1. Current Advances in the Salt Reduction Properties of Kokumi γ-Glutamyl Peptides: A Review.
- Author
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Li, Jun, Yi, Hong-Bo, Wang, Peng, Wang, Sheng-Nan, Liu, He, and Zhang, Na
- Subjects
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CALCIUM-sensing receptors , *HIGH-salt diet , *FOOD substitutes , *FOOD quality , *SODIUM salts , *SODIUM content of food - Abstract
A high-salt diet poses potential risks to human health. The current use of sodium substitutes in the food industry often results in a reduction in the organoleptic quality of food. γ-Glutamyl peptides are small-molecule peptides containing γ-glutamyl residues, which significantly contribute to the kokumi taste in foods. These peptides exhibit a synergistic effect when consumed with sodium salt, thereby enhancing the perception of saltiness and aiding in the prevention of various cardiovascular diseases associated with excessive salt intake. γ-Glutamyl peptides have garnered considerable attention from researchers for their role in eliciting kokumi taste and inducing various biological activities through the activation of the calcium-sensing receptor (CaSR). This paper provides a comprehensive review of dietary sources, efficient preparations, taste-enhancing properties, taste evaluation methods, and potential biological activities of γ-glutamyl peptides. The study aims to explore the efficient application of γ-glutamyl peptides in the food industry. Additionally, it offers a theoretical foundation and reference for the in-depth study of “salt reduction without reducing saltiness”, and the development of related functional products. [ABSTRACT FROM AUTHOR]
- Published
- 2024
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