姚玉静,崔春,黄俊伟

• 1:广东食品药品职业学院
• 2:华南理工大学轻工与食品学院

摘要(Abstract)：

γ-谷氨酰肽是指含有γ-谷氨酰残基的一类肽,其在自然界中广泛分布,在动物、植物、微生物中都能发现它们的存在。与其他肽类相比,γ-谷氨酰肽具有水溶性好,在血液中稳定性高,只会被某些器官分解利用等优点,此外,许多γ-谷氨酰肽具有降血压、提高记忆力、抗疲劳、抗抑郁、抑制肿瘤生长等生理功效。研究发现γ-谷氨酰基化后的某些氨基酸具有良好的呈味特性,其接受度明显增加。由于γ-谷氨酰肽能够激活人体钙敏感受体,从而引起厚味,故其厚味呈味特性也日益引起人们的关注。通过对γ-谷氨酰肽的呈味特性、检测鉴定方法、制备方法以及在食品领域中的运用前景进行了综述,旨在为提高食物的品质和风味,促进呈味肽和新型调味品的研究开发提供参考。

关键词(KeyWords)： 呈味肽;厚味;γ-谷氨酰肽;研究进展

Abstract:

Keywords:

基金项目(Foundation): 广东省高等学校优秀青年教师培养计划项目(Yq2013184)

作者(Author): 姚玉静,崔春,黄俊伟

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