鲁珍,秦小明,穆利霞,邹宇晓,刘军,廖森泰

• 1:广东海洋大学食品科技学院
• 2:广东省农业科学院蚕业与农产品加工研究所广东省农产品加工重点实验室

摘要(Abstract)：

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,具有特殊的呈味效果,是高档复合调味品、香精香料的重要基料。主要综述了呈味肽的种类及制备方法的研究进展,并对呈味肽在未来天然复合调味料产品中的应用前景进行展望。

关键词(KeyWords)： 呈味肽;制备;天然复合调味料

Abstract:

Keywords:

基金项目(Foundation): 广东省省部产学研结合项目“现代农业食品加工关键技术集成创新与示范”(2011A090200078);; 现代农业产业技术体系建设专项(财教[2008]370号)

作者(Author): 鲁珍,秦小明,穆利霞,邹宇晓,刘军,廖森泰

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