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来自Agrocybe aegerita的乌玛米的量化和结构味道强度通过定量结构-活性关系来确定

Fan Yang¹, Hongyan Meng¹, Anzhen Fu¹

¹Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.

|June 4, 2024

概括

这项研究在食用Agrocybe aegerita中确定了11个关键的乌玛米,揭示了它们在食品加工中的不同口味强度和最佳应用条件.

科学领域:

食品科学食品科学食品科学
生物化学生物化学
菌类学菌类学是指菌类学.

背景情况:

Agrocybe aegerita是一种受欢迎的食用,因其乌玛米风味而受到重视.
食品中的乌玛米味道主要归因于特定的.
了解这些对于食品产品的开发至关重要.

研究的目的:

在Agrocybe aegerita中识别和量化乌玛米.
为了评估这些的相对乌玛米强度.
为了确定它们的乌玛米味道的最佳条件 (pH,温度),并探索结构-活动关系.

主要方法:

高性能液体色谱 (HPLC) 用于的识别.
感官分析和MSG等效度用于测量umami强度.
三维定量结构-活动关系 (3D-QSAR) 建模.

主要成果:

已经确定了11种乌玛米 (EV,EG,EY,ENG,ECG,DEL,DDL,PEG,PEEL,DGPL,EDCS) 的存在.
相对乌玛米强度在5毫克/毫升度下从4.457到5.240毫克/毫升 (MSG相当),其中DDL显示最高强度.
在中性到弱酸性条件下 (pH 6-7),观察到最佳的乌玛米味道.
在70°C时,EY和ENG表现出更高的乌玛米强度,这表明它们适合于热处理.
一个3D-QSAR模型 (R2=0.987) 阐明了结构和乌玛米强度之间的关系.

结论:

Agrocybe aegerita含有强大的乌玛米,在食品行业具有显著的应用潜力.
的特征如强度,pH值和温度稳定性各不相同,指导它们在特定食品中的使用.
结构分析为设计新的增强乌玛米的化合物提供了洞察力.

关键词:

亚格罗西贝的生长经历.量化结构-活动关系模型模型.乌玛米的强度是如此强烈.乌玛米可以作为一种.

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