动物源咸味增强肽的研究与应用进展

Progress on the Research and Application of Savory-enhancing Peptides of Animal Origin

摘要:

长期高钠饮食与多种健康问题直接相关，包括血压升高、患心血管疾病等。随着人们健康意识的提高，减盐行动已迫在眉睫，咸味增强肽因其本身独特的优势成为了目前理想的低钠替代物，对于减盐产品的开发具有重要的意义和广泛的应用前景。动物源咸味增强肽的开发不仅能够高效利用鸡骨、牛骨、虾蟹等动物产物，还能作为高效的食盐替代物，显示出巨大的开发潜力和较高应用价值。因此，动物源咸味增强肽的研究和开发已成为当前食品科学领域的研究热点。该文以动物源咸味增强肽为对象，通过综述动物源咸味增强肽的来源、制备技术、分离纯化技术、鉴定技术以及应用现状和前景，以期为未来动物源咸味增强肽的深入研究和相关减盐产品的研发提供参考依据及理论支撑。

Abstract:

Long-term high-sodium diets are directly related to a variety of health problems, including increase of blood pressure and incidence of cardiovascular diseases. As people's health awareness increases, salt reduction actions are imminent, savory-enhancing peptides have become an ideal low-sodium substitute due to their own unique advantages, which is of great significance for the development of salt reduction products and has a wide range of application prospects. The development of animal-derived savory-enhancing peptides can not only make efficient use of animal products (such as chicken bones, cattle bones, shrimps and crabs), but also serve as efficient salt substitutes, showing great development potentialand high application value. Therefore, the research and development of animal-derived savory-enhancing peptides have become a current research hotspot in the field of food science. In this paper, the sources, preparation technologies, separation and purification technologies, identification techniques, and application status and prospects of animal-derived savory-enhancing peptides are reviewed, in order to provide a reference basis and theoretical support for the in-depth study of animal-derived savory-enhancing peptides, and the research and development of related salt-reducing products in the future.