Foods
·
2022
·Vol. 11
·期 15
·2190
·
IF 5.561
Yaqiong Zhang,Zhi-Hong Zhang,Ronghai He,Riyi Xu,Lei Zhang,Xianli Gao
Using high hydrostatic pressure (HHP) to treat liquid foods can improve their aroma; however, no information about the effects of HHP on soy sauce aroma has yet been reported. The effects of HHP on the aroma of soy sauce fermented for 30 d were investigated using quantitative descriptive analysis (QDA), SPME–GC–olfactometry/MS, hierarchical cluster analysis (HCA) and principal component analysis (PCA). Results showed that the pressure used during HHP treatment had a greater influence on soy sauce aroma than the duration of HHP. Compared to the control, soy sauce that was treated with HHP at 400 MPa for 30 min (HHP400–30) obtained the highest sensory score (33% higher) by increasing its sour (7%), malty (9%), floral (27%) and caramel-like (47%) aromas, while decreasing its alcoholic (6%), fruity (6%) and smoky (12%) aromas; moreover, the aroma of HHP400–30 soy sauce was comparable with that of soy sauce fermented for 180 d. Further investigation demonstrated that HHP (400 MPa/30 min) enhanced the OAVs of compounds with sour (19%), malty (37%), floral (37%), caramel-like (49%) and other aromas (118%), and lowered the OAVs of compounds with alcoholic (5%), fruity (12%) and smoky (17%) aromas. These results were consistent with the results of the QDA. HHP treatment positively regulated the Maillard, oxidation and hydrolysis reactions in raw soy sauce, which resulted in the improvement and accelerated formation of raw soy sauce aroma. HHP was capable of simultaneously improving raw soy sauce aroma while accelerating its aroma formation, and this could treatment become a new alternative process involved in the production of high-quality soy sauce.Keywords:soy sauce;high hydrostatic pressure;aroma compound;Aspergillus oryzae;soybean
研究领域:
食品科学
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微生物学
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产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2023
·
IF 8.2
Yan-Wei Liu,Qing-Hao Li,Shi-Yu Li,Guo-Qing Huang,Jun-Xia Xiao
To prompt the application of the chitosan (CS)- Aspergillus oryzae lipase (AOL) complex in the construction of novel biphasic catalysis medium, its Pickering emulsion stabilization ability as well as adsorption behavior in the oil-water interface were investigated and the stability of resultant emulsion was evaluated. The results indicated that the CS-AOL complex assembled in mass ratio 1:5 was an effective Pickering stabilizer and up to 90 % AOL could be retained in the emulsion interface. Quartz crystal microbalance with dissipation monitoring suggested that the CS-AOL complex spontaneously absorbed to oil-water interface; absorption dynamics analysis revealed that the adsorption was driven by diffusion accompanied by rapid structural rearrangement; while interfacial dilatational rheology demonstrated the formation of an elastic film in the oil-water interface. The Pickering emulsions were pseudoplastic and that in oil fraction 0.6 exhibited the elastic behavior in contrast to the viscous behavior in oil fractions 0.2 and 0.4. The Pickering emulsion exhibited excellent stability against storage for up to 28 d, pHs 2.0–12.0, heating at 25–90 °C, and up to 500 mmol/L NaCl, and the corresponding interfacial AOL retentions exceeded 80 % during exposure to these conditions. Hence, the CS-AOL complex could be used as a stabilizer to construct Pickering emulsion-based biphasic catalysis systems.
研究领域:
化学工程
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材料科学
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生物技术
·
胶体科学
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DOI
PubMed
高影响因子
CHIRALITY
·
2019
·Vol. 32
·期 2
·231-238
·
IF 1.927
Peng Wu,Mengjie Zhang,Yinjun Zhang,Zhao Wang,Jianyong Zheng
In this study, a novel lipase M5 derived from Aspergillus oryzae WZ007 was prone to exhibit high hydrolytic activity and stereoselectivity towards racemic substrate ( R , S )-ethyl 2-bromoisovalerate. ( R )-ethyl 2-bromoisovalerate was obtained by enzymatic resolution, which is the key chiral intermediate for highly efficient enantiomerically fluvalinate. The results showed that the enzymatic reaction was carried out in 120mM racemic substrate for 3 hours, the enantiomeric excess reached 98.6%, the conversion was 51.7%, and E value above 120. Therefore, the novel lipase M5 has the ability to efficiently produce ( R )-ethyl 2-bromoisovalerate, which greatly reduces the industrial production cost of the highly efficient counterpart of fluvalinate.
研究领域:
生物化学
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工业微生物学
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DOI
PubMed
高影响因子
3 Biotech
·
2019
·Vol. 9
·期 7
·1-9
·
IF 1.786
Yan Hong De,Guo Bing Han,Wang Zhao,Qian Jun Qing
The lipase from Aspergillus oryzae was modified with a surfactant and then observed to exhibit high catalytic efficiency and enantioselectivity for the kinetic resolution of ( RS )-1-phenylethanol. The influential factors of the modified-lipase preparation were investigated, including the surfactant source, the organic cosolvent, and the buffer pH. The optimum modification conditions were found with a surfactant of polyoxyethylene sorbitan monopalmitate, an organic cosolvent of tetrahydrofuran and a phosphate buffer of pH 7.0. In the transesterification of ( RS )-1-phenylethanol with vinyl acetate, the surfactant-modified lipase showed excellent enantioselectivity for the R -isomer ( E > 200), giving an enantiomeric excess of higher than 99% for ( R )-1-phenylethyl acetate at 46.8% conversion with the reaction time of 2 h at 30 °C. The enzymatic activity had barely altered after 30 days even at 50 °C when it was saved in a powdered state. The results indicated that the modification strategy was useful and highly efficient, and that modified A. oryzae lipase was a promising biocatalyst in the kinetic resolution of ( RS )-1-phenylethanol.
研究领域:
生物化学
·
酶工程
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DOI
PubMed
高影响因子
APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY
·
2024
·
IF 3.1
Zhang Yueting,Nie Hongmei,Zhang Fei,Jin Mengmeng,Wang Zhao,Zheng Jianyong
Aspergillus oryzae is an ideal cell factory for protein expression with powerful protein processing and secretion capabilities. The current study aimed to explore the homologous expression of A. oryzae lipase AOL (GenBank: KP975533) by constructing an auxotrophic A. oryzae △ pyrG △ nptB and subsequently characterizing the immobilization and catalytic properties of recombinant lipase. Initially, the pyrG gene knocked out in wild-type A. oryzae by homologous recombination, followed by the creation of a uridine/uracil auxotroph transformation. Through this system, the protease gene nptB was precisely knocked out, leading to a substantial decrease in extracellular (39.04%) and intracellular (90.07%) protease activity. The A. oryzae △ nptB △ pyrG strain was used as host for homologous expression of lipase AOL. After transformation of linearized lipase-expression cassette, the engineered A. oryzae AOL-8 was screened out with the lipase gene copy number of 14, exhibiting extracellular and intracellular lipase activities of 1.75 U/mL and 46.4 U/g, respectively. Subsequently, the production and immobilization of the recombinant lipase, via physical adsorption on macroporous resin XRZ04B, were achieved through submerged fermentation of the AOL-8 strain. The results of esterification catalytic properties of immobilized recombinant lipase indicated that the lipase exhibited optimal catalytic activity with lauric acid and methanol as substrates, a reaction temperature of 35 °C, and n-hexane as the preferred solvent medium; its highest conversion rate can reach at 72.3%.
研究领域:
微生物学
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生物技术
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酶学
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分子生物学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2025
·
IF 3.5
Yi Chu,Tian-Liang Zhang,Qian Yang,Ming-Xuan Zou,Shuang-Yue Shi,Xue Dong,Rui-Fu Cui,Lei Wang,Jin-Yue Sun,Feng-Xiang Zhang,Xia Wang
BACKGROUND Sesame meal, characterized by high moisture, viscosity and oxidative instability, presents utilization challenges and is frequently relegated to farmland fertilizer – a practice that underutilizes its rich protein content. METHODS This study developed three types of soy sauce using sesame meal supplemented with soybeans. For the first time, a dual-strain co-fermentation system employing Aspergillus oryzae 3.042 and Aspergillus niger AS3.350 was applied to sesame meal. The dynamic evolution of taste and volatile flavor compounds during fermentation was systematically analyzed via electronic tongue technology and gas chromatography–mass spectrometry. The sesame meal soy sauces were benchmarked against four commercial premier-grade products, with flavor profiles evaluated using principal component analysis and orthogonal partial least squares discriminant analysis. Notably, the physicochemical indices of the sesame meal soy sauce complied with Chinese premier-grade standards. RESULTS The dual-strain-fermented soy sauce demonstrated outstanding flavor complexity, sweetness and richness, achieving parity with premier-grade soy sauce. Notably, it contained 2,3,5-trimethylpyrazine and 3-hydroxy-2-butanone, key compounds imparting distinctive roasted grain and creamy flavors, which collectively defined its unique sensory profile. Conclusion This research significantly elevates the utilization value of sesame meal while establishing a viable pathway for its commercial adoption in soy sauce production. © 2025 Society of Chemical Industry.
研究领域:
食品科学
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发酵技术
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风味化学
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分析化学
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生物技术
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD SCIENCE
·
2016
·Vol. 81
·期 8
·C1883
·
IF 1.649
Ning Xu,Yaqi Liu,Yong Hu,Mengzhou Zhou,Chao Wang,Dongsheng Li
en The autolyzed mycelia of Aspergillus oryzae are rich in proteins, nucleic acids, sugar, and other biomacromolecules, and are one of the main contributors to the flavor profile of commercially important fermented goods, including soy sauce and miso. We induced autolysis of the mycelia of A. oryzae over 1 to 10 d, and found that the maximum dissolved amounts of total protein and nucleic acid ratio accounted for 28.63% and 88.93%, respectively. The organic acid content, such as citric acid, tartaric acid, succinic acid, lactic acid, and acetic acid, initially increased and then decreased as autolysis progressed, corresponding to changes in pH levels. The main characteristic flavor compounds in soy sauce, namely, ethanol, 2-phenylethanol, and 2-methoxy-4-vinylphenol, were all detected in the autolysate. Subsequently, we tested the effect of adding mycelia of A. oryzae during the fermentation process of soy sauce for 60 d, and found that addition of 1.2‰ A. oryzae mycelia provided the richest flavor. Overall, our findings suggest that compounds found in the autolysate of A. oryzae may promote the flavor compounds of soy sauce, such as alcohols, aldehydes, phenols, and esters. Practical Application pt Autolysate of Aspergillus oryzae mycelium contains rich nutrients and volatile flavor compounds, which is an important component of fermentation seasoning. This study provides a theoretical basis for developing the autolysate products of mycelia of A. oryzae and studying the flavor formation of soy sauce. The autolysate of A. oryzae may also be used to prepare healthy drinks and seasoning products.
研究领域:
食品科学
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微生物学
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风味化学
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产品关联
DOI
PubMed
高影响因子
Frontiers in Molecular Biosciences
·
2021
·
IF 5.246
Qu Tianle,Zhang Chunyue,Qin Zhen,Fan Liqiang,Jiang Lihua,Zhao Liming
Aminooligosaccharides possess various biological activities and can exploit wide applications in food, pharmaceutical and cosmetic industries. Commercial aminooligosaccharides are often prepared by the hydrolysis of chitin and chitosan. In this study, a novel GH family 20 β-N-acetylhexosaminidases gene named AoNagase was cloned from Aspergillus oryzae and expressed in Pichia pastoris. The purified AoNagase had maximal activity at pH 5.5 and 65°C. It exhibited good pH stability in the range of pH 6.0–7.5 and at temperatures below 50°C. AoNagase was capable of hydrolyzing not only colloidal chitosan (508.26 U/mg) but also chitin (29.78 U/mg). The kinetic parameters (Km and Vmax) of AoNagase were 1.51 mM, 1106.02 U/mg for chitosan and 0.41 mM, 40.31 U/mg for colloidal chitin. To our knowledge, AoNagase is the first GH family 20 β-N-acetylhexosaminidase capable of hydrolyzing both chitosan and chitin. AoNagase is an endo-type β-N-acetylhexosaminidases and can potentially be used for the manufacturing of aminooligosaccharides.
研究领域:
生物化学
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酶学
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生物技术
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Duqin Zhang,Yanjun Ye,Bin Tan
The effects of solid-state fermentation (SSF) with Lactiplantibacillus plantarum , Saccharomyces cerevisiae , Rhizopus oryzae , Aspergillus oryzae, and Neurospora sitophila were determined on the bioactive compound content and grain microstructure of brown rice (BR). After SSF, the β-glucan, arabinoxylans, γ-oryzanol, thiamine, riboflavin, phenolic, and flavonoid contents increased by 147, 11.2, 30.5, 16.9, 21.1, 76%, and 49.6%, respectively, indicating a marked increase in bioactive compound content. In addition, the water-soluble dietary fiber and arabinoxylan contents, and free phenolic and flavonoid contents significantly increased ( p < 0.05 ). These changes were consistent with the microstructural changes observed after SSF, i.e., the outer cortex was rough, cracked, porous and separated from the starch endosperm, which was also cracked and porous; this should increase the dietary bioavailability of the bioactive compounds. SSF, especially with A. oryzae and Lb. plantarum , greatly enhanced the bioactive compound content in BR and has great potential in BR processing.
研究领域:
食品科学
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微生物学
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营养学
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产品关联
DOI
PubMed
高影响因子
Frontiers in Microbiology
·
2023
·
IF 5.2
Li Heng,Lu Zhen-Ming,Deng Wei-Qin,Zhang Qi-Sheng,Chen Gong,Li Qi,Xu Zheng-Hong,Ma Yan-He
Broad bean paste-meju was fermented by a mixture of broad bean koji and saline; koji fermentation is an essential process for the production of broad bean paste-meju. Aspergillus oryzae was the most widely used in sauce fermentation. The purpose of this study was to research the factory adaptability of the highly efficient A. oryzae PNM003 and further evaluate the effect of fermentation conditions and fermentation strains on koji. A. oryzae PNM003 was compared with the widely used strain HN 3.042 not only in the laboratory but also in factory conditions (large scale). Results showed that the koji made with the same starter in the factory had a greater amount of fungi than that in the laboratory. Bacteria and yeast levels in HN_L koji were higher than in PN_L koji. As for fungi constitution, almost only Aspergillus survived in the end through the microorganism self-purification process during koji fermentation. As for the bacterial constitution, koji was grouped by fermentation conditions instead of fermentation starter. PN koji had higher protease activity and a higher content of total acids, amino acid nitrogen, amino acids, and organic acids in the laboratory conditions. Nevertheless, in factory conditions, PN koji and HN koji had similar indexes. As for volatile flavor compounds, koji made with the two starters in the same condition was grouped together. As for the same starter, there were more flavor compounds metabolized in the factory condition than in the laboratory condition, especially esters and alcohols. The results showed PN was a highly efficient strain to ferment koji, but the advantages were expressed more remarkably in laboratory conditions. In brief, the fermented condition had a greater influence than the fermentation starter for broad bean koji.
研究领域:
食品科学
·
微生物学
·
发酵技术
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DOI
PubMed
高影响因子
RENEWABLE ENERGY
·
2024
·
IF 9
Shuaibo Xia,Cai Shen,Jiale Lin,Maolin Tu,Chin-Ping Tan,Ling-Zhi Cheong
The absorption process of Aspergillus oryzae lipase (AOL) onto the surface of ZIF-8 was elucidated using molecular dynamic (MD) simulation. AOL are absorbed onto the surface of ZIF-8 via hydrogen bonding, electrostatic and van der Waals interaction with minimal changes to its native configurations. Unlike free AOL, AOL@ZIF-8 can maintain its structure in simulated methanol solutions. To verify the results from MD simulation, AOL was immobilized onto ZIF-8 (AOL@ZIF-8: immobilization efficiency of 64.71 % and a protein loading of 57.36 mg/g) and characterized using SEM, FTIR, and XRD. As compared to free AOL, AOL@ZIF-8 demonstrated higher transesterification activity with an activity recovery of 106.18 %. In agreement with MD simulations, AOL@ZIF-8 exhibited enhanced stability in wide range of pH and under presence of alcohol solution. AOL@ZIF-8 can be used to catalyze transesterification of used cooking oil for production of biodiesel (FAME content of 81.19 %).
研究领域:
生物技术
·
化学工程
·
生物化学
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产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2023
·
IF 8.2
Geling Kuang,Zichen Wang,Xiuyan Luo,Zixin Geng,Jiandong Cui,Muhammad Bilal,Ziyuan Wang,Shiru Jia
The hydrolysis of natural oils (vegetable oils and fats) by lipase has significant applications in food and medicine. However, free lipases are usually sensitive to temperature, pH and chemical reagents in aqueous solutions, which hinders their widespread industrial application. Excitingly, immobilized lipases have been widely reported to overcome these problems. Herein, inspired by lipase interface activation, a hydrophobic Zr-MOF (UiO-66-NH 2 -OA) with oleic acid was synthesized for the first time in an emulsion consisting of oleic acid and water, and the Aspergillus oryzae lipase (AOL) was immobilized onto the UiO-66-NH 2 -OA through hydrophobic interaction and electrostatic interaction to obtain immobilized lipase (AOL/UiO-66-NH 2 -OA). 1 H NMR and FT-IR data indicated that oleic acid was conjugated with the 2-amino-1,4-benzene dicarboxylate (BDC-NH 2 ) by amidation reaction. As a result, the V max and K cat values of AOL/UiO-66-NH 2 -OA were 179.61 μM﹒min −1 and 8.27 s −1 , which were 8.56 and 12.92 times higher than those of the free enzyme, respectively, due to the interfacial activation. After treated at 70 °C for 120 min, the immobilized lipase maintained 52 % of its original activity, but free AOL only retained 15 %. Significantly, the yield of fatty acids by the immobilized lipase reached 98.3 % and still exceeded 82 % after seven times of recycling.
研究领域:
生物技术
·
酶学
·
食品科学
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材料科学
·
化学工程
✓ 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）