呈味氨基酸和肽对发酵食品中风味的作用
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摘要
发酵食品因其独特的风味及营养价值一直受到人们的高度重视。蛋白质经酶促水解产生的味觉活性氨基酸、氨基酸衍生物及肽等风味化合物是发酵食品中主要的呈味物质,除了具有良好的风味以外,其抗高血压、抗氧化及抗癌等功能特性也逐渐受到广泛的关注。文章主要介绍了发酵食品中能够呈现不同风味的氨基酸和肽及其功能特性。
Fermented foods attract people's extensive attentions for their unique flavor and nutritional value.The flavor compounds such as taste active amino acids,amino acid derivatives and peptides produced by enzymatic hydrolysis are the main taste substances in fermented foods.In addition to good flavor,their anti-hypertensive,anti-oxidant and anti-cancer and other functional properties have been widely concerned.This paper mainly introduces amino acids and peptides with different flavors in fermented foods and their functional properties.
Fermented foods attract people's extensive attentions for their unique flavor and nutritional value.The flavor compounds such as taste active amino acids,amino acid derivatives and peptides produced by enzymatic hydrolysis are the main taste substances in fermented foods.In addition to good flavor,their anti-hypertensive,anti-oxidant and anti-cancer and other functional properties have been widely concerned.This paper mainly introduces amino acids and peptides with different flavors in fermented foods and their functional properties.
引文
[1]任聪,杜海,徐岩.中国传统发酵食品微生物组研究进展[J].微生物学报,2017,57(6):885-898.
[2]Fadda S,Lopez C,Vignolo G.Role of lactic acid bacteria during meat conditioning and fermentation:peptides generated as sensorial and hygienic biomarkers[J].Meat Science,2010,86(1):66-79.
[3]李丹丹,江连洲,李杨,等.风味酶和活性炭对大豆分离蛋白水解液脱苦效果比较研究[J].中国油脂,2011,36(8):24-27.
[4]Arai S,Yamashita M,Fujimaki M.Glutamyl oligopeptides as factors responsible for tastes of a proteinase-modified soybean protein[J].Agricultural and Biological Chemistry,1972,36(7):1253-1256.
[5]Noguchi M,Arai S,Yamashita M,et al.Isolation and identification of acidic oligopeptides occurring in a flavor potentiating fraction from a fish protein hydrolysate[J].Journal of Agricultural and Food Chemistry,1975,23(1):49-53.
[6]Schlichtherle-Cerny H,Amado R.Analysis of taste-active compounds in an enzymatic hydrolysate of deamidated wheat gluten[J].Journal of Agricultural and Food Chemistry,2002,50(6):1515-1522.
[7]Han F L,Xu Y.Identification of low molecular weight peptides in Chinese rice wine(Huang Jiu)by UPLC-ESIMS/MS[J].Journal of the Institute of Brewing,2012,117(2):238-250.
[8]徐茂,刘玲,童华荣.鲜味及茶叶鲜味研究[J].茶叶,2010,36(2):84-86.
[9]刘源,王文利,张丹妮.食品鲜味研究进展[J].中国食品学报,2017,17(9):1-10.
[10]Tamura M,Nakatsuka T,Tada M,et al.The relationship between taste and primary structure of'delicious peptide'(LysGly-Asp-Glu-Glu-Ser-Leu-Ala)from beef soup[J].Agricultural and Biological Chemistry,1989,53(2):319-325.
[11]Tamura M,Miyoshi T,Mori N,et al.Mechanism for the bitter tasting potency of peptides using O-aminoacyl sugars as model compounds[J].Agricultural and Biological Chemistry,1990,54(6):1401-1409.
[12]Upadhyaya J,Pydi S P,Singh N,et al.Bitter taste receptor T2R1is activated by dipeptides and tripeptides[J].Biochemical and Biophysical Research Communications,2010,398(2):331-335.
[13]Pripp A H,Ardo Y.Modelling relationship between angiotensin-(I)-converting enzyme inhibition and the bitter taste of peptides[J].Food Chemistry,2007,102(3):880-888.
[14]Ishibashi N,Arita Y,Kanehisa H,et al.Bitterness of leucine-containing peptides[J].Agricultural and Biological Chemistry,2006,51(9):2389-2394.
[15]Fitzgerald R J,Murray B A,Walsh D J.Hypotensive peptides from milk proteins[J].Nutrition,2004,134(4):980-988.
[16]Pozo-Bayon M A,Alcaide J M,Polo M C,et al.Angiotensin Iconverting enzyme inhibitory compounds in white and red wines[J].Food Chemistry,2007,99(1):43-47.
[17]Rizzello C G,De Angelis M,Di Cagno R,et al.Highly efficient gluten degradation by lactobacilli and fungal proteases during food processing:new perspectives for celiac disease[J].Applied and Environmental Microbiology,2007,73(4):4499-4507.
[18]Kuba M,Tanaka K,Sesoko M,et al.Angiotensin I-converting enzyme inhibitory peptides in red-mold rice made by Monascus purpureus[J].Process Biochemistry,2009,44(10):1139-1143.
[19]Fan J F.Antioxidant activity and gel-forming ability of douchi peptides and soy peptides[D].Beijing:China Agricultural University,2006.
[20]Rizzello C G,Nionelli L,Coda R,et al.Effect of sourdough fermentation on stabilisation,chemical and nutritional characteristics of wheat germ[J].Food Chemistry,2010,119(3):1079-1089.
[21]Comin-Anduix B,Boros L G,Marin S,et al.Fermented wheat germ extract inhibits glycolysis/pentose cycle enzymes and induces apoptosis through poly(ADP-ribose)polymerase activation in Jurkat T-cell leukemia tumor cells[J].Biological Chemistry,2002,277(48):46408-46414.
[22]葛锡娟,赵城彬,杨丽丽,等.大豆抗癌肽的分离纯化及分子量分布[J].食品工业科技,2012,33(3):99-105.
[23]Gonzalez de M E,Vasconez M,de Lumen B O,et al.Lunasin concentration in different soybean genotypes,commercial soy protein,and isoflavone products[J].Agricultural and Food Chemistry,2004,52(19):5882-5887.
[24]Rizzello C G,Nionelli L,Coda R,et al.Synthesis of the cancer preventive peptide lunasin by lactic acid bacteria during sourdough fermentation[J].Nutrition and Cancer,2012,64(1):111-120.
[2]Fadda S,Lopez C,Vignolo G.Role of lactic acid bacteria during meat conditioning and fermentation:peptides generated as sensorial and hygienic biomarkers[J].Meat Science,2010,86(1):66-79.
[3]李丹丹,江连洲,李杨,等.风味酶和活性炭对大豆分离蛋白水解液脱苦效果比较研究[J].中国油脂,2011,36(8):24-27.
[4]Arai S,Yamashita M,Fujimaki M.Glutamyl oligopeptides as factors responsible for tastes of a proteinase-modified soybean protein[J].Agricultural and Biological Chemistry,1972,36(7):1253-1256.
[5]Noguchi M,Arai S,Yamashita M,et al.Isolation and identification of acidic oligopeptides occurring in a flavor potentiating fraction from a fish protein hydrolysate[J].Journal of Agricultural and Food Chemistry,1975,23(1):49-53.
[6]Schlichtherle-Cerny H,Amado R.Analysis of taste-active compounds in an enzymatic hydrolysate of deamidated wheat gluten[J].Journal of Agricultural and Food Chemistry,2002,50(6):1515-1522.
[7]Han F L,Xu Y.Identification of low molecular weight peptides in Chinese rice wine(Huang Jiu)by UPLC-ESIMS/MS[J].Journal of the Institute of Brewing,2012,117(2):238-250.
[8]徐茂,刘玲,童华荣.鲜味及茶叶鲜味研究[J].茶叶,2010,36(2):84-86.
[9]刘源,王文利,张丹妮.食品鲜味研究进展[J].中国食品学报,2017,17(9):1-10.
[10]Tamura M,Nakatsuka T,Tada M,et al.The relationship between taste and primary structure of'delicious peptide'(LysGly-Asp-Glu-Glu-Ser-Leu-Ala)from beef soup[J].Agricultural and Biological Chemistry,1989,53(2):319-325.
[11]Tamura M,Miyoshi T,Mori N,et al.Mechanism for the bitter tasting potency of peptides using O-aminoacyl sugars as model compounds[J].Agricultural and Biological Chemistry,1990,54(6):1401-1409.
[12]Upadhyaya J,Pydi S P,Singh N,et al.Bitter taste receptor T2R1is activated by dipeptides and tripeptides[J].Biochemical and Biophysical Research Communications,2010,398(2):331-335.
[13]Pripp A H,Ardo Y.Modelling relationship between angiotensin-(I)-converting enzyme inhibition and the bitter taste of peptides[J].Food Chemistry,2007,102(3):880-888.
[14]Ishibashi N,Arita Y,Kanehisa H,et al.Bitterness of leucine-containing peptides[J].Agricultural and Biological Chemistry,2006,51(9):2389-2394.
[15]Fitzgerald R J,Murray B A,Walsh D J.Hypotensive peptides from milk proteins[J].Nutrition,2004,134(4):980-988.
[16]Pozo-Bayon M A,Alcaide J M,Polo M C,et al.Angiotensin Iconverting enzyme inhibitory compounds in white and red wines[J].Food Chemistry,2007,99(1):43-47.
[17]Rizzello C G,De Angelis M,Di Cagno R,et al.Highly efficient gluten degradation by lactobacilli and fungal proteases during food processing:new perspectives for celiac disease[J].Applied and Environmental Microbiology,2007,73(4):4499-4507.
[18]Kuba M,Tanaka K,Sesoko M,et al.Angiotensin I-converting enzyme inhibitory peptides in red-mold rice made by Monascus purpureus[J].Process Biochemistry,2009,44(10):1139-1143.
[19]Fan J F.Antioxidant activity and gel-forming ability of douchi peptides and soy peptides[D].Beijing:China Agricultural University,2006.
[20]Rizzello C G,Nionelli L,Coda R,et al.Effect of sourdough fermentation on stabilisation,chemical and nutritional characteristics of wheat germ[J].Food Chemistry,2010,119(3):1079-1089.
[21]Comin-Anduix B,Boros L G,Marin S,et al.Fermented wheat germ extract inhibits glycolysis/pentose cycle enzymes and induces apoptosis through poly(ADP-ribose)polymerase activation in Jurkat T-cell leukemia tumor cells[J].Biological Chemistry,2002,277(48):46408-46414.
[22]葛锡娟,赵城彬,杨丽丽,等.大豆抗癌肽的分离纯化及分子量分布[J].食品工业科技,2012,33(3):99-105.
[23]Gonzalez de M E,Vasconez M,de Lumen B O,et al.Lunasin concentration in different soybean genotypes,commercial soy protein,and isoflavone products[J].Agricultural and Food Chemistry,2004,52(19):5882-5887.
[24]Rizzello C G,Nionelli L,Coda R,et al.Synthesis of the cancer preventive peptide lunasin by lactic acid bacteria during sourdough fermentation[J].Nutrition and Cancer,2012,64(1):111-120.