天然产物研究与开发 ›› 2018, Vol. 30 ›› Issue (8): 1402-1409.doi: 10.16333/j.1001-6880.2018.8.020

• 开发研究 • 上一篇    下一篇

柘果酵素发酵过程氨基酸的变化规律研究

程勇杰1,2,3,陈小伟1,2,3,蒋立新1,2,3,范昊安1,2,3,薛淑龙1,2,3, 王珍珍1,2,3,毛旸晨4,沙如意1,2,3*,毛建卫1,2,3*   

  1. 1浙江科技学院生物与化学工程学院;2浙江省农产品化学与生物加工技术重点实验室;3浙江省农业生物资源生化制造协同创新中心,杭州 310023;4杭州医学院,杭州 310053
  • 出版日期:2018-09-04 发布日期:2018-09-04
  • 基金资助:

    浙江省重点科技攻关项目(2006C12068);浙江省科技计划(2016C37078);浙江省重点研发计划(2017C02009);浙江省农业生物资源生化制造协同创新中心开放基金(2016KF0040;2016KF0114);浙江科技学院研究生科研创新基金(2016YJSKC016)

Evaluation of Changes in Amino Acids in Fermented Jiaosu of Cudrania tricuspidata Green Fruits with Different Fermentation Periods

CHENG Yong-jie1,2,3,CHEN Xiao-wei1,2,3,JIANG Li-xin1,2,3,FAN Hao-an1,2,3,XUE Shu-long1,2,3,WANG Zhen-zhen1,2,3,MAO Yang-chen4,SHA Ru-yi1,2,3*,MAO Jian-wei1,2,3*   

  1. 1School of Biological and Chemical Engineering,Zhejiang University of Science & Technology; 2Zhejiang Provincial key lab for Chem & Bio Processing Technology of Farm Product; 3Zhejiang ProvincialCollaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing,
    Hangzhou,310023,China; 4Hangzhou Medical College,Hangzhou 310053,China  
  • Online:2018-09-04 Published:2018-09-04

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。

关键词: 酵素, 氨基酸, 营养评价, 聚类分析, 呈味氨基酸

Abstract: 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 270th day and the latter reached 211.5 mg/L on the 170th day.Based on analysis of RAA,RC and SRC,the SRC reached the highest value of 59.52 on day 270th of fermentation.With the progress of fermentation,the amino acid nutrition of the Jiaosu of Cudrania 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.

Key words: Jiaosu;amino acid, nutrition evaluation, cluster analysis, taste-active amino acids

中图分类号: 

TS255.44