食品工业科技2025，Vol.46Issue(6)：417-426,10.DOI:10.13386/j.issn1002-0306.2024040223
蛋白质水解物的苦味形成机制及其酶解脱苦和风味改善的研究进展
Research Progress on the Bitter Taste Formation Mechanism in Protein Hydrolysates and Their Enzymatic Debittering and Flavor Improvement
摘要
Abstract
Protein hydrolysis can yield a diversity of bioactive peptides,thus the functional foods containing protein hydrolysates can improve human health.However,the utilization of protein hydrolysates in functional foods is limited for the unpleasant taste attributed to the bitter peptides generated during the hydrolysis process.Without reducing the biological activity of protein hydrolysates,further enzymatic hydrolysis by employing aminopeptidase,carboxypeptidase,or other proteases can effectively attenuate their bitterness,which presents potential applications for developing peptide-based functional foods with low bitterness.Therefore,this paper presents a comprehensive review of the influencing factors of bitterness in protein hydrolysates,the identification of bitter peptides,and the applications of proteases in reducing bitter peptides and improving food flavor.In this review,the factors affecting the bitterness of protein hydrolysates are comprehensively analyzed,which include the composition of bitter peptides,the degree of protein hydrolysis,the types of proteases and the structure-activity relationship of peptides.Additionally,the applications of high performance liquid chromatography-mass spectrometry/mass spectrometry,bioinformatics model and electronic tongue in identifying bitter peptides are also discussed.This paper emphasizes the synergistic effect of endopeptidase-exopeptidase combination in reducing the bitterness of protein hydrolysates and optimizing food flavor.This review contributes to a reference for enhancing the sensory quality of protein hydrolysates as well as broadening their utilization in functional foods.关键词
蛋白质水解物/苦味/脱苦技术/外肽酶/风味改善Key words
protein hydrolysates/bitterness/debittering methods/exopeptidase/flavor improvement分类
轻工业引用本文复制引用
李梦卓,段雪妍,王俊娟,赵晓燕,秦培友..蛋白质水解物的苦味形成机制及其酶解脱苦和风味改善的研究进展[J].食品工业科技,2025,46(6):417-426,10.基金项目
北京市农林科学院科技创新能力建设专项(KJCX20240402). （KJCX20240402）
