摘要
内源蛋白酶在肉类风味形成中发挥关键作用,通过水解肌肉中的蛋白质释放多肽、小肽和游离氨基酸等风味前体物质,进而影响肉品的非挥发性和挥发性风味。本文系统综述内源蛋白酶(如组织蛋白酶、钙蛋白酶、Caspase、氨肽酶、羧肽酶及蛋白酶体等)在肉类风味形成中的作用机制及其影响因素。内源蛋白酶通过降解肌原纤维蛋白释放风味前体物质,参与Maillard反应和Strecker降解,促进肉品特征风味的形成。旨在为深入了解内源蛋白酶对肉品风味的贡献提供参考,尽管内源蛋白酶在非挥发性风味物质生成中的作用已有较深入的研究,但其对挥发性风味物质的影响机制仍需进一步探讨。
Endogenous proteases play a pivotal role in the formation of meat flavor by hydrolyzing muscle proteins,releasing flavor precursor substances such as polypeptides,small peptides,and free amino acids,thereby influencing both the non-volatile and volatile flavors of meat products.This article systematically reviews the mechanisms of action of endogenous proteases(e.g.,cathepsins,calpains,caspases,aminopeptidases,carboxypeptidases,and proteasomes)in the formation of meat flavor and its influencing factors.Studies have demonstrated that endogenous proteases contribute to the degradation of myofibrillar proteins,releasing flavor precursors,which participate in the Maillard reaction and Strecker degradation,consequently promoting the formation of the characteristic flavor of meat.The aim of this review is to provide insights into the contribution of endogenous proteases to meat flavor.While the role of endogenous proteases in the generation of non-volatile flavor compounds has been extensively studied,the mechanism by which they affect volatile flavor compounds needs further investigation.
作者
刘丽萍
郝丹妮
张新笑
卞欢
李鹏鹏
王道营
徐为民
LIU Liping;HAO Danni;ZHANG Xinxiao;BIAN Huan;LI Pengpeng;WANG Daoying;XU Weimin(School of Food and Biological Engineering,Jiangsu University,Zhenjiang 212013,China;Institute of Agricultural Products Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China)
出处
《肉类研究》
北大核心
2025年第11期72-81,共10页
Meat Research
基金
江苏省自然科学基金面上项目(BK20242005)
国家现代农业(肉鸡)产业技术体系建设专项(CARS-41)
“十四五”国家重点研发计划重点专项(2022YFD2100505-01)。
关键词
肉品
内源蛋白酶
水解
风味
meat products
endogenous proteases
hydrolysis
flavor
