Preparation and taste mechanism of flavour peptides in edible fungi: A review

  • LIN Tong ,
  • ZHAO Jichun ,
  • LEI Xiaojuan ,
  • LEI Lin ,
  • MING Jian
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Research Center of Food Storage and Logistics, Southwest University, Chongqing 400715, China)

Received date: 2022-04-01

  Revised date: 2022-04-12

  Online published: 2022-11-01

Abstract

Flavour peptides are a kind of oligopeptide, which have attracted wide attention because of their rich taste. According to their edible properties, flavour peptides can be divided into sweet peptides, bitter peptides, umami peptides, salty peptides, sour peptides and kokumi peptides. Owing to the large quantity of proteins in the fruiting body of edible fungi, they are promising good source of flavour peptides. However, current researches on flavour peptides from edible fungi mainly focus on the exploration stage of flavour substances in single mushroom. Hence, this review mainly presents the classification of flavour peptides and the source of flavour peptides from edible fungi. Also, the taste mechanism, preparation, purification and identification methods of flavour peptides from edible fungi are summarized, which will provide a reference for the development and utilization of flavour peptides from edible fungi in the future.

Cite this article

LIN Tong , ZHAO Jichun , LEI Xiaojuan , LEI Lin , MING Jian . Preparation and taste mechanism of flavour peptides in edible fungi: A review[J]. Food and Fermentation Industries, 2022 , 48(19) : 313 -319 . DOI: 10.13995/j.cnki.11-1802/ts.031787

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