Salty shiitake mushroom peptide as well as preparation method and application thereof

The invention belongs to the technical field of active peptides, and particularly relates to a shiitake mushroom salty peptide as well as a preparation method and application thereof. The shiitake mushroom salty peptide is derived from proteolysis liquid of shiitake mushroom sporocarp, the salty taste enhancing capacity is the strongest, compared with a 4.0 g/L NaCl solution, the shiitake mushroom salty peptide can replace about 50% of NaCl, the effect of reducing salt but not reducing salty taste can be achieved, meanwhile, the shiitake mushroom salty peptide also has a high umami value, and the shiitake mushroom salty peptide is suitable for being used as a shiitake mushroom salty peptide. The method can be used for preparing low-salt food including low-salt freshness-enhancing food. 本发明属于活性肽技术领域，具体涉及一种香菇咸味肽及其制备方法和应用。本发明所述香菇咸味肽来源于香菇子实体的蛋白酶解液，咸味增强能力最强，与4.0g/LNaCl溶液相比，所述香菇咸味肽可替代50％左右的NaCl，可以达到减盐不减咸的效果，同时所述香菇咸味肽也具有较高的鲜味值，可以用于包括低盐增鲜食品在内的低盐食品的制备。