1): 20-24.
|
[18] |
文海若, 霍桂桃, 张颖丽, 等. TRPV1通道作为高血压防治新靶点研究进展[J]. 中国药事,2019,33(3):317−322. [WEN H R, HUO G T, ZHANG Y L, et al. Research progress of the TRPV1 as a novel tarft of prevention and treatment for hypertension[J]. Chinese Pharmaceutical Affairs,2019,33(3):317−322.
WEN H R, HUO G T, ZHANG Y L, et al. Research progress of the TRPV1 as a novel tarft of prevention and treatment for hypertension[J]. Chinese Pharmaceutical Affairs, 2019, 33(3): 317-322.
|
[19] |
ANAND D, HUMMLER E, RICKMAN O J. ENaC activation by proteases[J]. Acta Physiologica,2022,235(1):e13811.
|
[20] |
ROPER S D, CHAUDHARI N. Taste buds: Cells, signals and synapses[J]. Nature Reviews Neuroscience,2017,18(8):485−497. doi: 10.1038/nrn.2017.68
|
[21] |
NOMURA K, NAKANISHI M, ISHIDATE F, et al. All-electrical Ca2+-independent signal transduction mediates attractive sodium taste in taste buds[J]. Neuron,2020,106(5):816−829. doi: 10.1016/j.neuron.2020.03.006
|
[22] |
刘平, 车振明, 张晓鸣. 大豆肽的美拉德反应产物在鸡汤中的应用[J]. 食品工业科技,2014,35(4):110−113,117. [LIU P, CHE Z M, ZHANG X M. Application of Maillard reaction products derived from soy peptides[J]. Science and Technology of Food Industry,2014,35(4):110−113,117.
LIU P, CHE Z M, ZHANG X M. Application of Maillard reaction products derived from soy peptides[J]. Science and Technology of Food Industry, 2014, 35(4): 110-113, 117.
|
[23] |
ZHENG Y Y, TANG L, YU M G, et al. Fractionation and identification of salty peptides from yeast extract[J]. Journal of Food Science and Technology,2021,58(3):1199−1208. doi: 10.1007/s13197-020-04836-1
|
[24] |
SHIBATA M, HIROTSUKA M, MIZUTANI Y, et al. Isolation and characterization of key contributors to the “kokumi” taste in soybean seeds[J]. Bioscience, Biotechnology, and Biochemistry,2017,81(11):2168−2177. doi: 10.1080/09168451.2017.1372179
|
[25] |
SUZUKI H, NAKAFUJI Y, TAMURA T. New method to produce Kokumi seasoning from protein hydrolysates using bacterial enzymes[J]. Journal of Agricultural and Food Chemistry,2017,65(48):10514−10519. doi: 10.1021/acs.jafc.7b03690
|
[26] |
SHIBATA M, HIROTSUKA M, MIZUTANI Y, et al. Diversity of γ-glutamyl peptides and oligosaccharides, the “kokumi” taste enhancers, in seeds from soybean mini core collections[J]. Bioscience, Biotechnology, and Biochemistry,2018,82(3):507−514. doi: 10.1080/09168451.2018.1436960
|
[27] |
KIM H J, LEE D Y, LEE I. Quantitative determination of kokumi compounds, γ-glutamyl peptides, in Korean traditional fermented foods, ganjang and doenjang, by LC-MS/MS[J]. Food Science and Biotechnology,2021,30(11):1465−1470. doi: 10.1007/s10068-021-00993-x
|
[28] |
HO T V, SUZUKI H. Increase of “Umami” and “Kokumi” compounds in Miso, fermented soybeans, by the addition of bacterial γ-glutamyltranspeptidase[J]. International Journal of Food Studies,2013,2(1):39−47.
|
[29] |
SALGER M, STARK T D, HOFMANN T. Taste modulating peptides from overfermented Cocoa beans[J]. Journal of Agricultural and Food Chemistry,2019,67(15):4311−4320. doi: 10.1021/acs.jafc.9b00905
|
[30] |
陈嘉辉. 酱油中呈味肽的分离鉴定及呈味特性的对比分析[D]. 广州: 华南理工大学, 2018
CHEN J H. The purification and identification of flavor peptides from soy sauce and the comparison of its flavor characteristics[D]. Guangzhou: South China University of Technology, 2018.
|
[31] |
ZHUANG M Z, LIN L Z, ZHAO M M, et al. Sequence, taste and umami-enhancing effect of the peptides separated from soy sauce[J]. Food Chemistry,2016,206:174−181. doi: 10.1016/j.foodchem.2016.03.058
|
[32] |
庄明珠. 酱油鲜味肽的分离纯化鉴定及呈味特性研究[D]. 广州: 华南理工大学, 2015
ZHUANG M Z. The purification and identification of umami peptides from soy sauce and the study of its taste characteristic[D]. Guangzhou: South China University of Technology, 2015.
|
[33] |
SELAMASSAKUL O, LAOHAKUNJIT N, KERDCHOECHUEN O, et al. Bioactive peptides from brown rice protein hydrolyzed by bromelain: Relationship between biofunctional activities and flavor characteristics[J]. Journal of Food Science,2020,85(3):707−717. doi: 10.1111/1750-3841.15052
|
[34] |
SONG X L, SHI Z H, LI X F, et al. Fate of proteins of waste activated sludge during thermal alkali pretreatment in terms of sludge protein recovery[J]. Frontiers of Environmental Science & Engineering,2019,13(2):1−9.
|
[35] |
DA SILVA R R. Enzymatic hydrolysis of non-animal proteins for improving nutritional and sensory properties of foods[J]. Journal of Food Biochemistry,2021,45(9):e13891.
|
[36] |
EBAID R, WANG H C, SHA C, et al. Recent trends in hyperthermophilic enzymes production and future perspectives for biofuel industry: A critical review[J]. Journal of Cleaner Production,2019,238:117925. doi: 10.1016/j.jclepro.2019.117925
|
[37] |
CHAI K F, VOO A Y H, CHEN W N. Bioactive peptides from food fermentation: A comprehensive review of their sources, bioactivities, applications, and future development[J]. Comprehensive Reviews in Food Science and Food Safety,2020,19(6):3825−3885. doi: 10.1111/1541-4337.12651
|
[38] |
于铁妹. 肽类合成方法研究进展[J]. 广州化工,2020,48(16):12−14. [YU T M. Research progress on the synthesis of peptides[J]. Guangzhou Chemical Industry,2020,48(16):12−14.
YU T M. Research progress on the synthesis of peptides[J]. Guangzhou Chemical Industry, 2020, 48(16): 12-14.
|
[39] |
潘丽军, 张丽, 钟昔阳, 等. 双酶分步水解法制备谷氨酰胺活性肽的研究[J]. 食品工业科技,2009,30(5):184−187. [PAN L J, ZHANG L, ZHONG X Y, et al. Study on preparation of glutamine-bioactive peptides by teo enzyme-hydrolyzed wheat protein[J]. Science and Technology of Food Industry,2009,30(5):184−187.
PAN L J, ZHANG L, ZHONG X Y, et al. Study on preparation of glutamine-bioactive peptides by teo enzyme-hydrolyzed wheat protein[J]. Science and Technology of Food Industry, 2009, 30(5): 184-187.
|
[40] |
JEON S Y, LEE Y M, KIM S S, et al. Effect of added hydrolyzed vegetable proteins on consumers' response for Doenjang (Korean traditional fermented soybean paste) soup[J]. Food Science and Biotechnology,2020,29(1):45−53. doi: 10.1007/s10068-019-00646-0
|
[41] |
ZHAO Y Q, ZHAO X, SUN D X-WATERHOUSE, et al. Two-stage selective enzymatic hydrolysis generates protein hydrolysates rich in Asn-Pro and Ala-His for enhancing taste attributes of soy sauce[J]. Food Chemistry,2021,345:128803. doi: 10.1016/j.foodchem.2020.128803
|
[42] |
YAN F, CUI H P, ZHANG Q, et al. Small peptides hydrolyzed from pea protein and their Maillard reaction products as taste modifiers: Saltiness, umami, and Kokumi enhancement[J]. Food and Bioprocess Technology,2021,14(6):1132−1141. doi: 10.1007/s11947-021-02630-1
|
[43] |
LI L J, TAN W S, LI W J, et al. Citrus taste modification potentials by genetic engineering[J]. International Journal of Molecular Sciences,2019,20(24):6194. doi: 10.3390/ijms20246194
|
[44] |
宋明媚, 鞠培培, 曹建军, 等. 化学法合成RGD三肽的研究[J]. 生物加工过程,2005(2):23−26. [SONG M M, JU P P, CAO J J, et al. Study on the synthesis of RGD tripeptide by the chemical method[J]. Chinese Journal of Bioprocess Engineering,2005(2):23−26.
SONG M M, JU P P, CAO J J, et al. Study on the synthesis of RGD tripeptide by the chemical method[J]. Chinese Journal of Bioprocess Engineering, 2005, 2: 23-26.
|
[45] |
BABINI E, TANEYO-SAA D L, TASSONI A, et al. Microbial fermentation of industrial rice-starch byproduct as valuable source of peptide fractions with health-related activity[J]. Microorganisms,2020,8(7):986. doi: 10.3390/microorganisms8070986
|
[46] |
SCHÖWE M J, KEIPER O, UNVERZAGT C, et al. A tripeptide approach to the solid-phase synthesis of peptide thioacids and N-glycopeptides[J]. Chemistry: A European Journal,2019,25(69):15759−15764. doi: 10.1002/chem.201904688
|
[47] |
LI H D, REN J, LI J Y, et al. Greener liquid-phase synthesis and the ACE inhibitory structure-activity relationship of an anti-SARS octapeptide[J]. Organic & Biomolecular Chemistry,2020,18(41):8433−8442.
|
[48] |
郑龙, 田佳鑫, 张泽鹏, 等. 多肽药物制备工艺研究进展[J]. 化工学报,2021,72(7):3538−3550. [ZHENG L, TIAN J X, ZHANG Z P, et al. Progress on pharmaceutical engineering of peptide-based drugs[J]. CIESC Journal,2021,72(7):3538−3550.
ZHENG L, TIAN J X, ZHANG Z P, et al. Progress on pharmaceutical engineering of peptide-based drugs[J]. CIESC Journal, 2021, 72(7): 3538-3550.
|
[49] |
周佳琪, 马春燕, 李晓晖. 多肽类ACE抑制剂的设计合成及生物活性[J]. 食品工业科技,2022,43(23):26−34. [ZHOU J Q, MA C Y, LI X H. Design, synthesis and bioactivity of polypeptide ACE inhibitors[J]. Science and Technology of Food Industry,2022,43(23):26−34.
ZHOU J Q, MA C Y, LI X H. Design, synthesis and bioactivity of polypeptide ACE inhibitors[J]. Science and Technology of Food Industry, 2022, 43(23): 26-34.
|
[50] |
FENG T, WU Y, ZHANG Z W, et al. Purification, identification, and sensory evaluation of Kokumi peptides from Agaricus bisporus mushroom[J]. Foods,2019,8(2):43. doi: 10.3390/foods8020043
|
[51] |
于群. 超滤技术在蛋白质分离纯化中的应用研究[J]. 当代化工研究,2020(22):137−138. [YU Q. Application of ultrafiltration technology in protein separation and purification[J]. Modern Chemical Research,2020(22):137−138.
YU Q. Application of ultrafiltration technology in protein separation and purification[J]. Modern Chemical Research, 2020, 22: 137-138.
|
[52] |
SRIDHAR K, INBARAJ B S, CHEN B H. Recent developments on production, purification and biological activity of marine peptides[J]. Food Research International,2021,147:110468. doi: 10.1016/j.foodres.2021.110468
|
[53] |
KONG Y, ZHANG L L, ZHAO J, et al. Isolation and identification of the umami peptides from shiitake mushroom by consecutive chromatography and LC-Q-TOF-MS[J]. Food Research International,2019,121:463−470. doi: 10.1016/j.foodres.2018.11.060
|
[54] |
ZHANG J N, ZHAO M M, SU G W, et al. Identification and taste characteristics of novel umami and umami-enhancing peptides separated from peanut protein isolate hydrolysate by consecutive chromatography and UPLC-ESI-QTOF-MS/MS[J]. Food Chemistry,2019,278(25):674−682. doi: 10.1016/j.foodchem.2018.11.114
|
[55] |
XIA X Z, FU Y, MA L, et al. Protein hydrolysates from Pleurotus geesteranus modified by Bacillus amyloliquefaciens γ-glutamyl transpeptidase exhibit a remarkable taste-enhancing effect[J]. Journal of Agricultural and Food Chemistry,2022,70(38):12143−12155. doi: 10.1021/acs.jafc.2c03941
|
[56] |
杨彩霞, 吴金梅, 何涛. 反相高效液相色谱法测定枯草菌肽的含量及纯度[J]. 安徽农业科学,2022,50(2):206−210. [YANG C X, WU J M, HE T. Determination of the content and purity of sublancin by reversed-phase high performance liquid chromatography[J]. Journal of Anhui Agricultural Sciences,2022,50(2):206−210.
YANG C X, WU J M, HE T. Determination of the content and purity of sublancin by reversed-phase high performance liquid chromatography[J]. Journal of Anhui Agricultural Sciences, 2022, 50(2): 206-210.
|
[57] |
熊建, 覃先武, 李丽娜, 等. 酵母抽提物减盐功能及在高汤调味粉中应用研究[J]. 食品工业科技,2022,43(19):307−314. [XIONG J, QIN X W, LI L N, et al. Study on salt reduction of yeast extract and its application in broth powder[J]. Science and Technology of Food Industry,2022,43(19):307−314.
XIONG J, QIN X W, LI L N, et al. Study on salt reduction of yeast extract and its application in broth powder[J]. Science and Technology of Food Industry, 2022, 43(19): 307-314.
|
[58] |
ZHAO P Y, WANG Q, KAUR M, et al. Absolute quantitation of proteins by coulometric mass spectrometry[J]. Analytical Chemistry,2020,92(11):7877−7883. doi: 10.1021/acs.analchem.0c01151
|
[59] |
HAO J W, CHEN N D, FU X C, et al. Predicting the contents of polysaccharides and its monosugars in Dendrobium huoshanense by partial least squares regression model using attenuated total reflectance Fourier transform infrared spectroscopy[J]. Spectroscopy Letters,2019,52(5):297−305. doi: 10.1080/00387010.2019.1630445
|
[60] |
MALIN E L, ALAIMO M H, BROWN E M, et al. Solution structures of casein peptides: NMR, FTIR, CD, and molecular modeling studies of alphas1-casein, 1-23[J]. Journal of Protein Chemistry,2001,20(5):391−404. doi: 10.1023/A:1012232804665
|
[61] |
HAUSER A, POULOU E, MÜLLER F, et al. Synthesis and evaluation of non-hydrolyzable phospho-lysine peptide mimics[J]. Chemistry:A European Journal,2021,27(7):2326−2331. doi: 10.1002/chem.202003947
|
[62] |
BAEK M-H, KAMIYA M, KUSHIBIKI T, et al. Lipopolysaccharide-bound structure of the antimicrobial peptide cecropin P1 determined by nuclear magnetic resonance spectroscopy: LPS-Bound Structure of CP1[J]. Journal of Peptide Science,2016,22(4):214−221. doi: 10.1002/psc.2865
|
[63] |
AGRAWAL P, SINGH H, SRIVASTAVA H K, et al. Benchmarking of different molecular docking methods for protein-peptide docking[J]. BMC Bioinformatics,2019,19(S13):426. doi: 10.1186/s12859-018-2449-y
|
[64] |
DANG Y L, HAO L, CAO J X, et al. Molecular docking and simulation of the synergistic effect between umami peptides, monosodium glutamate and taste receptor T1R1/T1R3[J]. Food Chemistry,2019,271:697−706. doi: 10.1016/j.foodchem.2018.08.001
|
[65] |
KASAHARA Y, NARUKAWA M, ISHIMARU Y, et al. TMC4 is a novel chloride channel involved in high-concentration salt taste sensation[J]. The Journal of Physiological Sciences,2021,71(1):23. doi: 10.1186/s12576-021-00807-z
|
[66] |
SHAN Y M, PU D D, ZHANG J C, et al. Decoding of the saltiness enhancement taste peptides from the yeast extract and molecular docking to the taste receptor T1R1/T1R3[J]. Journal of Agricultural and Food Chemistry,2022,70(47):14898−14906. doi: 10.1021/acs.jafc.2c06237
|
[67] |
SHEN D Y, PAN F, YANG Z C, et al. Identification of novel saltiness-enhancing peptides from yeast extract and their mechanism of action for transmembrane channel-like 4 (TMC4) protein through experimental and integrated computational modeling[J]. Food Chemistry,2022,388(15):132993. doi: 10.1016/j.foodchem.2022.132993
|
[68] |
郑家伦, 李晨, 陆利霞, 等. 美拉德反应制备咸味香精研究进展[J]. 中国调味品,2016,41(12):129−133. [ZHENG J L, LI C, LU L X, et al. Research progress of savory flavoring prepared by Maillard reaction[J]. China Condiment,2016,41(12):129−133. doi: 10.3969/j.issn.1000-9973.2016.12.030
ZHENG J L, LI C, LU L X, et al. Research progress of savory flavoring prepared by Maillard reaction[J]. China Condiment, 2016, 41(12): 129-133. doi: 10.3969/j.issn.1000-9973.2016.12.030
|
[69] |
郑家伦, 李晨, 陆利霞, 等. 基于大豆粕酶解物美拉德反应制备咸味香精的研究[J]. 中国调味品,2017,42(10):4−10. [ZHENG J L, LI C, LU L X, et al. Research on savory flavoring prepared by Maillard reaction based on soybean meal hydrolysate[J]. China Condiment,2017,42(10):4−10.
ZHENG J L, LI C, LU L X, et al. Research on savory flavoring prepared by Maillard reaction based on soybean meal hydrolysate[J]. China Condiment, 2017, 42(10): 4-10.
|
[70] |
迟韵, 陈虎, 陈留平, 等. 增咸烹饪盐的减钠研究[J]. 盐科学与化工,2020,49(11):15−18. [CHI Y, CHEN H, CHEN L P, et al. Research of reducing sodium on saltiness-enhanced cooking salt[J]. Journal of Salt Science and Chemical Industry,2020,49(11):15−18.
CHI Y, CHEN H, CHEN L P, et al. Research of reducing sodium on saltiness-enhanced cooking salt[J]. Journal of Salt Science and Chemical Industry, 2020, 49(11): 15-18.
|
[71] |
王欣, 安灿, 陈美龄, 等. 酶水解哈氏仿对虾蛋白提高咸味的研究[J]. 中国调味品,2017,42(5):12−16. [WANG X, AN C, CHEN M L, et al. Enzymatic hydrolysis of Paeapenaeopsis hardwickii (Miers) protein for enhancing saltiness[J]. China Condiment,2017,42(5):12−16.
WANG X, AN C, CHEN M L, et al. Enzymatic hydrolysis of Paeapenaeopsis hardwickii (Miers) protein for enhancing saltiness[J]. China Condiment, 2017, 42(5): 12-16.
|
[72] |
陈瑞霞, 孙思远, 相悦, 等. 以淘汰蛋鸡为原料利用蛋白酶解技术制备咸味增强肽[J]. 食品与发酵工业,2020,46(1):166−171. [CHEN R X, SUN S Y, XIANG Y, et al. Optimization of enzymatic hydrolysis for rejected hen protein for salt-enhanced peptides preparation[J]. Food and Fermentation Industries,2020,46(1):166−171.
CHEN R X, SHUN S Y, XIANG Y, et al. Optimization of enzymatic hydrolysis for rejected hen protein for salt-enhanced peptides preparation[J]. Food and Fermentation Industries, 2020, 46(1): 166-171.
|
1. |
柳先知,战林洁,李宏雁,李彩富,李曼,徐同成,姬娜,徐龙朝. 脱支小麦淀粉对面条品质性能影响的研究. 粮油食品科技. 2025(01): 138-146 .
![]() | |
2. |
苗峻伟,段续,任广跃,刘文超,李琳琳,曹伟伟. 微波冻干预制面条干燥特性及品质特征研究. 食品与发酵工业. 2024(09): 262-267 .
![]() | |
3. |
魏星,王晓龙,李小平,李亮,胡新中. 不同含水量面条蒸煮品质差异机制研究. 中国粮油学报. 2024(04): 49-58 .
![]() | |
4. |
董璐钦,李雪琴,邢志轩. 预煮时间对面条冻藏期间品质的影响. 食品工业科技. 2023(21): 83-90 .
![]() |