摘要
鱼贝类水产品作为鲜味肽的重要来源与潜在基质,不仅在替代传统鲜味剂、提升食品风味方面具有重要潜力,还可以解决低值水产加工副产品的有效利用问题。本文系统性地综述了鱼贝类水产鲜味肽的来源、构效关系及其呈味特性,介绍了水产鲜味肽主要的鲜味受体(异源二聚体T1R1/T1R3和代谢型谷氨酸受体mGluR4)在鲜味信号传导中的作用,重点讨论了水产鲜味肽的制备及人工智能技术在鲜味肽筛选中的应用,探讨了热加工、微生物发酵和酶解加工方式对水产鲜味肽呈味特性的影响,旨在为水产鲜味肽在食品调味品领域的研究与应用提供科学参考。
Marine fish and shellfish,as a vital source and potential matrix for umami peptides,hold significant promise for replacing traditional flavor enhancers and improving food taste profiles,while also enabling the effective use of low-value fishery byproducts.This review systematically examines the sources,conformational relationships,and flavor characteristics of umami peptides derived from marine products.It further introduces the main umami receptors(the heterodimer T1R1/T1R3 and the metabotropic glutamate receptor mGluR4)involved in umami signal transduction.Emphasis is placed on the preparation of marine umami peptides and the application of artificial intelligence in peptide screening.Additionally,this review explores the impact of thermal processing,microbial fermentation,and enzymatic hydrolysis on the umami characteristics of marine peptides,aiming to provide a scientific reference for advancing research and applications of marine umami peptides in the food seasoning sector.
作者
林怡秦
陈秉彦
王榕
林丽娟
林河通
林晓姿
LIN Yiqin;CHEN Bingyan;WANG Rong;LIN Lijuan;LIN Hetong;LIN Xiaozi(Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition,Ministry of Education,Fuzhou 350002,China;College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002,China;Institute of Food Science and Technology,Fujian Academy of Agricultural Sciences,Fuzhou 350002,China;Fujian Province Key Laboratory of Agricultural Products(Food)Processing Technology,Fuzhou 350002,China)
出处
《食品工业科技》
北大核心
2025年第21期464-474,共11页
Science and Technology of Food Industry
基金
福建省属公益类科研院所基本科研专项(2022R1032004)
福建省属公益类科研院所基本科研专项(2024R1082)
福建省农业科学院优秀科技创新人才专项(YCZX202410)。
关键词
鲜味肽
构效关系
呈味特性
筛选
呈味变化
umami peptides
conformational relationships
gustatory characteristics
screening
taste modulation
