草莓酵素发酵过程中氨基酸成分分析和蛋白质营养评价
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摘要
为研究不同发酵时间草莓酵素发酵液中的蛋白质、氨基酸和非蛋白质氨基酸γ-氨基丁酸(γ-aminobutyric acid,GABA)含量及营养价值,利用氨基酸自动分析仪对草莓酵素发酵过程中的氨基酸含量进行分析,通过氨基酸评分标准评价其蛋白质营养成分,通过与WHO/FAO推荐的人体必需氨基酸模式进行对比,并利用氨基酸含量阀值评价发酵过程中不同风味氨基酸对发酵液口感贡献。结果得出:在草莓酵素发酵过程中,蛋白质含量在发酵前期明显增加,经小幅度下降后再缓慢增加;总氨基酸含量有明显上升,其中氨基酸含量最高的是天冬氨酸(Asp)和谷氨酸(Glu),在检测限范围内未检出甲硫氨酸(Met)、苯丙氨酸(Phe)和组氨酸(His);利用聚类分析可将不同发酵时间的草莓酵素氨基酸发酵液分为四类;比值系数分在发酵前期波动较大,后期有缓慢上升。不同时间发酵液中除Met外其它8种必需氨基酸得分均大于1,属较严重的营养过剩。除发酵前30 d外,SRC值均大于55%,在整个发酵过程营养价值由高到低依次是:155 d>140 d>110 d>30 d>75 d>50 d;发酵过程中只有Asp和Glu两种鲜味氨基酸的含量阀值比大于1,其它风味氨基酸对草莓酵素风味的影响不明显。经过155 d的发酵,草莓酵素中蛋白质和氨基酸含量有所提高,其中必需氨基酸含量显著上升(p<0.05),草莓酵素营养丰富,适当的延长发酵时间,蛋白质营养均衡度也将有所提高。
The automatic amino acid analyzer was used to analyze the content of amino acid in strawberry jiaosu during fermentation so as to study the content of protein,amino acid,non protein amino acid( γ-aminobutyric acid,GABA) and nutritional value of strawberry jiaosu.The nutritional value of protein was evaluated by the scores of amino acid,compared with the recommended essential amino acid pattern of WHO/FAO. Moreover,the amino acid content of threshold evaluation during fermentation process was also evaluated for the fermentation flavor of strawberry jiaosu. The results showed that the content of protein increased significantly in the early stage of fermentation,and then increased slowly after small decline.The total amino acid content increased greatly with the highest content of amino acid Asp and Glu,but the Met,Tyr,Phe and His were not detected.The cluster analysis for amino acid in strawberries jiaosu at different fermentation time could be divided into fourtypes.The score of ratio coefficient of amino acidwas fluctuated greatly in the early fermentation,while increased slowly in the later period.All eight other essential amino acid scores at different fermentation time exceeded 1 except methionine( Met),which was severe over nutrition. In addition to the pre-fermentation of 30 d,the SRC value was greater than 55% and the nutritional value of whole fermentation process was as follow that 155 d > 140 d > 110 d > 30 d > 75 d > 50 d. In the fermentation process,only the RCT values of Asp and Glu exceeded 1 and the influence of other flavor amino acids in strawberry jiaosu not obvious. After 155 days of fermentation,the content of protein and amino acid in strawberry jiaosu was increased,meanwhile the content of essential amino acid increased significantly( p < 0.05),strawberry jiaosu was rich in nutrition and the nutritional balance of protein would be improved with the proper prolongation of fermentation.
The automatic amino acid analyzer was used to analyze the content of amino acid in strawberry jiaosu during fermentation so as to study the content of protein,amino acid,non protein amino acid( γ-aminobutyric acid,GABA) and nutritional value of strawberry jiaosu.The nutritional value of protein was evaluated by the scores of amino acid,compared with the recommended essential amino acid pattern of WHO/FAO. Moreover,the amino acid content of threshold evaluation during fermentation process was also evaluated for the fermentation flavor of strawberry jiaosu. The results showed that the content of protein increased significantly in the early stage of fermentation,and then increased slowly after small decline.The total amino acid content increased greatly with the highest content of amino acid Asp and Glu,but the Met,Tyr,Phe and His were not detected.The cluster analysis for amino acid in strawberries jiaosu at different fermentation time could be divided into fourtypes.The score of ratio coefficient of amino acidwas fluctuated greatly in the early fermentation,while increased slowly in the later period.All eight other essential amino acid scores at different fermentation time exceeded 1 except methionine( Met),which was severe over nutrition. In addition to the pre-fermentation of 30 d,the SRC value was greater than 55% and the nutritional value of whole fermentation process was as follow that 155 d > 140 d > 110 d > 30 d > 75 d > 50 d. In the fermentation process,only the RCT values of Asp and Glu exceeded 1 and the influence of other flavor amino acids in strawberry jiaosu not obvious. After 155 days of fermentation,the content of protein and amino acid in strawberry jiaosu was increased,meanwhile the content of essential amino acid increased significantly( p < 0.05),strawberry jiaosu was rich in nutrition and the nutritional balance of protein would be improved with the proper prolongation of fermentation.
引文
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[19]Longvah T,Mangthya K,Ramulu P.Nutrient composition and protein quality evaluation of eri silkworm(Samia ricinii)prepupae and pupae[J].Food Chemistry,2011,128(2):400-403.
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[21]王齐,朱伟伟,苏丹,等.蒲桃中氨基酸组成与含量对其营养与风味的影响[J].食品科学,2012,33(16):204-207.
[22]陈燕飞.渗透压对细菌的影响[J].太原师范学院学报:自然科学版,2012(1):136-139.
[23]蒋增良.天然微生物酵素发酵机理、代谢过程及生物活性研究[D].杭州:浙江理工大学,2013.
[24]Hjrup P.Analysis of peptides and conjugates by amino acid analysis[J].Methods in Molecular Biology,2015,1348:65-76.
[25]姜远茂,彭福田,刘松忠,等.栽培草莓品种果实香气特性研究[J].分析测试学报,2004,23(2):56-60.
[26]石彦国,孙冰玉,易华西.食品原料学[M].北京:科学出版社,2016.
[27]高晓彤.生产GABA乳酸菌的筛选及其相关特性研究[D].济南:山东大学,2015.
[28]吕春茂,刘畅,孟宪军,等.苹果渣发酵过程中游离氨基酸和挥发性香气成分分析[J].食品科学,2014,35(18):146-150.
[29]王小生.必需氨基酸对人体健康的影响[J].中国食物与营养,2005(7):48-49.
[30]杨东顺,樊建麟,邵金良,等.辣木不同部位主要营养成分及氨基酸含量比较分析[J].山西农业科学,2015,43(9):1110-1115.
[31]章希娟,陈秀萍,许玲,等.31份枇杷种质资源果实的蛋白质营养评价[J].福建农业学报,2016,31(3):242-249.
[32]蒋滢,徐颖,朱庚伯.人类味觉与氨基酸味道[J].氨基酸和生物资源,2002,24(4):70.
[2]赵芳芳,莫雅雯,蒋增良,等.功能性微生物酵素产品的研究进展[J].食品与发酵工业,2016,42(7):283-287.
[3]罗学兵,贺良明.草莓的营养价值与保健功能[J].中国食物与营养,2011,17(4):74-76.
[4]夏翔施杞.中国食疗大全[M].上海:上海科学技术出版社,2006.
[5]罗娅,唐勇,冯珊,等.6个草莓品种营养品质与抗氧化能力研究[J].食品科学,2011,32(7):52-56.
[6]才晓泉,包朝龙.氨基酸的基本类别和应用[J].生物学教学,2012,37(7):58-60.
[7]袁周率,苏小军,廖晰晰,等.糙米酵素的营养价值及发酵前后营养成分的变化[J].粮食与饲料工业,2015(4):35-38.
[8]程勇杰,陈小伟,张沙沙,等.柘树植物酵素中氨基酸分析及抗氧化性能研究[J].食品工业科技,2018,39(6):1-7,12.
[9]郑重,孙琦,石永伟,等.高效液相色谱-串联质谱法直接定量分析植物酵素中多种氨基酸成分[J].色谱,2015,33(3):309-313.
[10]刘杰.γ-氨基丁酸(GABA)递质系统相关药物在帕金森病中的作用研究[D].上海:复旦大学,2014.
[11]Mutations G R E.GABA A,receptor epilepsy mutations[J].Biochemical Pharmacology,2004,68(8):1497.
[12]Nuss P.Anxiety disorders and GABA neurotransmission:A disturbance of modulation[J].Neuropsychiatric Disease&Treatment,2015,2015(default):165-175.
[13]Lipska B K,Lerman D N,Khaing Z Z,et al.Gene expression in dopamine and GABA systems in an animal model of schizophrenia:Effects of antipsychotic drugs[J].European Journal of Neuroscience,2015,18(2):391-402.
[14]Ge S,Goh E L K,Sailor K A,et al.GABA regulates synaptic integration of newly generated neurons in the adult brain[J].Nature,2006,439(7076):589.
[15]王文平,郭祀远,李琳,等.考马斯亮蓝法测定野木瓜多糖中蛋白质的含量[J].食品研究与开发,2008,29(1):115-117.
[16]Watts S T.Advancements in amino acid analysis:Introduction of the new Hitachi 1-8900 amino acid analyzer[J].LC-GC North America,2006,24(Suppl):17-20.
[17]中华人民共和国国家卫生和计划生育委员会国家食品药品监督管理总局.GB 5009.124-2016食品中氨基酸的测定[S].北京:中国标准出版社,2016.
[18]Zhu X Y,Xiang-Qian L I,Wang J,et al.Nutrition evaluation and preparation of protein from freshwater clam by p H-shifting method[J].Food Science and Technology,2017(1):175-181.
[19]Longvah T,Mangthya K,Ramulu P.Nutrient composition and protein quality evaluation of eri silkworm(Samia ricinii)prepupae and pupae[J].Food Chemistry,2011,128(2):400-403.
[20]Agbede J O,Aletor V A.Studies of the chemical composition and protein quality evaluation of differently processed Canavalia ensiformis,and Mucuna pruriens,seed flours[J].Journal of Food Composition and Analysis,2005,18(1):89-103.
[21]王齐,朱伟伟,苏丹,等.蒲桃中氨基酸组成与含量对其营养与风味的影响[J].食品科学,2012,33(16):204-207.
[22]陈燕飞.渗透压对细菌的影响[J].太原师范学院学报:自然科学版,2012(1):136-139.
[23]蒋增良.天然微生物酵素发酵机理、代谢过程及生物活性研究[D].杭州:浙江理工大学,2013.
[24]Hjrup P.Analysis of peptides and conjugates by amino acid analysis[J].Methods in Molecular Biology,2015,1348:65-76.
[25]姜远茂,彭福田,刘松忠,等.栽培草莓品种果实香气特性研究[J].分析测试学报,2004,23(2):56-60.
[26]石彦国,孙冰玉,易华西.食品原料学[M].北京:科学出版社,2016.
[27]高晓彤.生产GABA乳酸菌的筛选及其相关特性研究[D].济南:山东大学,2015.
[28]吕春茂,刘畅,孟宪军,等.苹果渣发酵过程中游离氨基酸和挥发性香气成分分析[J].食品科学,2014,35(18):146-150.
[29]王小生.必需氨基酸对人体健康的影响[J].中国食物与营养,2005(7):48-49.
[30]杨东顺,樊建麟,邵金良,等.辣木不同部位主要营养成分及氨基酸含量比较分析[J].山西农业科学,2015,43(9):1110-1115.
[31]章希娟,陈秀萍,许玲,等.31份枇杷种质资源果实的蛋白质营养评价[J].福建农业学报,2016,31(3):242-249.
[32]蒋滢,徐颖,朱庚伯.人类味觉与氨基酸味道[J].氨基酸和生物资源,2002,24(4):70.