食品甜味肽的研究进展
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摘要
甜味肽是一类新型活性肽类甜味剂,具有甜度高、热量低、稳定性好等优点,在饮料、乳制品、果酱、调味品等食品中广泛应用.主要从甜味肽的种类与来源、特性特征、作用机制等方面综述食品中甜味肽的研究进展,以期为甜味肽的开发与利用等方面提供参考.
Sweet peptides are new seasonings with high sweetness, low calorie, and good stability, which are widely applied in the aspect of drinks,dairy products,jam,and flavor in food. The main research progresses of sweet peptides including classification and source, characteristics and sweet mechanism were reviewed in order to provide further exploitation and application for sweet peptides.
Sweet peptides are new seasonings with high sweetness, low calorie, and good stability, which are widely applied in the aspect of drinks,dairy products,jam,and flavor in food. The main research progresses of sweet peptides including classification and source, characteristics and sweet mechanism were reviewed in order to provide further exploitation and application for sweet peptides.
引文
[1]张铭霞,陈思羽,李露,等.食品中呈味肽类组分研究进展[J].中国食品学报,2016,16(2):209-217.
[2]刘义,赵钺沁,周怡梅,等.鲜味肽的研究进展[J].西华大学学报(自然科学版),2016,35(3):21-25.
[3]李学鹏,谢晓霞,朱文慧,等.食品中鲜味物质及鲜味肽的研究进展[J].食品工业科技,2018,39(22):319-327.
[4]Ju-Hee Chung,Ji-Na Kong,Hyo-Eun Choi,et al.Antioxidant,anti-inflammatory,and anti-allergic activities of the sweet-tasting protein brazzein[J].Food Chemistry,2018,267:163-169.
[5]Anuradha Kumari,Sumit Arora,A.K.Singh,et al.Development of an analytical method for estimation of neotame in cake and ice cream[J].LWT-Food Science and Technology,2016,70(7):142-147.
[6]陈嘉辉.酱油中呈味肽的分离鉴定及呈味特性的对比分析[D].广州:华南理工大学,2018:9-12.
[7]范长胜.氨基酸二肽甜味剂的开发研究进展[J].工业微生物,2002,32(2):37-47.
[8]吴美红.超高甜度阿斯巴甜类似物的研究与开发[D].广州:华南理工大学,2010:1-17.
[9]杨双春,刘慧芳,王健,等.国内外人工合成的非能量型甜味剂研究现状[J].食品工业,2013,34(4):181-184.
[10]张力田.营养甜味料---天冬甜精[J].食品与发酵工业,1994,20(2):79-82.
[11]Maehashi K,Matsuzaki M,Yamamoto Y,et al.Isolation of peptides from an hydrolysate of food proteins and characterization of their taste enzymatic properties[J].Bioscience,Biotechnology,and Biochemistry,1999,63(3):555-559.
[12]Yamasaki Y,Maekawa K.A peptide with delicious taste[J].Agricultural and Bological Chemistry,1978,42(9):1761-1765.
[13]Zhang MX,Wang XC,Liu Y,et al.Isolation and identification of flavour peptides from Puffer fish(Takifugu obscurus)muscle using an electronic tongue and MALDI-TOF/TOF MS/MS[J].Food Chemistry,2012,135(3):1463-1470.
[14]Zhuang Mingzhu,Lin Lianzhu,Zhao Mouming,et al.Sequence,taste and umami-enhancing effect of the peptides separated from soy sauce[J].Food Chemistry,2016,206:174-181.
[15]Nakata T,Takahashi M,Nakatani M,et al.Role of basic and acidic fragments in delicious peptides(Lys-Gly-Asp-Glu-Glu-Ser-Leu-Ala)and the taste behavior of sodium and potassium salts in acidic oligopeptides[J].Bioscience,Biotechnology,and Biochemistry,1995,59(4):689-693.
[16]Yamasaki Y,Maekawa K.Synthesis of a peptide with delicious taste[J].Agricultural and Biological Chemistry,1980,44(1):93-97.
[17]Motonaka Kuroda,Yumiko Kato,Junko Yamazaki,et al.Determination and quantification of the kokumi peptide,γ-glutamyl-valylglycine,in commercial soy sauces[J].Food Chemistry,2013,141(2):823-828.
[18]吴婕,穆利霞,林光月,等.呈味肽的制备及稳态化研究进展[J].农产品加工,2016(01):62-65.
[19]李卫,宁正祥,李斌.应用于食品工业的活性肽及其生产方法[J].中国食品添加剂,2005(02):72-75.
[20]Chao Y P,Lo T E,Luo N S.Selective production of L-aspartic acid and L-phenylalanine by coupling reactions of spartase and aminotransferase in Escherichia coli[J].Enzyme&Microbial Technology,2000,27(1/2):19-25.
[21]Shirasuka Y,Nakajima K,Asakura T,et al.Neoculin as a new taste-modifying protein occurring in the fruit of Curculigo latifolia[J].Biosci Biotechnol Biochem.,2004,68(6):1403-1407.
[22]朱海霞.甜蛋白的研究进展[J].中国食品添加剂,2003(6):11-23.
[23]何明娟,邹曙明,蒋霞云,等.甜味蛋白特性及其表达的研究进展[J].生物化工,2018,4(5):105-108.
[24]张泽生,李雨蒙,孙明哲,等.天然甜味蛋白索马甜的研究进展[J].中国食品添加剂,2018(5):186-189.
[25]Firsov A,Shaloiko L,Kozlov O.,et al.Purification and characterization of recombinant supersweet protein thaumatin II from tomato fruit[J].Protein Expression and Purification,2016,123:1-5.
[26]杨阳,李淑燕,倪元颖.甜味蛋白Thaumatin研究进展及在食品工业中的应用[J].中国食品添加剂,2012(5):171-176.
[27]顾文亮,夏启玉,胡新文,等.重组马槟榔甜蛋白MabinlinⅡ在大肠杆菌中的表达[J].基因组学与应用生物学,2009,28(3):439-444.
[28]赵红玲,陈劲春.利用毕赤酵母表达植物甜蛋白(Brazzein)的初步研究[J].北京化工大学学报(自然科学版),2005,32(2):14-16.
[29]王莉,江家发.最甜的甜味剂---纽甜[J].化学教学,2007(2):52-54.
[30]陶虎.活性多肽类似物的设计、制备和功能研究[D].上海:中国科学院研究生院,2006:93-101.
[31]Mazur RH,Schlatter JM,Goldkamp AH.Structure-taste relationships of some dipeptides[J].Journal of the American Chemical Society,1969,91(10):2684-2691.
[32]Izawa K,Amino Y,Kohmura M,et al.Human-environment Interactions-Taste[M].Oxford:Elsevier,2010:631-671.
[33]赵萌,蔡成固,刘波.甜味蛋白Monellin及其基因工程[J].中国调味品,2018,43(7):178-181.
[34]Assadi-Porter F.M.,Maillet E.L.,Radek J.T.,et al.Key amino acid residues involved in multi-point binding interactions between Brazzein,a sweet protein,and the T1R2-T1R3 human sweet receptor[J].Journal of Molecular Biology,2010,398(4):584-599.
[35]Xue Weifeng,Szczepankiewicz Olga,Thulin Eva,et al.Role of protein surface charge in monellin sweetness[J].Biochimica et Biophysica Acta(BBA)-Proteins&Proteomics,2009,1794(3):410-420.
[36]Esposito V,Gallucci R,Picone D,et al.The importance of electrostatic potential in the interaction of sweet proteins with the sweet taste receptor[J].Journal of Molecular Biology,2006,360(2):448-456.
[37]苗晓丹,刘源,仇春泱,等.呈味肽构效关系研究进展[J].食品工业科技,2014,35(6):357-362.
[38]王淼,吕晓玲.食品生物化学[M].中国轻工业出版社,2013:93-97.
[39]Roper S D,Chaudhari N.Taste buds:cells,signals and synapses[J].NatureReviews Neuroscience,2017,18(8):485-497.
[40]毕继才,崔震昆,张令文,等.苦味传递机制与苦味肽研究进展[J].食品工业科技,2018,39(11):333-338.
[41]Ayako Koizumi,Ken-ichiro Nakajima,Tomiko Asakura,et al.Taste-modifying sweet protein,neoculin,is received at human T1R3 amino terminal domain[J].Biochemical and Biophysical Research Communications,2007,358(2):585-589.
[42]张梅秀,王锡昌,刘源.食品中的呈味肽及其呈味机理研究进展[J].食品科学,2012,33(7):320-326.
[2]刘义,赵钺沁,周怡梅,等.鲜味肽的研究进展[J].西华大学学报(自然科学版),2016,35(3):21-25.
[3]李学鹏,谢晓霞,朱文慧,等.食品中鲜味物质及鲜味肽的研究进展[J].食品工业科技,2018,39(22):319-327.
[4]Ju-Hee Chung,Ji-Na Kong,Hyo-Eun Choi,et al.Antioxidant,anti-inflammatory,and anti-allergic activities of the sweet-tasting protein brazzein[J].Food Chemistry,2018,267:163-169.
[5]Anuradha Kumari,Sumit Arora,A.K.Singh,et al.Development of an analytical method for estimation of neotame in cake and ice cream[J].LWT-Food Science and Technology,2016,70(7):142-147.
[6]陈嘉辉.酱油中呈味肽的分离鉴定及呈味特性的对比分析[D].广州:华南理工大学,2018:9-12.
[7]范长胜.氨基酸二肽甜味剂的开发研究进展[J].工业微生物,2002,32(2):37-47.
[8]吴美红.超高甜度阿斯巴甜类似物的研究与开发[D].广州:华南理工大学,2010:1-17.
[9]杨双春,刘慧芳,王健,等.国内外人工合成的非能量型甜味剂研究现状[J].食品工业,2013,34(4):181-184.
[10]张力田.营养甜味料---天冬甜精[J].食品与发酵工业,1994,20(2):79-82.
[11]Maehashi K,Matsuzaki M,Yamamoto Y,et al.Isolation of peptides from an hydrolysate of food proteins and characterization of their taste enzymatic properties[J].Bioscience,Biotechnology,and Biochemistry,1999,63(3):555-559.
[12]Yamasaki Y,Maekawa K.A peptide with delicious taste[J].Agricultural and Bological Chemistry,1978,42(9):1761-1765.
[13]Zhang MX,Wang XC,Liu Y,et al.Isolation and identification of flavour peptides from Puffer fish(Takifugu obscurus)muscle using an electronic tongue and MALDI-TOF/TOF MS/MS[J].Food Chemistry,2012,135(3):1463-1470.
[14]Zhuang Mingzhu,Lin Lianzhu,Zhao Mouming,et al.Sequence,taste and umami-enhancing effect of the peptides separated from soy sauce[J].Food Chemistry,2016,206:174-181.
[15]Nakata T,Takahashi M,Nakatani M,et al.Role of basic and acidic fragments in delicious peptides(Lys-Gly-Asp-Glu-Glu-Ser-Leu-Ala)and the taste behavior of sodium and potassium salts in acidic oligopeptides[J].Bioscience,Biotechnology,and Biochemistry,1995,59(4):689-693.
[16]Yamasaki Y,Maekawa K.Synthesis of a peptide with delicious taste[J].Agricultural and Biological Chemistry,1980,44(1):93-97.
[17]Motonaka Kuroda,Yumiko Kato,Junko Yamazaki,et al.Determination and quantification of the kokumi peptide,γ-glutamyl-valylglycine,in commercial soy sauces[J].Food Chemistry,2013,141(2):823-828.
[18]吴婕,穆利霞,林光月,等.呈味肽的制备及稳态化研究进展[J].农产品加工,2016(01):62-65.
[19]李卫,宁正祥,李斌.应用于食品工业的活性肽及其生产方法[J].中国食品添加剂,2005(02):72-75.
[20]Chao Y P,Lo T E,Luo N S.Selective production of L-aspartic acid and L-phenylalanine by coupling reactions of spartase and aminotransferase in Escherichia coli[J].Enzyme&Microbial Technology,2000,27(1/2):19-25.
[21]Shirasuka Y,Nakajima K,Asakura T,et al.Neoculin as a new taste-modifying protein occurring in the fruit of Curculigo latifolia[J].Biosci Biotechnol Biochem.,2004,68(6):1403-1407.
[22]朱海霞.甜蛋白的研究进展[J].中国食品添加剂,2003(6):11-23.
[23]何明娟,邹曙明,蒋霞云,等.甜味蛋白特性及其表达的研究进展[J].生物化工,2018,4(5):105-108.
[24]张泽生,李雨蒙,孙明哲,等.天然甜味蛋白索马甜的研究进展[J].中国食品添加剂,2018(5):186-189.
[25]Firsov A,Shaloiko L,Kozlov O.,et al.Purification and characterization of recombinant supersweet protein thaumatin II from tomato fruit[J].Protein Expression and Purification,2016,123:1-5.
[26]杨阳,李淑燕,倪元颖.甜味蛋白Thaumatin研究进展及在食品工业中的应用[J].中国食品添加剂,2012(5):171-176.
[27]顾文亮,夏启玉,胡新文,等.重组马槟榔甜蛋白MabinlinⅡ在大肠杆菌中的表达[J].基因组学与应用生物学,2009,28(3):439-444.
[28]赵红玲,陈劲春.利用毕赤酵母表达植物甜蛋白(Brazzein)的初步研究[J].北京化工大学学报(自然科学版),2005,32(2):14-16.
[29]王莉,江家发.最甜的甜味剂---纽甜[J].化学教学,2007(2):52-54.
[30]陶虎.活性多肽类似物的设计、制备和功能研究[D].上海:中国科学院研究生院,2006:93-101.
[31]Mazur RH,Schlatter JM,Goldkamp AH.Structure-taste relationships of some dipeptides[J].Journal of the American Chemical Society,1969,91(10):2684-2691.
[32]Izawa K,Amino Y,Kohmura M,et al.Human-environment Interactions-Taste[M].Oxford:Elsevier,2010:631-671.
[33]赵萌,蔡成固,刘波.甜味蛋白Monellin及其基因工程[J].中国调味品,2018,43(7):178-181.
[34]Assadi-Porter F.M.,Maillet E.L.,Radek J.T.,et al.Key amino acid residues involved in multi-point binding interactions between Brazzein,a sweet protein,and the T1R2-T1R3 human sweet receptor[J].Journal of Molecular Biology,2010,398(4):584-599.
[35]Xue Weifeng,Szczepankiewicz Olga,Thulin Eva,et al.Role of protein surface charge in monellin sweetness[J].Biochimica et Biophysica Acta(BBA)-Proteins&Proteomics,2009,1794(3):410-420.
[36]Esposito V,Gallucci R,Picone D,et al.The importance of electrostatic potential in the interaction of sweet proteins with the sweet taste receptor[J].Journal of Molecular Biology,2006,360(2):448-456.
[37]苗晓丹,刘源,仇春泱,等.呈味肽构效关系研究进展[J].食品工业科技,2014,35(6):357-362.
[38]王淼,吕晓玲.食品生物化学[M].中国轻工业出版社,2013:93-97.
[39]Roper S D,Chaudhari N.Taste buds:cells,signals and synapses[J].NatureReviews Neuroscience,2017,18(8):485-497.
[40]毕继才,崔震昆,张令文,等.苦味传递机制与苦味肽研究进展[J].食品工业科技,2018,39(11):333-338.
[41]Ayako Koizumi,Ken-ichiro Nakajima,Tomiko Asakura,et al.Taste-modifying sweet protein,neoculin,is received at human T1R3 amino terminal domain[J].Biochemical and Biophysical Research Communications,2007,358(2):585-589.
[42]张梅秀,王锡昌,刘源.食品中的呈味肽及其呈味机理研究进展[J].食品科学,2012,33(7):320-326.