Innovative Food Science & Emerging Technologies
·
2024
·
IF 6.3
Li-Hao Wang,Wen-Hui Qu,Hui Jiang,Song-Gang Xia,Xue Feng,Chang-Hu Xue,Yun-Qi Wen
Gluten is widely used in food process, but rarely used in the fermentation of umami condiment. The extrusion treatment could modify the microstructure of gluten, which may further influence fermentation effectiveness. This study applied gluten and modified gluten obtained by extrusion as raw materials to koji and moromi fermentations. During the koji fermentation, water and Aspergillus oryzae applied to modified gluten penetrated into the inner layer of raw material more efficiently when compared with their application to gluten. After the fermentation, the amino acid nitrogen contents of prepared four group samples ranged from 0.80 g/100 mL to 1.05 g/100 mL, while the contents of glutamic acid, adenosine monophosphate (AMP), guanosine monophosphate (GMP), acetic acid and lactic acid etc. had significant increases, indicating the utilization of gluten in fermentation could produce large amounts of flavor compounds. Additionally, the modification of gluten accelerated the fermentation of A. oryzae and improved the utilization and efficiency of fermentation raw materials, while the soybean protein isolate could partially replace gluten to produce high amounts of flavor compounds during the fermentation. This study broadened the utilization scope of gluten in food industry and provided a reference for the fermentation of umami condiment.
研究领域:
食品科学
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微生物学
✓ 已验证
DOI
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2022
·
IF 5.895
Ben Wu,Imre Blank,Yin Zhang,Yuan Liu
Three types of tastants are known as perceptually associated with umami taste: monosodium glutamate (MSG), disodium succinate (WSA), and disodium inosine monophosphate (IMP). While these tastants were confirmed to be perceptually similar in a sensory study, they could be discriminated (p < 0.05) by electroencephalogram (EEG) analysis on a time scale of 5–6 s. In comparison of the EEG responses of the participants, the brain could partly distinguish (p < 0.05) between different sensory intensities of MSG, WSA, or IMP. The EEG data indicated that the brain is partially sensitive to perceiving different sensory intensities (L, low; M, medium; and H, high) of the same umami stimuli; i.e., for MSG in μV2/Hz, L, 2.473 ± 0.181; M, 3.274 ± 0.181; and H, 3.202 ± 0.181. However, brain responses of perceptually equi-umami intensities could partially be discriminated, suggesting that the brain could partially discriminate (p < 0.05) MSG, WSA, and IMP, despite similar sensory intensities. Moreover, umami tastants were also found to significantly enhance (p < 0.05) the α wave activity, with the most responsive being at 10 Hz, particularly in the frontal and parietal and occipital regions of the brain (p < 0.001). This study shows the potential of EEG to investigate brain activity triggered by umami stimuli.
研究领域:
神经科学
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食品科学
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感官研究
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产品关联
DOI
PubMed
高影响因子
FUEL
·
2024
·
IF 6.7
Nimra Muzaffar,Imad Barsoum,Amir Muhammad Afzal,Muhammad Waqas Iqbal,Zubair Ahmad,Areej S. Alqarni,Shams A.M. Issa,H.M.H. Zakaly
Monosodium glutamate (MSG), a sodium salt that comes from a non-essential amino acid, is generally employed as a flavor accompaniment in numerous diet recipes. Metal oxides containing oxygen vacancies present a potential opportunity for utilization as charge storage materials in supercapattery applications. This work illustrates the fabrication of the MoLa 2 O 4 @Co-MOF@rGO nanocomposite via a combination of hydrothermal and modified Hummer methods. The structure of the fabricated MoLa 2 O 4 @Co-MOF@rGO nanocomposite was assessed by utilizing scanning electron microscopy (SEM), whereas the structural analysis was conducted via X-ray diffraction (XRD). The superior electrochemical parameters of the MoLa 2 O 4 @Co-MOF@rGO nanocomposite over pure MoLa 2 O 4 and MoLa 2 O 4 @Co-MOF were ascribed to the combined effect of MoLa 2 O 4 , Co-MOF, and rGO. The specific capacitance (Cs) of 310.1 Fg −1 was achieved for MoLa 2 O 4 and 626.8 Fg −1 for MoLa 2 O 4 @Co-MOF. Among all samples, the MoLa 2 O 4 @Co-MOF@rGO electrode demonstrates an extraordinary Cs of 1716 Fg −1 at 3 mVs −1 . The energy storage mechanism is explained using the using Randles–Ševčík and Dunn’s models. The MoLa 2 O 4 @Co-MOF@rGO//activated carbon (AC) asymmetric supercapacitor configuration demonstrates the Cs of 1470 Fg −1 at 3 mVs −1 along with a particular energy of 58 Whkg −1 and a power density (P d ) of 2500 Wkg −1 . A MoLa 2 O 4 @Co-MOF@rGO nanocomposite-based amperometric immunosensor was designed to detect monosodium glutamate (MSG). A linear relationship was consistently detected between MSG concentration and the associated current change across the complete detection range of 0.05–200 μM. The multifunctional MoLa 2 O 4 @Co-MOF@rGO ternary nanocomposite electrode material opens up new prospects for designing hybrid devices in energy harvesting and food-related applications.
研究领域:
材料科学
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电化学
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食品安全检测
✓ 已验证
产品关联
DOI
高影响因子
ELECTROCHIMICA ACTA
·
2021
·
IF 6.901
Wenyuan Zhang,Xinyu Zheng,Yuanchao Li,Lang He,Xin Li
In spite of great advances in low-cost fabrication of air-processed perovskite solar cells (PSCs), there are still many opportunities to further improve device performance. Herein, we show that, by introducing monosodium glutamate (MSG) with carboxyl group, amino group, and Na + cationic, known as gourmet powder, it is likely to simultaneously enhance the quality of perovskite film and electron transport layer, and interfacial charge extraction. As a multifunctional modify agent, the electric dipole effect and strong crosslinking of MSG can effectively reduce defects, accelerate interfacial charge transfer, alleviate hysteresis, and greatly improve performance of air-processed PSCs. Due to these unique characteristics of MSG, the champion power conversion efficiency (PCE) of 17.71% with negligible hysteresis has been achieved based on the structure of FTO/MSG-SnO 2 /FA 0.5 MA 0.5 PbI 3 /Spiro-OMeTAD/Au. Moreover, the unencapsulated device exhibits remarkable long-term stability, preserving over 91% of its initial PCE after storage in air for 1320 h. Our work provides a green and promising functionalization method for high-performance air-processed PSCs.
研究领域:
材料科学
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太阳能
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纳米技术
✓ 已验证
DOI
高影响因子
FOOD CHEMISTRY
·
2014
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IF 3.259
Fei Pei,Ying Shi,Xingyang Gao,Fangning Wu,Alfred Mugambi Mariga,Wenjian Yang,Liyan Zhao,Xinxin An,Zhihong Xin,Fangmei Yang,Qiuhui Hu
Button mushroom slices were dehydrated using freeze drying (FD) or FD combined with microwave vacuum drying (FMVD), and the non-volatile component profiles were studied. The results showed that the level of non-volatile components in button mushroom firstly increased during sublimation of FD/FMVD process and then fell during desorption in FD process and MVD in FMVD process. Compared to FD products, the contents of soluble sugars and polyols in FMVD products were relatively low, whereas the contents of total free amino acids were significantly higher, close to the level of fresh mushroom. However, there was no significant difference in the contents of 5′-nucleotides and organic acids between FD and FMVD products. The equivalent umami concentration ( EUC ) values for FD and FMVD products did not differ from fresh, indicating that both drying methods could effectively preserve MSG (monosodium glutamate)-like components in button mushroom.
研究领域:
食品科学
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农业工程
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化学工程
✓ 已验证
DOI
PubMed
高影响因子
Foods
·
2025
·Vol. 14
·期 17
·3041
·
IF 5.1
Yaqi Zhao,Jianan Zhang,Mouming Zhao,Xuan Zhao,Guowan Su
Background: Understanding how aroma compounds enhance monosodium glutamate (MSG) umami perception remains a critical challenge in flavor science. Methods: The umami-enhancing effects of meaty flavorings were investigated using nasal clip sensory evaluation (orthonasal blockage). Active aroma compounds were subsequently identified using gas chromatography-mass spectrometry (GC-MS). The three-dimensional structure of the umami receptor T1R1/T1R3 was constructed by homology modeling. The interaction mechanism was deciphered using molecular dynamics (MD) simulations. Results: Seafood essence S demonstrated the most potent umami enhancement. Five key compounds significantly intensified the MSG umami intensity: methional, dimethyl sulfide (DMS), D-limonene (DLE), 2,3-dimethylpyrazine, and dimethyl trisulfide. Notably, this enhancement persisted even under nasal clip conditions, revealing a novel mechanism independent of cross-modal interactions. Sulfur-containing compounds consistently demonstrated umami-enhancing effects across the evaluation conditions. MD simulations showed that aroma compounds induced allosteric remodeling of T1R1/T1R3, strengthening MSG-receptor hydrogen bonding (1.8–2.6-fold increase), reducing receptor flexibility, and stabilizing the ternary complex. Binding affinity was highest for DMS, followed by DLE and methional. Conclusion: This study provides the first receptor-level evidence that aroma compounds directly modulate MSG-taste receptor interactions through allosteric regulation, offering a novel theoretical framework for odor–taste interactions with significant implications for umami enhancer design and flavor research.
研究领域:
风味科学
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食品化学
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分子美食学
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感官评估
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结构生物学
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计算生物学
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食品科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）