A Review: Technologies for the Preparation of Plant-derived Salty Peptides and Their Application

被引：0
|
作者：
Yang M. [1 ,2 ]
Zhao Z. [1 ,2 ]
Tang H. [1 ,2 ]
Li L. [1 ,2 ]
Peng S. [1 ,2 ]
Li Z. [1 ,2 ,3 ]
机构：
[1] College of Food Science, Heilongjiang Bayi Agricultural University, Daqing
[2] National Coarse Cereals Engineering Research Center, Daqing
[3] Heilongjiang Engineering Research Center for Coarse Cereals Processing and Quality Safety, Daqing
来源：
Science and Technology of Food Industry | 2023年 / 44卷 / 20期
关键词：
food flavor; plant-derived salty peptides; preparative methods; structural features; taste perception;
D O I：
10.13386/j.issn1002-0306.2022120157
中图分类号：
学科分类号：
摘要：
Salty peptides play vital roles in salt reduction of food as novel salt substitutes, especially for special people who need low-sodium food, and have a wide application prospect. Therefore, the preparation and development of salty peptides have become the focus of current research. In present review, plant-derived salty peptides are taken as the target, research necessity and structural characteristics, the mechanism of action of salty taste receptors such as ENaC, the structure-activity relationship between the structure and taste characteristics of salty peptides, the preparation technology, the separation, purification and identification technology, the application of plant-derived salty peptides are summarized, such as savory flavors, saltiness-enhanced cooking salt and savory enhancers. The review would lay a theoretical basis for promoting the mechanism research in depth and product development of plant-derived salty peptides. © 2023 Science and Technology of Food Industry. All rights reserved.
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页码：467 / 474
页数：7
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