王莉,伍圆明,孙伟峰,车振明,丁文武

• 1:西华大学食品与生物工程学院
• 2:衡阳师范学院生命科学与环境学院

摘要(Abstract)：

鲜味肽是一种重要的鲜味物质,具有补充、增强食品总体味感使其更加协调、柔和、浓郁的性质。鲜味肽与鲜味受体的相互作用可激活味觉系统级联信号传递使得大脑感知到鲜味,该作用决定了鲜味肽的呈味效果。文章对鲜味肽的来源及其序列结构特征、鲜味受体的种类及其信号传导机制以及鲜味受体对鲜味配体识别机制等研究现状进行了系统的论述,以期对鲜味肽与鲜味受体的相互作用模式及鲜味肽的挖掘、改造、应用等研究提供参考。

关键词(KeyWords)： 鲜味肽;序列特征;鲜味受体;呈味机制

Abstract:

Keywords:

基金项目(Foundation): 国家自然科学基金项目(31601418);; 教育部春晖计划项目(Z2017058);; 西华大学粮油工程与食品安全重点实验室项目(szjj2015-001)

作者(Author): 王莉,伍圆明,孙伟峰,车振明,丁文武

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