张康逸,屈凌波,温青玉,张雨,董彩虹

• 1:河南省农业科学院农副产品加工研究中心
• 2:河南省全谷物小麦制品加工国际联合实验室
• 3:河南省全谷物鲜食加工工程技术研究中心
• 4:郑州大学化学与分子工程学院

摘要(Abstract)：

咸味肽在食品调料中起着至关重要的作用，特别是针对需低钠食品的特殊人群，存在很大的潜在利用价值。因此，对咸味肽的制备开发成为研究热点。文章分别从咸味肽研究必要性及结构特点、咸味肽分类、咸味肽受体与机制、咸味肽构效关系、咸味肽制备技术、分离纯化鉴定技术、咸味肽应用以及咸味肽的未来发展趋势等方面对其进行总结归纳，以期为促进咸味肽的深入机理研究及产品开发奠定理论依据。

关键词(KeyWords)： 咸味肽;受体机制;构效关系;制备技术;分离纯化

Abstract:

Keywords:

基金项目(Foundation): 河南省重大公益专项(201300110300);; 河南省科技攻关项目(222102110256);; 河南省农业科学院杰出青年科技基金(2020JQ04);河南省农业科学院科技创新创意项目(豫财科[2020]36号2060302);河南省农业科学院优秀青年科技基金(2022YQ30);河南省农业科学院科技创新团队(2022TD24)

作者(Author): 张康逸,屈凌波,温青玉,张雨,董彩虹

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