LWT-FOOD SCIENCE AND TECHNOLOGY
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2025
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IF 6.6
Haibin Yuan,Tianyang Wang,Lan Xiao,Hongfeng Jia,Huachang Wu,Ping Dong
Although enzymatic hydrolysates of edible fungi are widely used as flavoring agents in the food industry, the effects that different enzymes have on the flavor profile of Dictyophora indusiata remain unclear. In this study, neutrase, papain, cellulase-neutrase, and cellulase-papain were used to hydrolyze D. indusiata , and the taste and odor profiles then investigated via HPLC, electronic tongue sensor, HS-GC-IMS, and HS-SPME-GC-MS analyses. Multivariate statistical analyses of PLS-DA and variable importance projection values were employed to evaluate the volatile compounds. The enzymatic hydrolysate treated with neutrase contained a higher amount of free amino acids, whereas the cellulase-papain enzymatic hydrolysate demonstrated a more pronounced umami taste. Electronic tongue sensors exhibited greater sensitivity to nucleotides. HS-GC-IMS and HS-SPME-GC-MS identified 78 and 92 volatile aroma compounds, respectively. Dual-enzyme groups had a more significant impact on the variety and content of characteristic volatile organic compounds than the single-enzyme groups did. Overall, this study elucidated changes in the flavor profiles of different enzyme hydrolysates, which could provide a better understanding of the scientific processing and condiment development of D. indusiata .
研究领域:
食品科学
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生物化学
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产品关联
DOI
高影响因子
ACS Food Science & Technology
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2025
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IF 2.8
Lin Yuan,Yiye Luo,Shuo Zhang,Suxuan Li,Zhichao Zhang,Xiaoyu Chen,Yingjie Xu,Lusi Ouyang,Zhiyong Wu
To enhance the aroma complexity and commercial potential of Chinese black truffle (Tuber indicum), enzymatic hydrolyzates (EH) were subjected to Maillard reaction (MR) with xylose/cysteine under varying temperatures (90–130 °C). Volatile organic compounds (VOCs) in MR products (MRPs) were characterized using an E-nose, HS-SPME-GC-MS, and HS-GC-IMS coupled with chemometrics (PCA, OPLS-DA). MR significantly increased VOC diversity (216 compounds identified vs 82 in EH), with sulfur-containing compounds and heterocyclics emerging exclusively in MRPs. Temperature critically influenced VOC profiles: 130 °C (MRPs130) yielded the highest VOC abundance and key odorants, as confirmed by the odor activity value (OAV) analysis. Sankey diagrams visualized a flavor shift from mushroom/earthy notes in EH to enhanced fruity, green, and roasted nuances in MRPs130. This strategy effectively improves the Chinese truffle aroma, offering theoretical and practical insights for value-added processing.
研究领域:
食品科学
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香气化学
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食品加工
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代谢组学
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分析化学
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天然产物化学
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产品关联
DOI
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2023
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IF 6.1
Xue Xia,Tong Zhou,Jingyang Yu,Heping Cui,Foxin Zhang,Khizar Hayat,Xiaoming Zhang,Chi-Tang Ho
The dynamic changes in fluorescence intensity of the Maillard reactions of l-alanyl-l-glutamine (Ala-Gln)/Diglycine (Gly-Gly)/glycyl-l-glutamine (Gly-Gln) and glucose were investigated. It was found that the fluorescence intensity would increase with the reaction time; however, it would decrease after longer heating at higher temperatures, which was accompanied by rapid browning. The strongest intensity occurred at 45, 35, and 35 min at 130 °C for Ala-Gln, Gly-Gly, and Gly-Gln systems, respectively. The simple model reactions of Ala-Gln/Gly-Gly and dicarbonyl compounds were selected to reveal the formation and mechanism of fluorescent Maillard compounds. It was confirmed that both GO and MGO could react with peptides to form fluorescent compounds, especially GO, and this reaction was sensitive to temperature. The mechanism was also verified in the complex Maillard reaction of pea protein enzymatic hydrolysates.
研究领域:
食品化学
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物理化学
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生物化学
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产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2025
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IF 6.6
Xiaojie Duan,Xianjing Gao,Yujia Leng,Bing Xia,Guanhao Bu,Chenxian Yang,Tingwei Zhu,Fusheng Chen
This study aimed to separate and identify novel zinc-chelating peptides from soybean protein hydrolysate obtained by trypsin, and investigate the mechanism of soybean peptide chelating zinc ion. The fraction F323, possessing strong zinc-chelating ability with a chelation rate of 87.19 % ± 0.91 %, was separated by ultrafiltration, gel filtration chromatography and anion-exchange chromatography. Six identified peptides were selected and predicted to be negatively charged and have good water solubility. All these peptides showed zinc-chelating activity, among which EEGQQQGEQR, VFDGELQEGR, and EEQEWPR exhibited the highest zinc-chelating capacity. EEGQQQGEQR tended to form a more ordered structure after chelating zinc ions. FTIR spectra showed that amide groups and carboxyl groups in the three peptides were likely involved in the chelation. Molecular dynamics simulation results revealed that the amino acid residues in soybean peptides participating in the chelation of zinc ion were mainly glutamic acid (Glu, E), then aspartic acid (Asp, D) and glutamine (Gln, Q). The carboxyl oxygens in the side chain groups of Glu(E) and Asp(D), and the carbonyl oxygen of peptide bond were involved in the coordination with zinc ion. These results provide theoretical foundations for the preparation of zinc-chelating peptides from soybean protein, and the development of peptide-zinc chelates used as zinc supplements.
研究领域:
食品科学与技术
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生物无机化学
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肽化学
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营养补充剂
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分子模拟
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产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）