Recent Progress in Research on Umami Peptides in Food
JIA Rong, HE Ying, WANG Guiying, WAN Daqian, KONG Weicheng, LI Cong, GE Changrong, LIAO Guozhou
1.College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; 2.Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China
Abstract：As a new type of umami agent, umami peptides can have a synergistic effect with other umami substances in addition to their own flavor. The current research on umami peptides mainly focuses on their extraction, isolation and identification, but the formation mechanism and taste mechanism of umami peptides are still unclear. This article reviews the preparation, separation and identification methods of umami peptides, the factors affecting flavor presentation, the umami evaluation methods, and the application of umami peptides, in order to provide a scientific and theoretical basis for further in-depth research on umami peptides.
贾 蓉，何 颖，王桂瑛，万大千，孔维成，李 聪，葛长荣，廖国周. 食品中鲜味肽的研究进展[J]. 肉类研究, 2022, 36(4): 65-71.
JIA Rong, HE Ying, WANG Guiying, WAN Daqian, KONG Weicheng, LI Cong, GE Changrong, LIAO Guozhou. Recent Progress in Research on Umami Peptides in Food. Meat Research, 2022, 36(4): 65-71.
2022, Vol. 36 
