Kokumi γ-glutamyl peptides: Some insight into their evaluation and detection, biosynthetic pathways, contribution and changes in food processing

作者：Haoran Wang, Ran Suo, Xingbo Liu, Yangyang Wang, Jianfeng Sun, Yaqiong Liu, Wenxiu Wang, Jie Wang · 发表于：Food Chemistry Advances · 年份：2022 · DOI：10.1016/j.focha.2022.100061 · 被引用次数：33 · 研究领域：Biochemical Analysis and Sensing Techniques、Probiotics and Fermented Foods、Advanced Chemical Sensor Technologies

γ-Glutamyl peptides are small molecular peptides that greatly influence the perception of kokumi taste. Multiple natural peptides, including γ-glutamyl di- and tripeptides and their derivatives, have been isolated and identified from various foodstuffs. Furthermore, some peptides have been effectively synthesized by γ-glutamyl transpeptidase and L-glutaminases. This review summarizes several aspects related to kokumi γ-glutamyl peptides, including their evaluation and quantification methods, biosynthetic pathways, contributions to foodstuffs, and changes during food processing. A better and more accurate understanding of these peptides is essential for further improving food processing and enhancing the desirable characteristics of food.