Kokumi肽及其受体的研究进展-《中国调味品》

文章信息/Info

摘要:: Kokumi是近年来新提出的继五大基本味觉（酸、甜、苦、咸、鲜）之后的第六种基本味觉，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五种味觉浓厚感和持续性的肽类物质。本文对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。

Abstract:: 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 flavor of food, which is meeting the needs of people to the coordinated, rounded and balanced flavor. The kokumi peptide is the peptide substances which have no flavor or only a faint flavor, but it could enhance the thick feeling and persistence of the other five kinds of basic tastes solutions by a small addition. In this paper, the source, sequence characteristics, detection methods, enzyme synthesis methods, application research of kokumi peptides and recognition mechanism of its taste receptors were reviewed, which provided a reference for the theoretical research and the practical application of kokumi peptides.