摘要
Kokumi是近年来新提出的继5种基本味觉(酸、甜、苦、咸、鲜)之后的第6种基本味觉,它主要代表食物的浓厚感、持续感和复杂感,符合人们对协调、圆润、平衡味感的需求。Kokumi肽是指本身不具备味道或呈味较淡,但添加少量即可增强其余5种味觉浓厚感和持续性的肽类物质。文章对kokumi肽的来源、序列特征、检测方法、酶合成方法、在食品中的应用及其味觉受体的识别机制研究现状进行了综述,以期为kokumi肽的理论研究和实际应用提供一定的参考。
Kokumi is the sixth basic taste reported in recent years,after the five basic tastes of sour,sweet,bitter,salty and umami.It mainly represents the richness,long-lasting and complexity of food,which meets the needs of people to the coordinated,rounded and balanced flavor.The kokumi peptides are the peptide substances which have no flavor or only a light flavor,but it could enhance the thick feeling and persistence of the other five kinds of basic tastes by a small additive amount.In this paper,the source,sequence characteristics,detection methods,enzyme synthesis methods,application of kokumi peptides in food and recognition mechanism of its taste receptors are reviewed,which provide a reference for the theoretical research and the practical application of kokumi peptides.
作者
伍伦杰
伍圆明
孙伟峰
马力
丁文武
WU Lun-jie;WU Yuan-ming;SUN Wei-feng;MA Li;DING Wen-wu(College of Food and Biotechnology,Xihua University,Chengdu 610039,China;College ofLife Science and Environment,Hengyang Normal University,Hengyang 421008,China)
出处
《中国调味品》
CAS
北大核心
2019年第3期189-197,共9页
China Condiment
基金
国家自然科学基金项目(31601418)
教育部春晖计划项目(Z2017058)
西华大学粮油工程与食品安全重点实验室项目(szjj2015-001)
关键词
kokumi肽
序列特征
合成应用
钙敏感受体
识别机制
kokumi peptides
sequence characteristics
synthetic application
calcium-sensing receptor
recognition mechanism
