Current food processing methods for obtaining umami peptides from protein-rich foods: A review

Abstract

BackgroundUmami peptides from protein-rich foods have gained significant attention for enhancing taste and nutritional value in food products. Previous research has found that low molecular weight, short-chain peptides significantly contribute to umami tastes. However, some foods have low umami taste intensity due to umami components being trapped within macromolecular proteins. Scope and approachThis review examines suitable food processing methods for obtaining umami peptides from diverse protein-rich foods. It covers food hydrolysis techniques (fermentation, enzymatic hydrolysis, and mechanical-assisted hydrolysis), food processing involving the Maillard reaction, and extraction and separation methods. Beyond individual food processing methods, two main routines to generate umami peptides are considered: (1) protein hydrolysis, followed by Maillard reaction and extraction and separation; (2) protein hydrolysis, followed by extraction and separation, and then Maillard reaction. Key findings and conclusionsCurrent research gaps include limited exploration of umami peptides from insects due to sensory challenges and variations in peptide concentrations. The proposed routines address these challenges. Umami peptides produced by protein hydrolysis undergo the Maillard reaction to improve umami taste by generating Maillard reaction products (MRPs). Subsequent extraction and separation methods effectively collect MRPs with certain molecular weights to further enhance umami tastes and remove unnecessary peptides. This review paper not only provides insights about how to select suitable ingredients for diverse food processing methods to generate umami peptides, but also presents suitable sequential combined food processing methods aimed at further increasing food processing efficiency to generate high-intensity umami peptides, offering valuable information for future research.