A Review: Technologies for the Preparation of Plant-derived Salty Peptides and Their Application
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...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-10-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022120157 |
| _version_ | 1827795518630133760 |
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| author | Mingzhe YANG Ziying ZHAO Huacheng TANG Liangyu LI Sinian PENG Zhijiang LI |
| author_facet | Mingzhe YANG Ziying ZHAO Huacheng TANG Liangyu LI Sinian PENG Zhijiang LI |
| author_sort | Mingzhe YANG |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-11T18:51:40Z |
| format | Article |
| id | doaj.art-6e3e8664e4904fd09708dfc71a5d709b |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-03-11T18:51:40Z |
| publishDate | 2023-10-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-6e3e8664e4904fd09708dfc71a5d709b2023-10-11T09:18:38ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062023-10-01442046747410.13386/j.issn1002-0306.20221201572022120157-20A Review: Technologies for the Preparation of Plant-derived Salty Peptides and Their ApplicationMingzhe YANG0Ziying ZHAO1Huacheng TANG2Liangyu LI3Sinian PENG4Zhijiang LI5College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, ChinaCollege of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, ChinaCollege of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, ChinaCollege of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, ChinaCollege of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, ChinaCollege of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, ChinaSalty 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.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022120157plant-derived salty peptidespreparative methodsstructural featurestaste perceptionfood flavor |
| spellingShingle | Mingzhe YANG Ziying ZHAO Huacheng TANG Liangyu LI Sinian PENG Zhijiang LI A Review: Technologies for the Preparation of Plant-derived Salty Peptides and Their Application Shipin gongye ke-ji plant-derived salty peptides preparative methods structural features taste perception food flavor |
| title | A Review: Technologies for the Preparation of Plant-derived Salty Peptides and Their Application |
| title_full | A Review: Technologies for the Preparation of Plant-derived Salty Peptides and Their Application |
| title_fullStr | A Review: Technologies for the Preparation of Plant-derived Salty Peptides and Their Application |
| title_full_unstemmed | A Review: Technologies for the Preparation of Plant-derived Salty Peptides and Their Application |
| title_short | A Review: Technologies for the Preparation of Plant-derived Salty Peptides and Their Application |
| title_sort | review technologies for the preparation of plant derived salty peptides and their application |
| topic | plant-derived salty peptides preparative methods structural features taste perception food flavor |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022120157 |
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