鲜味肽的研究进展

鲜味肽是新型活性肽类鲜味剂，其风味醇厚鲜美，可作为前体物参与美拉德反应形成特殊芳香气味，具有强烈的增鲜、增香作用。目前对鲜味肽的研究多集中在提取工艺及其美拉德反应工艺，关于鲜味肽呈味机制、鲜味肽资源开发等研究仍亟待加强。文章阐述鲜味肽的特点、加工特性，并对其呈鲜机制、构效关系及其生产工艺等领域的研究新进展进行综述，以期为其在调味品中的开发利用提供依据。

Research Progress in Umami Peptides

Umami Peptides are new seasonings with tasty and mellow flavor and they can also participate in Maillard reaction as a precursor to form a special aroma. Therefore, umami peptides can strongly increase the flavor and fragrance of food. Current researches about umami peptides mainly focus on the extraction progress and their participation in the Maillard reaction, meanwhile taste mechanism and peptide resources exploitation still need to be strengthened. In this article, the characteristics, mechanism, structure - activity relationships and production process of umami peptides were reviewed in order to provide a basis for their further exploitation in condiment industry.