无添加酿造酱油的低聚肽特征性分析
|
摘要
以无添加酿造酱油(无添加酱油)为研究对象,对酱油低聚肽含量、分子质量分布及其氨基酸组成进行了测定,并与市售的特级和三级普通酿造酱油进行了比较分析。结果显示,无添加酱油低聚肽含量为6.79g/100 mL,是特级酱油和三级酱油的2.23倍和2.30倍,其活性低聚肽(分子质量140~500 Da)组分高达47.47%,含量为3.22 g/100 mL,是特级酱油和三级酱油的2.95和3.03倍。无添加酱油低聚肽中必需氨基酸含量为1.229 g/100 mL,分别是特级酱油和三级酱油的2.08和2.63倍,其中赖氨酸含量是特级酱油和三级酱油的4.37和30.60倍。
In this paper,the oligopeptides content,relative molecular weight distribution and amino acid composition in fermented soy sauce without additives( NSS) were determined and compared with commercially premium grade soy sauce( PSS) and three grade soy sauce( TSS). The results showed that the content of oligopeptides in NSS was 6. 79 g/100 mL,which were 2. 23 fold of that in PSS and 2. 30 fold of that in TSS. The bioactive oligopeptides( molecular weight 140-500) component in NSS was up to 47. 47% and its content was 3. 22 g/100 mL,which were 2. 95 fold of that in PSS and 3. 03 fold of that in TSS. The essential amino acid content of NSS was 1. 229 g/100 mL,which were 2. 08 fold of PSS and 2. 63 fold of TSS. Lysine content of NSS was 4. 37 fold of PSS and 30. 60 fold of TSS. This article provides a new basis for scientific evaluation of the nutrition and quality of fermented soy sauce.
In this paper,the oligopeptides content,relative molecular weight distribution and amino acid composition in fermented soy sauce without additives( NSS) were determined and compared with commercially premium grade soy sauce( PSS) and three grade soy sauce( TSS). The results showed that the content of oligopeptides in NSS was 6. 79 g/100 mL,which were 2. 23 fold of that in PSS and 2. 30 fold of that in TSS. The bioactive oligopeptides( molecular weight 140-500) component in NSS was up to 47. 47% and its content was 3. 22 g/100 mL,which were 2. 95 fold of that in PSS and 3. 03 fold of that in TSS. The essential amino acid content of NSS was 1. 229 g/100 mL,which were 2. 08 fold of PSS and 2. 63 fold of TSS. Lysine content of NSS was 4. 37 fold of PSS and 30. 60 fold of TSS. This article provides a new basis for scientific evaluation of the nutrition and quality of fermented soy sauce.
引文
[1]SHIGEHIRO KATAOKA.Functional effects of Japanese style fermented soy sauce(Shoyu)and its components[J].Journal of Bioscience and Bioengineering,2005,100(3):227-234.
[2]LEE C Y J,ISAAC H B,WANG H,et al.Cautions in the use of biomarkers of oxidative damage;the vascular and antioxidant effects of dark soy sauce in humans[J].Biochem Bioph Res Co,2006,344(3):906-911.
[3]UCHIDA R,NAKAHARA T,HANADA Y,et al.Hypotensive effect and safety of less-sodium soy sauce containing soybean peptides in high-normal blood pressure or mild hypertensive subjects[J].Japanese Pharmacol Therapeut,2008,36(9):837-850.
[4]中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会.酿造酱油:GB 18186[S].北京:中国标准出版社,2001.
[5]郭辉,李沛,李库.Umami型酵母抽提物对无添加酱油的品质提升作用[J].中国调味品,2015,40(11):75-77.
[6]李世成,李跃纲,王启荣,等.补充大豆低聚肽对高强度运动后大鼠肠道微生态的影响[J].中国食物与营养,2009(4):48-51.
[7]徐广飞,黄金华,吴杰,等.大豆低聚肽对自发性高血压大鼠降血压作用的研究[J].中华老年多器官疾病杂志,2004,3(4):288-291.
[8]汤健,温绍君,王佐广,等.动物与临床试验—评价大豆低聚肽的降血压效果[J].食品与发酵工业,2006,32(3):11-13.
[9]陈园园,施用晖,乐国伟.不同分子量大豆低聚肽抗氧化活性与抗疲劳关系研究[J].氨基酸和生物资源,2008,30f2):59-62.
[10]吕育新,梁金钟.大豆低聚肽的研究进展[J].大豆科技,2013(2):37-39.
[11]章银珠,赵春玲,张书芬.两种测定酱油中氨基酸态氮方法的探讨[J].中国酿造,2017,36(6):163-165.
[12]陈敏,蒋予箭,张海珍,等.酿造酱油挥发性风味成分测定方法的建立与组成比较[J].中国食品学报,2011,11(3):19-204.
[13]谭丽贤.固相萃取-高效液相色谱法测定酱油中的7种有机酸[J].现代食品科技,2012,28(7):871-874.
[14]中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会.海洋鱼低聚肽:GB/T 22729[S].北京:中国标准出版社,2008.
[15]中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会.食品中蛋白质的测定:GB5009.5[S].北京:中国标准出版社,2016.
[16]汤国营,戴军,蔡木易,等.大豆低聚肽分子量质量分布的测定及体外消化实验[J].食品与发酵工业,2006,32(5):131-133.
[17]刘文颖,谷瑞增,鲁军,等.大豆低聚肽的成分分析及体外抗氧化作用[J].食品工业,2015,36(4):200-203.
[18]中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会.食品中氨基酸的测定:GB 5009.124[S].北京:中国标准出版社,2016.
[19]YAMAKA M.Peptide digestion and absorption in humans:portal vein hepatic veinand peripheral venous amino acid concertrations[J].Asia Pacific J Clin Nutr,1997(6):88-9l.
[20]蔡木易.食源性肽研究进展[J].北京工商大学学报:自然科学版,2012,30(5):1-10.
[21]UDENIGWE C C,LU Y L,HAN C H,et al.Flaxseed protein-derived peptide fractions:Antioxidant properties and inhibition of lipopolysacharide-induced nitric oxide production in murine macrophages[J].Food Chemistry,2009(116):277-284.
[22]袁圆,鲁绯,黄持都,等.酱油功能性研究最新进展[J].中国酿造,2010,29(1):1-4.
[23]赵文华,翟凤英,张丁,等.强化赖氨酸面粉对人群营养及免疫功能的影响[J].中国食物与营养,2001(3):11.
[24]云龙,王兴勇.口服L-赖氨酸对小儿生长发育及营养影响的临床研究[J].现代医药卫生,2004,20(19):1 960-1 961.
[2]LEE C Y J,ISAAC H B,WANG H,et al.Cautions in the use of biomarkers of oxidative damage;the vascular and antioxidant effects of dark soy sauce in humans[J].Biochem Bioph Res Co,2006,344(3):906-911.
[3]UCHIDA R,NAKAHARA T,HANADA Y,et al.Hypotensive effect and safety of less-sodium soy sauce containing soybean peptides in high-normal blood pressure or mild hypertensive subjects[J].Japanese Pharmacol Therapeut,2008,36(9):837-850.
[4]中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会.酿造酱油:GB 18186[S].北京:中国标准出版社,2001.
[5]郭辉,李沛,李库.Umami型酵母抽提物对无添加酱油的品质提升作用[J].中国调味品,2015,40(11):75-77.
[6]李世成,李跃纲,王启荣,等.补充大豆低聚肽对高强度运动后大鼠肠道微生态的影响[J].中国食物与营养,2009(4):48-51.
[7]徐广飞,黄金华,吴杰,等.大豆低聚肽对自发性高血压大鼠降血压作用的研究[J].中华老年多器官疾病杂志,2004,3(4):288-291.
[8]汤健,温绍君,王佐广,等.动物与临床试验—评价大豆低聚肽的降血压效果[J].食品与发酵工业,2006,32(3):11-13.
[9]陈园园,施用晖,乐国伟.不同分子量大豆低聚肽抗氧化活性与抗疲劳关系研究[J].氨基酸和生物资源,2008,30f2):59-62.
[10]吕育新,梁金钟.大豆低聚肽的研究进展[J].大豆科技,2013(2):37-39.
[11]章银珠,赵春玲,张书芬.两种测定酱油中氨基酸态氮方法的探讨[J].中国酿造,2017,36(6):163-165.
[12]陈敏,蒋予箭,张海珍,等.酿造酱油挥发性风味成分测定方法的建立与组成比较[J].中国食品学报,2011,11(3):19-204.
[13]谭丽贤.固相萃取-高效液相色谱法测定酱油中的7种有机酸[J].现代食品科技,2012,28(7):871-874.
[14]中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会.海洋鱼低聚肽:GB/T 22729[S].北京:中国标准出版社,2008.
[15]中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会.食品中蛋白质的测定:GB5009.5[S].北京:中国标准出版社,2016.
[16]汤国营,戴军,蔡木易,等.大豆低聚肽分子量质量分布的测定及体外消化实验[J].食品与发酵工业,2006,32(5):131-133.
[17]刘文颖,谷瑞增,鲁军,等.大豆低聚肽的成分分析及体外抗氧化作用[J].食品工业,2015,36(4):200-203.
[18]中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会.食品中氨基酸的测定:GB 5009.124[S].北京:中国标准出版社,2016.
[19]YAMAKA M.Peptide digestion and absorption in humans:portal vein hepatic veinand peripheral venous amino acid concertrations[J].Asia Pacific J Clin Nutr,1997(6):88-9l.
[20]蔡木易.食源性肽研究进展[J].北京工商大学学报:自然科学版,2012,30(5):1-10.
[21]UDENIGWE C C,LU Y L,HAN C H,et al.Flaxseed protein-derived peptide fractions:Antioxidant properties and inhibition of lipopolysacharide-induced nitric oxide production in murine macrophages[J].Food Chemistry,2009(116):277-284.
[22]袁圆,鲁绯,黄持都,等.酱油功能性研究最新进展[J].中国酿造,2010,29(1):1-4.
[23]赵文华,翟凤英,张丁,等.强化赖氨酸面粉对人群营养及免疫功能的影响[J].中国食物与营养,2001(3):11.
[24]云龙,王兴勇.口服L-赖氨酸对小儿生长发育及营养影响的临床研究[J].现代医药卫生,2004,20(19):1 960-1 961.