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SECTION I: MOLECULAR GENETIC ENGINEERING AND BIOCHEMICAL TECHNOLOGY 2652. 3. Heat tolerance of umami peptideAs a natural seasoning, umami peptide has good flavor and thermal stability. Wang et al. conducted a heat resistance experiment on umami peptide [17]. They treated the umami peptide with pasteurization at 71%u00b0C for 15 seconds and autoclaving at 121%u00b0C for 15 minutes respectively. Then, they judged the heat loss rate according to the peak area changes of umami peptide before and after sterilization in the HPLC map. The experimental results showed that the loss rate of umami peptide after pasteurization was only 2.3%, and the loss rate after autoclaving was only 2.8%, reflecting its good heat resistance during conventional heat treatment. Even in large-scale industrial production, many umami peptides put into use also show good thermal stability. Under high-pressure steam sterilization conditions of 121%u00b0C and 20 minutes, the loss rate is only 10%, which can fully meet the requirements of general food industry heat treatment.3. MECHANISM OF ACTION OF UMAMI PEPTIDEThere is currently no exact conclusion on the mechanism of action of umami peptide. It is mainly believed to be related to the receptor family - G protein-coupled receptor (GPCR). GPCRs are the largest protein family in the human body and are divided into five subfamilies: group A - rhodopsin receptor, group B - secretin receptor, group C - metabolic glutamate and pheromone receptor, group D - bacterial pheromone receptor, and group E - AMP receptor (cAMP receptor) [18].The taste receptor family exists in the C subfamily of GPCR. It includes the first family of taste receptors, T1R, and the second family of taste receptors. T1R includes T1R1, T1R2, and T1R3. The heterodimer of taste receptors is composed of T1R1 and T1R3. T1R1+T1R3 is co-expressed in taste receptor cells (TRC) of the