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Current progress in kokumi-active peptides, evaluation and preparation methods: a review.
Qian Li1, Longteng Zhang2, René Lametsch1
1Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark.
Critical Reviews in Food Science and Nutrition
|October 26, 2020
Summary
Kokumi peptides enhance food mouthfeel and are prepared via extraction or enzymatic generation. These peptides are perceived by the calcium-sensing receptor (CaSR), showing potential as future protein ingredients.
Area of Science:
- Food Science
- Sensory Science
- Biochemistry
Background:
- Kokumi peptides contribute to desirable food mouthfeel, including thickness and continuity.
- These peptides are found in various foods and can be prepared through extraction or enzymatic methods.
- Understanding kokumi peptides is crucial for developing enhanced food ingredients.
Purpose of the Study:
- To provide a comprehensive review of kokumi peptides.
- To cover preparation, evaluation, receptor mechanisms, and structural features.
- To highlight the potential of kokumi peptides in food applications.
Main Methods:
- Review of literature on kokumi peptide preparation (extraction, enzymatic generation).
- Discussion of kokumi perception via the calcium-sensing receptor (CaSR).
- Summary of evaluation methods combining sensory assessment and CaSR analysis.
Main Results:
- Kokumi peptides include glutamyl, leucyl, and other peptide types.
- Amino acid derivatives and Maillard reaction products also enhance kokumi.
- The calcium-sensing receptor (CaSR) and its transduction pathway are key to kokumi perception.
Conclusions:
- Kokumi peptides possess significant sensory properties and bioactivities.
- They are promising candidates for future protein ingredient applications.
- Further research can optimize their use in food products.
