耿瑞蝶,王金水

• 1:河南工业大学生物工程学院

摘要(Abstract)：

发酵食品因其独特的风味及营养价值一直受到人们的高度重视。蛋白质经酶促水解产生的味觉活性氨基酸、氨基酸衍生物及肽等风味化合物是发酵食品中主要的呈味物质,除了具有良好的风味以外,其抗高血压、抗氧化及抗癌等功能特性也逐渐受到广泛的关注。文章主要介绍了发酵食品中能够呈现不同风味的氨基酸和肽及其功能特性。

关键词(KeyWords)： 发酵食品;氨基酸;肽;呈味特性

Abstract:

Keywords:

基金项目(Foundation): 国家自然科学基金面上项目(31771897)

作者(Author): 耿瑞蝶,王金水

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