摘要
蛋白质水解物具有多种生理活性,但呈苦味限制了其在食品工业中的应用。本文论述了蛋白质水解物与苦味的构效关系,简介了苦味的评价方法,并对蛋白质水解物的脱苦方法研究进展进行了综述,包括有选择分离法、掩盖法、酶法及联合脱苦法等。
Protein hydrolysate has many bioactivities. However its bitter taste is major hindrance for its use in the food industry. The relationship of structure to bitter taste of peptides is illustrated. The bitter taste estimate methods are brief introduced. The advance of debittering methods is summarized which include selected separation, marking treatment, enzymatic treatment and combination of several kinds of debittering methods.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第10期571-574,共4页
Food Science
关键词
蛋白质水解物
肽
构效关系
脱苦
苦味评价
protein hydrolysate： peptide
relationship of structure to bitter taste： debittering： bitter taste estimate
