酵母抽提物中Kokumi 肽的研究进展  

Research Progress of Kokumi Peptide from Yeast Extract

作　　者：常金翠 陈沙 冯涛 熊建[2] 李凡 李沛[2] CHANG Jin-cui;CHEN Sha;FENG Tao;XIONG Jian;LI Fan;LI Pei(School of Perfume and Aroma Technology,Shanghai Institute of Technology,Shanghai 201418,China;Angel Yeast Co.,Ltd.,Yichang 443000,China)

机构地区：[1]上海应用技术大学香料香精化妆品学部,上海201418 [2]安琪酵母股份有限公司,湖北宜昌443000

出　　处：《中国调味品》2022年第12期190-196,共7页China Condiment

基　　金：上海市自然科学基金项目(21ZR1462400)。

摘　　要：近年来,酵母抽提物在食品中的应用越来越广泛,而浓厚感(kokumi)肽的作用也逐渐被重视起来。酵母抽提物中kokumi肽成为不少研究者重点关注的对象,研究者的重点多集中于其风味及应用,进一步详细全面的研究的文献并不多。文章分别从酵母抽提物中kokumi肽的评价标准、呈味机制、信号转导以及酵母抽提物在食品中的应用几个角度进行阐述,为后续kokumi肽的研究提供了参考。In recent years,yeast extract has been used in food more and more widely,and the effect of kokumi peptide has been gradually valued.Kokumi peptide in yeast extract has become the research focus of many researchers.Most researchers focus on its flavor and application,and there are few further detailed and comprehensive research literature.In this paper,the evaluation criteria,taste mechanism,signal transduction of kokumi peptide in yeast extract and the application of yeast extract in food are expounded,which has provided references for the subsequent research on kokumi peptide.

关 键 词：酵母抽提物 kokumi肽 钙敏感受体 呈味机制 信号转导 

分 类 号：TS202.1[轻工技术与工程—食品科学]