不同的干燥温度对白茶中的黄类糖化物的影响:一个向的代谢学,分子对接和模拟反应研究
Zhihui Wang1, Yilin Liang1, Weiwei Wu1
1College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Key Laboratory of Ministry of Education for Genetics, Breeding and Multiple Utilization of Crops, Fuzhou 350002, China; Ministerial and Provincial Joint Innovation Centre for Safety Production of Cross-Strait Crops, Fuzhou 350002, China.
Food research international (Ottawa, Ont.)
|June 30, 2024
概括
最佳的白茶 (WT) 风味是通过在60°C干燥来实现的. 这种温度降低了黄类糖化物 (FGs),最大限度地减少了苦味和味,同时保留了甜味和乌玛米味道.
科学领域:
- 食品科学 食品科学 食品科学
- 代谢学 代谢学 代谢学
- 感官分析 感官分析
背景情况:
- 干燥对于白茶 (WT) 质量至关重要.
- 干燥温度对关键味道化合物,特别是黄类糖化物 (FGs) 的影响尚不清楚.
研究的目的:
- 调查在不同温度 (60,80,100°C) 的WT干燥过程中FGs的转化机制.
- 为了确定这些转变对WT的整体味道概况的影响.
主要方法:
- 有针对性的代谢学来识别差异性的FG.
- 分子对接和模拟反应以阐明FG转换机制.
- 使用剂量超过值的感官分析来识别关键味道FG.
主要成果:
- 在干燥温度之间确定了45个不同的FG.
- 较高的温度 (80,100°C) 导致了FG降解,特别是素-3-O-银酸和kaempferol-3-O-glucoside.
- 在60°C的干燥结果是最高的味道可接受性,平衡苦味,性,甜味和umami.
结论:
- 干燥温度显著影响FG转化和WT味道.
- 60°C的干燥通过调节FG含量和感官感知来优化WT风味.
- 这项研究提供了关于WT风味形成和流程优化的见解.
相关概念视频
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01:27Glucose Transporters
Glucose transporters facilitate the transport of glucose across the cell membrane. In addition to glucose, some glucose transporters can also aid the movement of other hexoses such as fructose, mannose, and galactose.
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Facilitated diffusion-glucose transporters (GLUTs) are encoded by the solute-linked carrier (SLC) family 2, subfamily A gene family, or SLC2A. The 14 GLUT protein members are distributed into three classes: