Current progress in production and identification of umami peptides from soybeans and soybean products: A review.
- 2026-05
- Food chemistry 510
- Xuehong Zheng
- Xin Huang
- Yi Liu
- Yuanze Sun
- Deju Zhang
- Xiao Liu
- Jing Zhang
- Panpan Xia
- Jitao Ling
- Wenting Wang
- Peng Yu
- Yiming Gan
- PubMed: 41797040
- DOI: 10.1016/j.foodchem.2026.148575
Study Design
- Type
- Review
- Methods
- This review critically analyzes recent advances in their production, identification, and molecular mechanisms across soybeans and their processed products.
Soy-derived umami peptides are pivotal for enhancing food flavor and nutritional value. This review critically analyzes recent advances in their production, identification, and molecular mechanisms across soybeans and their processed products. We analyze the structure-activity relationships, emphasizing that lower molecular weight fractions (typically < 1 kDa) enriched with umami-associated amino acids (E, D, Q, G, A, P) drive sensory intensity through interactions with T1R1/T1R3 receptor. Furthermore, we synthesize current insights into binding mechanisms revealed by molecular docking and dynamics simulations. Finally, we propose targeted strategies to optimize fermentation and enzymatic hydrolysis to maximize peptide yield. This work provides a theoretical framework to accelerate the discovery of novel umami peptides, guide the development of umami-enhanced soy products with improved sensory profiles, and facilitate the development of other umami-rich legume-based products.