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呈味肽结构特征、分子机制及食品应用的研究进展
普艺泉1，陈翼航2，范尧珠1，龚炜翔1，史丽3，徐玉善3，徐斐然4，徐宝才4，王雪峰1*
(1.云南农业大学 食品科学技术学院，云南 昆明 650201；2.云南农业大学 理学院，云南 昆明 650201；3.昆明医科大学 第一附属医院内分泌科，云南 昆明 650032；4.合肥工业大学 食品与生物工程学院，安徽 合肥 230009)
Research Progress on Structural Characteristics， Molecular Mechanisms， and Food Applications of Taste Peptides
PU Yiquan1， CHEN Yihang2， FAN Yaozhu1， GONG Weixiang1， SHI Li3， XU Yushan3，XU Feiran4， XU Baocai4， WANG Xuefeng1*
(1. College of Food Science and Technology， Yunnan Agricultural University， Kunming 650201， Yunnan，China； 2. College of Science， Yunnan Agricultural University， Kunming 650201， Yunnan， China；3. Department of Endocrinology， The First Affiliated Hospital of Kunming Medical University， Kunming 650032， Yunnan， China； 4. School of Food and Biological Engineering， Hefei University of Technology，Hefei 230009， Anhui， China)
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投稿时间：2025-09-26
中文摘要: 随着全球健康意识持续提升，减钠控糖与代谢综合征防治逐渐成为公共卫生核心议题。呈味肽因其独特的结构特性兼潜在健康益处备受关注。该文就呈味肽的结构特征、分子机制、制备方法及生物学功能等予以综述，并探讨其在健康食品开发中的重要性和潜在价值，旨在为呈味肽的构效关系研究及高值化开发应用提供科学理论依据和实践指导。
Abstract:With the continuous improvement of global health awareness， sodium reduction， sugar control，and the prevention and treatment of metabolic syndrome have gradually become core public health issues.Taste peptides have attracted much attention due to their unique structural characteristics and potential health benefits. In this paper， the structural characteristics， molecular mechanisms， preparation methods， and biological functions of taste peptides were reviewed. Furthermore， their importance and potential value in the development of health foods were discussed to provide a scientific theoretical basis and practical guidance for the research on structure-activity relationships and the high-value development and application of taste peptides.
文章编号：202611023 中图分类号： 文献标志码：
基金项目:云南省科技人才与平台计划项目（202305AF150132）；云南省代谢性疾病临床医学研究中心项目（202505AJ310007）
| Author Name | Affiliation |
| PU Yiquan | 1. College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan,China； |
| CHEN Yihang | 2. College of Science, Yunnan Agricultural University, Kunming 650201, Yunnan, China； |
| FAN Yaozhu | 1. College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan,China； |
| GONG Weixiang | 1. College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan,China； |
| SHI Li | 3. Department of Endocrinology, The First Affiliated Hospital of Kunming Medical University, Kunming 650032, Yunnan, China； |
| XU Yushan | 3. Department of Endocrinology, The First Affiliated Hospital of Kunming Medical University, Kunming 650032, Yunnan, China； |
| XU Feiran | 4. School of Food and Biological Engineering, Hefei University of Technology,Hefei 230009, Anhui, China |
| XU Baocai | 4. School of Food and Biological Engineering, Hefei University of Technology,Hefei 230009, Anhui, China |
| WANG Xuefeng | 1. College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan,China； |
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