JOURNAL OF FOOD PROCESSING AND PRESERVATION
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2022
·Vol. 46
·期 10
·e16921
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IF 2.609
Jianghong Wu,Min Zhang,Liqing Qiu,Yaping Liu
In the condiment industry, people usually use enzymatic hydrolyzate to improve the umami of the product, and there are few reports on the umami intensity of the enzymatic hydrolysate. To explore the differences in taste and flavor of the samples pretreated with different physical fields, the chicken was pretreated by ultrasound (US, 600 W, 30 min), infrared radiation (IR, 90°C, 30 min), and radio frequency (RF, 120 mm, 30 min), respectively, and followed by a two-step enzymatic hydrolysis. Results revealed that the chicken enzymatic hydrolyzate after RF pretreatment (120 mm, 30 min) had the best overall taste and stronger umami. The sample treated with 90°C IR has a richer flavor, while there were no significant changes in taste of the 600 W ultrasound treatment group compared with the “control.” Therefore, RF pretreatment (120 mm, 30 min) is more suitable for industrial to produce low cost and high umami chicken enzymatic hydrolyzates. Practical applications In the condiment food industry, people usually use umami-rich enzymatic hydrolysates to improve the umami taste of products. The 120 mm plate spacing radio frequency pretreatment proposed in this study for 30 min before enzymolysis can significantly improve the taste characteristics of the chicken enzymolysate, significantly enhance its saltness and umami, and make the overall taste more harmonious. It provides a certain theoretical basis for the industrial production of low-cost umami-enhancing enzymatic hydrolysis products.
研究领域:
食品科学
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生物化学
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DOI
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
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2025
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IF 3.5
Ke Shi,Zhenqi Li,Lixin Xue,Huanlu Song,Yu Zhang,Yongcheng Liao,Huan Shi,Weifeng Shi
BACKGROUND Edible fungi seasoning not only enhances umami flavor but also improves nutritional value in the production of traditional Chinese cuisine. Volvariella volvacea is a typical tropical and subtropical tasty edible fungus, with an annual production in China reaching 330, 000 tons, accounting for 80% of the global yield. Therefore, the high-value utilization of V. volvacea has become one of the current research hotspots. This study aimed to determine the optimal reaction conditions for the enzymatic hydrolysate and Maillard reaction (MR) products of V. volvacea and to identify the odor compounds in the enzymatic hydrolysate and MR products of V. volvacea to enhance the umami taste of V. volvacea . Results The optimal conditions for enzymatic hydrolysate were a solid/liquid ratio of 1:10, pH 5.5, enzyme concentration of 4000 U g −1 (cellulase:Protamex™ = 1:1), a cellulase hydrolysis time of 90 min, followed by Protamex TM hydrolysis for 120 min, resulting in optimal umami. An MR was performed to further release umami compounds in V. volvacea . The optimal conditions for the MR were determined to be 3% xylose, 5% cysteine, 110 °C, 80 min, and pH 6.0. Finally, odor compounds before and after the MR of V. volvacea were analyzed using two-dimensional gas chromatography-olfactometry–mass spectrometry. The results revealed that chicoric ketone (sweet) was the most abundant (125.78 ± 11.71 μg kg −1 ), followed by furfural (bread; 107.21 ± 2.83 μg kg −1 ) and 2-methylfuran (chocolate; 90.27 ± 2.66 μg kg −1 ). Conclusion This study provides more information for further studies on the umami compounds of V. volvacea and a theoretical basis for the development and utilization of V. volvacea . © 2025 Society of Chemical Industry.
研究领域:
食品科学
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生物化学
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DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2020
·Vol. 56
·期 4
·1766-1776
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IF 2.773
Ying Bu,Lunwei Zhu,Wenting Xu,Wenhui Zhu,He Liu,Jianrong Li,Xuepeng Li
Maillard reaction (MR) plays a crucial role in food processing and storage, and Maillard reaction products (MRPs) contribute to improve flavour of foods. In this study, Aloididae aloidi enzymatic hydrolysates lyophilised powder coupled with high-pressure processing (F 1 ) and atmospheric pressure (F 2 ) was used to evaluate physicochemical and flavour properties after MR. Compared with F 2 , F 1 has not only higher organic acid, 5′-nucleotides and free amino acid (FAA) content, but also a reduced proportion of bitter amino acids. After MR, significant changes in MRPs were found, such as the accumulation of intermediate and browning products, the decline of pH. Furthermore, the content of FAAs and 5′-nucleotides in MRPs showed an obvious decrease, whereas the total content of organic acid increased. In addition, the electronic nose (e-nose) and gas chromatography-mass spectrometer (GC-MS) results showed that the content of volatile compounds with meaty flavour increased in MRPs and aldehydes with fishy flavour obviously decreased. To sum up, the enzymatic hydrolysis coupled with high-pressure processing and MR can better improve the flavour.
研究领域:
食品科学
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生物化学
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DOI
高影响因子
JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES
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2024
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IF 2.8
Jiaojiao Yuan,Su Tuo,Xiuhong Shi,Junling Tu
Due to three free hydroxyl groups, hydroxytyrosol (HT) presents strong bioactivity and has broad food and drug application prospects. However, there is no good separation and purification technology. In this study, separation and purification technology of HT from the ethyl acetate extraction of enzymatic hydrolysate from olive leaf (EEEH) was investigated with macroporous adsorption resin (MAR) and high-speed counter-current chromatography (HSCCC) and the separation factors were optimized. First, the adsorption properties of eight MARs (AB-8, S-8, D-101, X-5, XAD-1, XAD-5, NKA-Ⅱ, H-103) for HT enrichment were studied. The results showed that H-103 macroporous resin was adsorbent, sample concentration was 1.5 mg/mL, eluent was 30 % ethanol solution, sample loading rate was 3.0 BV/h, elution velocity was 2.0 BV/h, and HT purity of EEEH was increased from 10.23 % to 40.78 %. Then, solvent systems were examined according to partition coefficients of target component and petroleum ether: ethyl acetate: methanol: water (4:6:4:6, v/v) system was chosen. The critical experimental parameters of HSCCC were optimized as following: revolution speed was 1200 rpm and flow rate was 3 mL/min. The HT purity of macroporous resin purified EEEH was increased from 40.78 % to 85.7 %. Therefore, MAR-HSCCC combined technology could be a very effective approach to separate and purify HT from EEEH.
研究领域:
食品科学
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药物化学
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分离技术
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DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
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2023
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IF 8.1
Xinyu Qiao,Han Li,Yunjiao Ma,Xianbing Xu,Junjie Yi,Hesham R. El-Seedi,Ming Du
Aquatic protein hydrolysates have many biological activities, but the off-flavor seriously decreases their commercial acceptability. Therefore, it is important to invest in finding an effective deodorization of aquatic hydrolysates that do not affect activities. In this study, ethanol pretreatment of mussel was applied to establish a new method to deodorize the blue mussel ( Mytilus edulis L. ) hydrolysates. LC-MS and GC–MS analysis results showed that 87.34% of fatty acids, 83.94% of aldehydes, most volatile flavor compounds including aldehydes, ketones, alcohols, acids, and hydrocarbons were decreased after ethanol pretreatment. Besides, it was found that the enzymatic hydrolysates of mussel with or without ethanol pretreatment showed high osteogenic activity, which induced an increase of 33.65 ± 4.36% and 31.77 ± 5.45% in MC3T3-E1 cell growth. These results suggest that ethanol pretreatment has beneficial potential for improving the flavor aspects of blue mussel peptides which may have the potential to stimulate bone regeneration and formation.
研究领域:
海洋生物学
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食品科学
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生物技术
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PubMed
高影响因子
Food Chemistry-X
·
2023
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IF 6.1
Li Liu,Yuanhui Zhao,Shixue Lu,Yihuan Liu,Xinxing Xu,Mingyong Zeng
To investigate the differences of volatile and non-volatile metabolites between oyster enzymatic hydrolysates and boiling concentrates, molecular sensory analysis and untargeted metabolomics were employed. “Grassy,” “fruity,” “oily/fatty,” “fishy,” and “metallic” were identified as sensory attributes used to evaluate different processed oyster homogenates. Sixty-nine and 42 volatiles were identified by gas chromatography–ion mobility spectrometry and gas chromatography–mass spectrometry, respectively. Pentanal, 1-penten-3-ol, hexanal, ( E )-2-pentenal, heptanal, ( E )-2-hexenal, 4-octanone, ( E )-4-heptenal, 3-octanone, octanal, nonanal, 1-octen-3-ol, benzaldehyde, ( E )-2-nonenal, and ( E , Z )-2,6-nonadienal were detected as the key odorants (OAV > 1) after enzymatic hydrolysis. Hexanal, ( E )-4-heptenal, and ( E )-2-pentenal were significantly associated with off-odor, and 177 differential metabolites were classified. Aspartate, glutamine, alanine, and arginine were the key precursors affecting the flavor profile. Linking sensory descriptors to volatile and nonvolatile components of different processed oyster homogenates will provide information for the process and quality improvement of oyster products.
研究领域:
食品科学
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分析化学
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代谢组学
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感官科学
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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）