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中国精品科技期刊2020
李学鹏, 谢晓霞, 朱文慧, 励建荣, 张玉玉, 李婷婷, 李钰金, 牟伟丽, 黄建联. 食品中鲜味物质及鲜味肽的研究进展[J]. 食品工业科技, 2018, 39(22): 319-327. DOI: 10.13386/j.issn1002-0306.2018.22.056
引用本文: 李学鹏, 谢晓霞, 朱文慧, 励建荣, 张玉玉, 李婷婷, 李钰金, 牟伟丽, 黄建联. 食品中鲜味物质及鲜味肽的研究进展[J]. 食品工业科技, 2018, 39(22): 319-327. DOI: 10.13386/j.issn1002-0306.2018.22.056
LI Xue-peng, XIE Xiao-xia, ZHU Wen-hui, LI Jian-rong, ZHANG Yu-yu, LI Ting-ting, LI Yu-jin, MOU Wei-li, HUANG Jian-lian. Research Progress of Umami Substances and Umami Peptides in Food[J]. Science and Technology of Food Industry, 2018, 39(22): 319-327. DOI: 10.13386/j.issn1002-0306.2018.22.056
Citation: LI Xue-peng, XIE Xiao-xia, ZHU Wen-hui, LI Jian-rong, ZHANG Yu-yu, LI Ting-ting, LI Yu-jin, MOU Wei-li, HUANG Jian-lian. Research Progress of Umami Substances and Umami Peptides in Food[J]. Science and Technology of Food Industry, 2018, 39(22): 319-327. DOI: 10.13386/j.issn1002-0306.2018.22.056

食品中鲜味物质及鲜味肽的研究进展

Research Progress of Umami Substances and Umami Peptides in Food

  • 摘要: 鲜味是食品五大基本味觉之一,也是深受人们喜爱的美味之一。"天然、营养、安全"的鲜味物质(包括氨基酸类、核苷酸类、有机酸类、鲜味肽等)的开发是近年来食品鲜味科学的研究热点和鲜味调味品研发的重点方向。本文概述了食品中鲜味及鲜味物质的研究现状,并重点介绍了鲜味肽的来源(水产品等)、特点、构效关系、呈鲜机制以及制备和鉴定方法等方面的研究新进展,以期为鲜味调味品的开发,鲜味肽的研究利用及呈鲜机制的研究等提供依据和参考。

     

    Abstract: Umami taste,as one of five basic tastes,was widely favored by consumers. In recent years,the development of natural,nutritional and safety umami substances,including amino acids,nucleotides,organic acids,umami peptides and so on,have become a hot issue in the field of food flavor and a key direction in the development of umami flavoring. This review summarized the research status of umami taste and umami substances in food. Meanwhile,the new research progress in origin(such as aquatic products),characteristics,structure-activity relationship,flavormechanism,preparation and identification methods of umami peptides were mainly introduced. It was hoped that this paper could offer reference and guidance for the development of flavor condiment,the utilization of umami peptides and the study of its flavor mechanism.

     

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