柘果酵素发酵过程氨基酸的变化规律研究
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摘要
为研究柘树酵素在天然发酵过程中蛋白质和氨基酸组成及含量的变化规律,按酵素传统制作工艺制作柘树青果酵素,在检测蛋白质含量、氨基酸种类与含量的基础上,采用聚类分析、氨基酸比值(RAA)、氨基酸比值系数(RC)和比值系数分(SRC)三种评价体系进行分析。结果表明,柘树青果酵素的蛋白质含量呈逐渐上升趋势,酵素在发酵过程中共含有16种氨基酸,且含量差异较大,总氨基酸(T)、人体必需氨基酸(E)和γ-氨基丁酸含量的变化趋势基本相同,均先上升后下降,最后处于动态稳定状态,前两者在发酵270 d时最大值分别达到了2407.9、766.7 mg/L,后者在170 d达到最大值211.5 mg/L。聚类分析结果表明氨基酸含量变化呈现明显的三个时期,分析不同发酵时期酵素的RAA、RC和SRC可知,在270 d时SRC高达59.52,随着发酵的进行,柘树青果酵素的氨基酸营养越来越均衡,但由于Tyr和Cys+Met的缺乏,影响了酵素整体的营养价值。在风味评价中,柘树青果酵素鲜味氨基酸>甜味氨基酸>苦味氨基酸>无味氨基酸。
Naturally fermented Jiaosu of Cudrania tricuspidata green fruits were prepared by the same method as that for traditional fermented Jiaosu with different fermentation periods,and they were investigated for changes in protein content and amino acid composition during the fermentation. In addition to the contents of protein and amino acids,ratio of amino acids( RAA),ratio coefficents of amino acids( RC) and score of ratio coefficients( SRC) were also analyzed. The results showed that the content of protein showed a gradual upward trend,a total of 16 kinds of amino acids were measured in the naturally fermented Jiaosu of Cudrania tricuspidata green fruits,the contents of different amino acids were extremely different in the fermentation. The total amino acid( T),human essential amino acid( E) and γ-aminobutyric acid content were increased at first and then decreased,The first two reached 2407. 9,766. 7 mg/L at 270 thday and the latter reached 211. 5 mg/L on the 170 thday. Based on analysis of RAA,RC and SRC,the SRC reached the highest value of 59. 52 on day 270 thof fermentation. With the progress of fermentation,the amino acid nutrition of the Jiaosu of Cudra-nia tricuspidata green fruits is more and more balanced,but the lack of Tyr and Cys + Met affects the nutritional value of the whole Jiaosu. The contents of different taste-active amino acids were in the order of umami amino acid > sweet amino acid > bitter amino acid > tasteless amino acid.
Naturally fermented Jiaosu of Cudrania tricuspidata green fruits were prepared by the same method as that for traditional fermented Jiaosu with different fermentation periods,and they were investigated for changes in protein content and amino acid composition during the fermentation. In addition to the contents of protein and amino acids,ratio of amino acids( RAA),ratio coefficents of amino acids( RC) and score of ratio coefficients( SRC) were also analyzed. The results showed that the content of protein showed a gradual upward trend,a total of 16 kinds of amino acids were measured in the naturally fermented Jiaosu of Cudrania tricuspidata green fruits,the contents of different amino acids were extremely different in the fermentation. The total amino acid( T),human essential amino acid( E) and γ-aminobutyric acid content were increased at first and then decreased,The first two reached 2407. 9,766. 7 mg/L at 270 thday and the latter reached 211. 5 mg/L on the 170 thday. Based on analysis of RAA,RC and SRC,the SRC reached the highest value of 59. 52 on day 270 thof fermentation. With the progress of fermentation,the amino acid nutrition of the Jiaosu of Cudra-nia tricuspidata green fruits is more and more balanced,but the lack of Tyr and Cys + Met affects the nutritional value of the whole Jiaosu. The contents of different taste-active amino acids were in the order of umami amino acid > sweet amino acid > bitter amino acid > tasteless amino acid.
引文
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20 Bassoli A,Borgonovo G,Caremoli F,et al.The taste of D-and L-amino acids:In vitro binding assays with cloned human bitter(TAS2Rs)and sweet(TAS1R2/TAS1R3)receptors.[J].Food Chem,2014,150(2):27-33.
21 Bai YJ(白羽嘉),Tao YX(陶永霞),Zhang L(张莉).Effect of ferula assafoetida on amino acids and volatile components of the edible mushroom pleurotus ferulae[J].Food Sci(食品科学),2013,34:198-204.
22 Yu WQ(于文清),Peng YF(彭艳芳),Xu YY(许迎迎),et al.Analysis and evaluation of nutritional and flavor components of five wild dried edible fungi[J].Nat Prod Res Dev(天然产物研究与开发),2015,27:271-276.
2 Suh DH,Jung ES,Park HM,et al.Comparison of metabolites variation and antiobesity effects of Fermented versus nonfermented mixtures of Cudrania tricuspidata,Lonicera caerulea,and soybean according to fermentation in vitro and in vivo[J].Plo S One,2015,11:2.
3 Choi SR,You DH,Kim JY,et al.Antioxidant Activity of methanol extracts from Cudrania tricuspidata Bureau according to harvesting parts and time[J].Kr J Med Cro Sci,2009,17:2.
4 Cao CT(曹春廷).Studies on antioxidant chemicals of the fruits of Cudrania Tricuspidata and research the anti-breast cancer apoptosis pathway of Scandenolone[D].Yaan:Sichuan Agricultural University(四川农业大学),2015.
5 Kang DH,Kim JW,Youn KS.Antioxidant activities of extracts from Fermented Mulberry(Cudrania tricuspidata)Fruit.and inhibitory actions on elastase and tyrosinase[J].Kr J Food Pre,2011,18:236-243.
6 Mao JW(毛建卫),Wu YF(吴元锋),Fang S(方晟).Progress of microbe ferment research[J].Bull Ferment Sci Technol(发酵科技通讯),2010,39(3):42-44.
7 China Biotech Fermentation Industry Association(中国生物发酵产业协会).T/CBFIA 08003-2017.Edible plant source Jiaosu[S].Beijing:Standards Press of China,2017.
8 Jiang ZL(蒋增良).Study on mechanism,metabolic process and bioactivities of microbial natural-ferments during fermentation[D].Hangzhou:Zhejiang Sci-Tech University(浙江理工大学),2012.
9 Gao XL(高学玲),He MM(贺曼曼),Zou ML(邹敏亮),et al.Analysis of free sugars and amino acids in different kinds of medicinal flos chrysanthemi[J].Nat Prod Res Dev(天然产物研究与开发),2012,24:639-643.
10 Xu W(许伟).Analysis of the microbial diversity and function during acetic acid fermentation process of Zhenjiang aromatic vinegar[D].Wuxi:Jiangnan University(江南大学),2011.
11 General Administration of Quality Supervision,Inspection and Quarantine of the People’s Republic of China.Standardization Administration of the People’s Republic of China(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).GB/T 5009.124-2003,Determination of amino acids in food[S].Beijing:Standards Press of China,2015.
12 Pellett PL.Nutritional evaluation of protein foods[M].Japan:The United National University,1980.
13 World Health Organization,Food and Agriculture Organization of the United Nations,and the United Nations University.Energy and protein requirement[R].Geneva:World Health Organization,1973.
14 Bassoli A,Borgonovo G,Caremoli F,et al.The taste of D-and L-amino acids:In vitro binding assays with cloned human bitter(TAS2Rs)and sweet(TAS1R2/TAS1R3)receptors[J].Food Chem,2014,150(2):27-33.
15 Song XQ(宋晓青),Zhang TB(张天博),Jia YH(贾云虹),et al.Progress in nutritional evaluation and amino acid composition analysis of proteins in infant formula milk power[J].Food Sci(食品科学),2016,37:292-298.
16 Wu JR(武俊瑞),Gu CD(顾采东),Tian T(田甜),et al.Evaluation of changes in protein and amino acids in naturally fermented soybean pastes with different fermentation periods[J].Food Sci(食品科学),2017,38:139-144.
17 Giachino C.GABA B receptors[J].Neurogenesis,2014,1:1.
18 Jiang B(江波).Gamma-aminobutyric acid—a novel functional factor for nutraceuticals[J].J Chin Inst Food Sci Technol(中国食品学报),2008,8(2):1-4.
19 Christina Hanack,Mirko Moroni,Wanessa C.Lima,et al.GABA blocks pathological but not acute TRPV1 pain signals[J].Cell,2015,160:4.
20 Bassoli A,Borgonovo G,Caremoli F,et al.The taste of D-and L-amino acids:In vitro binding assays with cloned human bitter(TAS2Rs)and sweet(TAS1R2/TAS1R3)receptors.[J].Food Chem,2014,150(2):27-33.
21 Bai YJ(白羽嘉),Tao YX(陶永霞),Zhang L(张莉).Effect of ferula assafoetida on amino acids and volatile components of the edible mushroom pleurotus ferulae[J].Food Sci(食品科学),2013,34:198-204.
22 Yu WQ(于文清),Peng YF(彭艳芳),Xu YY(许迎迎),et al.Analysis and evaluation of nutritional and flavor components of five wild dried edible fungi[J].Nat Prod Res Dev(天然产物研究与开发),2015,27:271-276.