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Preparation of High-Quality Fermented Fish Product
Published on: August 23, 2019
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通过乳酸和热处理增强Kokumi感觉并减少酸化植物蛋白中的苦味
Jing Wu1,2, Panchaonan Huang1, Yunzi Feng1
1School of Food Science and Technology, South China University of Technology, Guangzhou 510640, China.
Journal of agricultural and food chemistry
|November 28, 2023
概括
使用乳酸酸的热处理增强了酸化植物蛋白 (aHVP),增强了kokumi和umami,同时减少了苦味. 关键的N-lactoyl氨基酸有助于改善这些感官特征.
科学领域:
- 食品化学 食品化学
- 感官科学 感官科学
- 蛋白质的水解蛋白质的水解.
背景情况:
- 食品成分的热加工可以创造新的风味化合物.
- N-lactoyl氨基酸是已知的味觉活性化合物,在热处理过程中形成.
- 酸化植物蛋白 (aHVP) 是广泛使用的调味基.
研究的目的:
- 调查乳酸和热处理对aHVP的感觉概况的影响.
- 为了确定负责感官变化的特定N-lactoyl氨基酸.
- 探索改造的aHVP作为味道增强剂的潜力.
主要方法:
- 用不同的乳酸度和温度处理酸化植物蛋白.
- 使用感官评估和电子舌头分析.
- 化学方法,包括部分/直角最小平方差分分析和预测变量重要性 (VIP),用于识别关键化合物.
主要成果:
- 与对照组相比,经过处理的aHVP显示了增强的kokumi,更温和的umami,并减少了苦味.
- 特定的N-lactoyl疏水氨基酸 (Met,Ile,Leu,Val,Phe) 显著导致了感官差异.
- 在中,N-lactoyl metionin,isoleucine和leucine被确定为增强盐味,umami和kokumi感知的增强剂.
结论:
- 乳酸盐和热处理有效地改变了aHVP的感觉特性.
- 形成特定的N-lactoyl氨基酸对于改善味道特征至关重要.
- 这项研究为开发先进的增味成分提供了策略.
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