[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"topic-IF10.4":3},{"name":4,"kind":5,"tokens":6,"total":7,"page":7,"page_size":8,"items":9},"IF10.4","tag",[4],1,100,[10],{"id":11,"title":12,"url":13,"summary":14,"summary_zh":15,"content":16,"source_name":17,"source_url":15,"published_at":18,"category":19,"cover_url":15,"hotness":20,"is_selected":21,"score":22,"score_detail":23,"sources":30,"tags":32,"primary_topic":37,"secondary_topics":43,"classification":44,"search_phrases":57,"slug":60,"view_count":51,"doi":15,"paper":15,"created_at":61},762,"[中国农科院加工所]肉品加工团队系统综述Kokumi肽的分子活性、感官表现及应用潜力——Food Chemistry JCR一区IF=10.4","https:\u002F\u002Fifst.caas.cn\u002Fxwzx\u002Fkyjz\u002F2cc409c4947e4d4c9af92f2b130213da.htm","中国农业科学院农产品加工研究所肉品科学与营养工程创新团队系统综述了肉制品中Kokumi肽的分子活性、感官表现及其在产品配方重构中的应用潜力,成果发表在食品科学领域国际期刊Food Chemistry(JCR一区,IF=10.4)。加工所2024级中比联合培养博士生杨欣宇为论文第一作者,张德权研究员为通讯作者。该综述以Kokumi肽从分子活性向肉制品实际感官表现的转化为主线,系统梳理其结构特征、鉴定与感官验证方法,以及加工过程、食品基质和口腔释放等因素对感官效应的影响。",null,"近日，中国农业科学院农产品加工研究所肉品科学与营养工程创新团队系统综述了肉制品中Kokumi肽的分子活性、感官表现及其在产品配方重构中的应用潜力，相关成果发表在食品科学领域国际期刊《Food Chemistry》（JCR一区，IF=10.4）。加工所2024级中比联合培养博士生杨欣宇为论文第一作者，张德权研究员为通讯作者。\n\n随着低盐、低脂肉制品研发需求不断增加，如何在改善产品营养组成的同时维持口腔饱满感、连续性和后味，成为肉制品品质调控的重要问题。Kokumi并非独立的基本味觉，而是一种能够增强和延续既有味觉感知的感官调节效应。该综述以Kokumi肽从分子活性向肉制品实际感官表现的转化为主线，系统梳理了其结构特征、鉴定与感官验证方法、以钙敏感受体（CaSR）为核心的作用机制，以及加工过程、食品基质和口腔释放等因素对感官效应的影响。研究进一步区分了Kokumi活性肽与Kokumi有效肽，指出质谱鉴定、分子对接和受体活性分析能够为候选肽筛选及作用机制解析提供依据，但其在肉制品中的实际感官效应仍需结合产品中的实际含量及目标产品中的感官验证进行判定。\n\n该综述认为，Kokumi肽更适合作为肉制品的感官调节因子，而非盐、脂肪或传统呈味成分的直接替代物，其应用潜力主要体现在减盐、减脂条件下对口腔饱满感、连续性和后味等感官属性的补偿与改善。未来应加强关键Kokumi肽的定量表征和因果验证，系统评价其加工稳定性、基质效应及产品适用性，为低盐、低脂营养健康肉制品的开发提供理论依据。","中国农业科学院农产品加工研究所 2026-08-20","2026-08-20T00:00:00Z","报道",10,false,82,{"impact":24,"substance":25,"depth":26,"authority":27,"freshness":28,"relevant":7,"comment":29},20,22,17,14,9,"国家级科研机构在食品科学顶刊发表的综述，聚焦肉制品减盐减脂的感官调控，对农业食品科技有实质贡献，但属细分领域进展，影响范围有限。",[31],{"name":17,"url":13},[33,34,35,36,4],"Kokumi肽","肉品加工","食品化学","中国农科院加工所",{"code":38,"slug":39,"name":40,"path":41,"parent_code":42},"E1","food-processing","加工与食品制造","\u002Ftopic\u002Ffood-supply\u002Ffood-processing","E",[],{"status":45,"locked":21,"version":46,"method":47,"evidence":48},"classified","2026-10-22.2","rules",{"candidates":49,"agricultural_evidence":52},[50],{"code":38,"score":51,"supported":52,"title":53,"abstract":54,"tags":56},3,true,[],[55],"农产品加工",[],[58,59],"中国农科院加工所 肉品加工 食品化学 Kokumi肽","中国农科院加工所 肉品加工","中国农科院加工所肉品加工食品化学Kokumi肽-762","2026-08-21T00:05:55.774902Z"]