王知非,林璐,孙伟峰,车振明,刘义

• 1:国家知识产权局专利局专利审查协作北京中心
• 2:西华大学食品与生物工程学院食品生物技术四川省高校重点实验室

摘要(Abstract)：

苦味肽是通常在发酵、老化及水解食品中产生的寡聚肽。人类通过一种包含25种苦味受体的T2Rs苦味受体组感受苦味肽的苦味。文章综述了酶法水解获得的苦味肽的氨基酸序列结构特征。通过对苦味受体的胞外结构域的结构特征及T2Rs基因的单核苷酸多态性的研究有助于理解苦味感知的机制,为开发具有生理活性功能的苦味肽提供依据,同时介绍了苦味抑制研究的进展。

关键词(KeyWords)： 苦味肽;氨基酸序列;苦味受体;结构特征;苦味抑制

Abstract:

Keywords:

基金项目(Foundation): 四川省科技支撑(15ZC0451);; 国家自然科学基金(21506172);; 教育部“春晖”计划(Z2015121);; 西华大学校重点项目(z1420524);西华大学校重点项目(z1420525);西华大学食品生物技术重点实验室项目(szjj2015-013);西华大学食品生物技术重点实验室项目(szjj2015-014);; 四川省教育厅项目(15205445);; 大学生创新创业训练计划(201510623003);大学生创新创业训练计划(201510623053)

作者(Author): 王知非,林璐,孙伟峰,车振明,刘义

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