摘要
肉制品中的滋味物质属于水溶性物质,主要包括游离氨基酸、核苷酸、有机酸、多肽和无机盐等。肉品进入口腔后通过舌头味蕾、牙齿咀嚼破坏肉的结构、分泌唾液以及吞咽对滋味物质进行释放与感知,使滋味物质与口腔中的味觉感受器接触后将信号级联传递,最终激活大脑中的味觉皮层并形成味觉应答。肉制品中的滋味物质可用分子对接技术通过计算味觉受体与呈味肽相互作用的强度来筛选出具有滋味特性的肽。该文介绍了肉制品中滋味物质的形成途径及其影响因素,进一步探究了肉制品在口腔加工过程中滋味的释放与感知,并基于分子对接技术探索肉中味觉肽的增鲜作用及咸味增强机制,这为肉制品的风味品质调控、感官技术创新提供理论参考。
The taste substances present in meat products are mainly water-soluble entities,including free amino acids,nucleotides,organic acids,polypeptides,and inorganic salts.When meat products enter the oral cavity,they are released and perceived through the action of taste receptors on the tongue,the mechanical action of teeth,the secretion of saliva,and the act of swallowing.This process enables the taste substances to interact with the taste receptors in the mouth,initiating a signal cascade that ultimately activates the taste cortex in the brain,resulting in a taste response.The identification of taste substances in meat products can be accomplished through molecular docking technology,which calculates the intensity of interaction between taste receptors and taste-active peptides,thereby selecting peptides with specific taste attributes.This article mainly summarized the formation pathways and influencing factors of taste substances in meat products,further investigates the release and perception of taste during the oral processing of these products,and employs molecular docking technology to explore the enhancement of meat taste and the mechanism of saltiness enhancement based on taste-active peptides.This research provides theoretical references for the regulation of flavor quality and the innovation of sensory technology in meat products.
作者
姚丽丽
董玉珊
韩蒙蒙
黄福蓉
杜雪蓉
李晨龙
周炬龙
侯艳茹
罗玉龙
YAO Lili;DONG Yushan;HAN Mengmeng;HUANG Furong;DU Xuerong;LI Chenlong;ZHOU Julong;HOU Yanru;LUO Yulong(College of Food Science and Engineering,Ningxia University,Yinchuan 750021,China)
出处
《食品与发酵工业》
北大核心
2025年第11期406-415,共10页
Food and Fermentation Industries
基金
国家自然科学基金青年科学基金项目(32202135)
国家自然科学基金地区科学基金项目(32460612)
宁夏自治区重点研发计划项目(2024BBF02023)
宁夏青年科技人才托举工程项目。
关键词
肉制品
滋味
滋味受体
口腔加工
分子对接
meat products
taste
taste receptors
oral processing
molecular docking
