Page 258 - Demo

262 PROCEEDINGS OF INTERNATIONAL SCIENTIFIC CONFERENCE ON APPLIED BIOTECHNOLOGYwith the advancement of science and technology, studies have revealed that peptides not only possess physiological activities but also exhibit certain functional properties like lowering blood lipids and pressure and presenting flavor [1, 2]. Among these, flavor peptides have drawn extensive attention from food flavor chemistry researchers as they can create distinct characteristic flavors in both natural and processed foods. Food flavor peptides can be divided into five categories based on their basic taste characteristics: sweet peptides, sour peptides, bitter peptides, salty peptides, and umami peptide [3-5]. As a flavor peptide that enhances the umami and mellow taste of food, umami peptide has good processing characteristics, freshness effect, and nutritional value, aligning with the %u201cnatural, nutritious, and safe%u201d development trend. It can not only directly enhance the delicious taste of food but also participate in the Maillard reaction as a precursor of volatile flavor substances to further enhance the characteristic aroma of food[1, 6, 7].Currently, there are significant differences in the research focus on umami peptide at home and abroad. International research on umami peptide centers on its participation in the Maillard reaction, extraction of umami peptide, and identification of the amino acid sequence of umami peptide [1, 2]. For instance, Schlichtherle-Cerny has discovered the first-level amino acid sequences of four umami peptide by hydrolyzing gluten protein with protease [8]. Arai has studied twelve dipeptides containing Glu [9] and so on. In China, research on umami peptide is still in its early stages. Reports show that most of it involves participation in the Maillard reaction, and most results remain at the laboratory stage. Deep research on the mechanism of umami peptide needs to be further strengthened. At present, the source of umami peptide in China is single, and the resources of umami peptide need further development.