Raksakulthai Rocharake, Haard Norman F
Department of Food Science and Technology, University of California at Davis, CA 95616, USA.
Crit Rev Food Sci Nutr. 2003;43(4):401-45. doi: 10.1080/10408690390826572.
When exopeptidases catalyze hydrolysis of peptide bonds, the product(s) may have a less bitter taste, and the free amino acids or small peptides formed may function in food as pleasant-tasting flavor compounds or as flavor precursors. There are several classes of exopeptidase based on specificity for hydrolysis of synthetic substrates. Exopeptidases in food-stuff may be of natural origin or may be extrinsic, that is, produced by microorganisms or parasites. Exopeptidases used to modify foods are also becoming increasingly available in the industrial enzyme market. Exopeptidases contribute to a variety of quality changes in postharvest fruit, meats, and food fermentations. Foodstuff impacted by these enzymes during processing include cocoa, beer, aged and cured meat products, koji, fish sauce, ripened cheeses, and protein hydrolysates. An important role of exopeptidases in food is the hydrolysis of hydrophobic, bitter peptides. The relationship between peptide structure and sensory transduction/receptor models is discussed. Research on the use of exopeptidases to reduce bitterness is reviewed.
当外肽酶催化肽键水解时，产物的苦味可能会减轻，生成的游离氨基酸或小肽在食品中可作为美味的风味化合物或风味前体发挥作用。根据对合成底物水解的特异性，外肽酶可分为几类。食品中的外肽酶可能是天然存在的，也可能是外在的，即由微生物或寄生虫产生。用于食品改性的外肽酶在工业酶市场上也越来越容易获得。外肽酶会导致采后果实、肉类和食品发酵过程中出现各种品质变化。在加工过程中受这些酶影响的食品包括可可、啤酒、陈年和腌制肉制品、曲、鱼露、成熟奶酪和蛋白质水解物。外肽酶在食品中的一个重要作用是水解疏水性苦味肽。本文讨论了肽结构与感官转导/受体模型之间的关系。综述了利用外肽酶降低苦味的研究。
