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270 PROCEEDINGS OF INTERNATIONAL SCIENTIFIC CONFERENCE ON APPLIED BIOTECHNOLOGYCurrently, research on the structure of flavor peptides at home and abroad mainly focuses on identifying the first-order amino acid sequence and conducting preliminary analysis of amino acid properties of flavor peptides. Combining bioengineering and gene network technology to study the formation law of flavor peptides will have significant scientific research value and production significance [27-29].Our country has abundant natural peptide precursors. However, the resource utilization rate is low. Many initially processed raw materials are directly discarded. This not only leads to a huge waste of resources but also causes serious environmental pollution. How to scientifically select protein sources, use enzymes and genetic engineering to produce umami peptide, prepare, isolate, and refine them, improve product yield, and further clarify their taste characteristics and laws are all important factors determining whether umami peptide can be industrialized. In-depth discussion and reasonable solutions to the above problems will also give the research direction of umami peptide a broader prospect.Acknowledgments: This work was supported by the Spring Sunshine Plan of the Ministry of Education of China (Z2015121), the Department of Education of Sichuan Province of China (15205445), the School level project of Hengyang Normal University (18D14).Conflicts of Interest: The authors declare no conflict of interest.REFERENCE1. Wang Y, Zhang Z, Sheng Y, Chi C-F, Wang B: A systematic review on marine umami peptides: Biological sources, preparation methods, structure-umami relationship, mechanism of action and biological activities. J Food Bioscience 2024:103637-103646.