YANG Mingzhe, ZHAO Ziying, TANG Huacheng, et al. A Review: Technologies for the Preparation of Plant-derived Salty Peptides and Their Application[J]. Science and Technology of Food Industry, 2023, 44(20): 467−474. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022120157.
Citation: YANG Mingzhe, ZHAO Ziying, TANG Huacheng, et al. A Review: Technologies for the Preparation of Plant-derived Salty Peptides and Their Application[J]. Science and Technology of Food Industry, 2023, 44(20): 467−474. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022120157.

A Review: Technologies for the Preparation of Plant-derived Salty Peptides and Their Application

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  • Received Date: December 17, 2022
  • Available Online: July 30, 2023
  • 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.
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