FOOD CHEMISTRY
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2021
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IF 7.514
Hui Cao,Denghui Meng,Xutao Liu,Tai Ye,Min Yuan,Jinsong Yu,Xiuxiu Wu,Yan Li,Fengqin Yin,Fei Xu
A novel dual-frequency ultrasound-assisted enzymatic digestion (DUED) technique was used to extract Pb(II) from certified reference materials (CRMs) of wheat flour. Following this, the interactions of Pb(II) with wheat proteins were investigated to provide evidence for the selection of enzyme species. The results showed that the simultaneous use of α-amylase and flavourzyme resulted in the recovery of 97.9% of Pb(II) in 6 min under a 40 kHz ultrasonic bath combined with a 20 kHz ultrasonic probe. The exopeptidase activity of the flavourzyme was found to be the main contributor to the extraction of Pb(II) from the CRMs. Additionally, the proposed method exhibited a low detection limit (8.2 ng/g) and high recoveries of real samples (93.4%-112.2%) with RSD less than 7.33%. Furthermore, the oxygen-containing groups of wheat proteins, the nitrogen-containing groups of albumins and globulins, and the sulfur-containing groups of gliadins and glutenins were found to offer coordination sites for Pb(II).
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
PubMed
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
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2024
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IF 3.3
Yujie Chen,Lulu Ma,Ying Liu,Jiaying Huo,Ying Gao,Shijian Dong,Shugang Li
BACKGROUND The application of egg white powder (EWP) was subject to its off-flavor. In the present study, flavourzyme and lactic acid bacteria were used to treat egg white powder (EWP) and the mechanism effects of enzymolysis–fermentation were explored. RESULTS Compared with the control group, enzymolysis combined with fermentation treatment group (EW-EF) reduced the four-representative off-flavor compounds (geranyl acetone, 1-octen-3-ol, octanal and nonanal) by more than 62.66%. Fermentation produced esters with good flavor, and enzymolysis produced fresh amino acids. Characterization of protein structure indicated that fermentation decreased both fluorescence intensity and surface negative charges, accelerating the aggregation of proteins; enzymolysis promoted aggregation and degradation, improving the stability of the egg white proteins. Meanwhile, enzymolysis broke down the hydrophobic cavities bound to off-flavor compounds, releasing protein-bound off-flavor compounds and removing them through fermentation. CONCLUSION EW-EF had the best effect of off-flavor removal on EWP. The results of the present study could provide a green and effective method for improving the flavor of EWP. © 2024 Society of Chemical Industry.
研究领域:
食品科学
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生物技术
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化学工程
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2025
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IF 9.8
Ruixia Chen,Kakhramon Davranov,Nigora Rustamova,Weizheng Sun,Xiao-Chen Liu
Excessive sodium intake induces high blood pressure related diseases. Salt taste-enhancing peptides (STEP) as a potential salt substitute have gained attention. We found that the spent hen hydrolysates obtained with flavourzyme (F-SHH) and papain (P-SHH) showed significant salt taste-enhancing activity (STEA). Identified peptides (AR, AD, DE, DEAQ, DH, DI, DR, DQ, DY, DW, ELDD, IDD, IEDM, LDD, VD, and VR) with significant STEA in hydrolysates had total concentrations of 2.02 × 10 4 and 1.40 × 10 4 μg/g for <3000 Da fractions of F-SHH and P-SHH, respectively, revealing that flavourzyme is more efficient for releasing STEP. AR exhibited the highest SETA, enhanced 21.5 % of the salt taste of 2.93 mg/mL NaCl solution. Both AR and VR dominate the STEA of hydrolysates. Primary sequence analysis suggested that Asp and Arg are crucial for peptides with high STEA. These findings could promote STEP development and application based on sustainable sources and methods in the food industry.
研究领域:
食品科学
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生物化学
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营养学
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肽类研究
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产品关联
DOI
PubMed
高影响因子
Food Quality and Safety
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2024
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IF 3
Zhang Rongbin,Zhou Zhilei,Ji Zhongwei,Ren Qingxi,Liu Shuangping,Xu Yuezheng,Mao Jian
Lees were the major by-product of Huangjiu brewing, and prone to decompose due to abundant protein residues. To convert the lees into high-value peptides with umami and antioxidant difunctional, herein, a one-step hydrolysis method combined with flavourzyme followed by amylase pretreatment was developed and optimized. The target peptide fraction was collected and evaluated after ultrafiltration and ethanol precipitation, then identified by nano-HPLC-MS/MS. The results show that 80U/g amylase and 3500U/g flavourzyme synergistic hydrolysis 50℃ for 3h performed best umami intensity and antioxidant activity. A total of 5266 peptides was identified from the 80% ethanol precipitation fraction, then filtered 7 umami peptides through virtual screening, sensory, and radical scavenging verification. The umami recognition threshold of 7 peptides ranged from 0.38 to 0.66 mmol/L at water. Among them, DPDGW and DNPNW exhibited well DPPH antioxidant ability with IC50 values of 0.6982 and 0.4315 mg/mL, respectively. Additionally, molecular docking studies indicated that all umami peptides tend to interact with the T1R3 receptor through hydrogen bonds and van der Waals forces, involving key residues such as ASN68, SER104, HIS145, SER276, VAL277, GLU301, ALA302, THR305, and HIS387. This research provides a reference for the flavor peptide resource development, oriented towards dual functionality in flavor and health.
研究领域:
食品科学
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生物化学
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肽化学
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风味化学
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产品关联
DOI
高影响因子
International Journal of Gastronomy and Food Science
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2024
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IF 3.2
Ke Shi,Zhenqi Li,Yibo Bai,Yu Zhang,Huanlu Song,Wenqing Pan,Wanying Chen,Wen Xiong,Li Yang,Zijian Huang
In this study, Agaricus bisporus and pork bone stocks (PBS) were enzymatically digested, and the equivalent umami concentration (EUC) value, sensory evaluation and hydrolysis degree (DH) were used as indexes to find the optimal enzyme digestion conditions. Finally, the optimal enzymatic solution was mixed and analyzed for flavor compounds in the optimal enzymatic solution before and after Maillard reaction (MR) by GC × GC-O-MS. The results showed that the enzymatic digestion of mushroom stocks (MS) with a combination of Cellulase-Protamex™ (C-P) yielded high levels of flavor amino acids (40.733 ± 0.340 g/L), and 5′-nucleotides (12.807 ± 0.239 mg/g), and EUC values up to 1755.786 ± 40.759 g/100 g. Meanwhile, the simultaneous enzymatic hydrolysis of PBS with a combination of Flavourzyme™-Protamex™ (F-P) yielded high levels of flavor amino acids (51.265 ± 0.550 g/L) and 5′-nucleotides (17.477 ± 0.260 mg/g) with EUC values up to 3420.619 ± 114.193 g/100 g. Using the DH and sensory evaluation as indicators, the results showed that the greatest DH and the highest sensory scores were obtained with the addition of C-P-MS and F-P-MS at 7:3 (m/m). Finally, the compounds with large changes in concentration were mainly mushroom flavored 1-octen-3-ol (2208.614 ± 12.879 μg/kg), sweet-flavored 3-octanone (269.871 ± 11.691 μg/kg), floral-flavored benzyl alcohol (156.704 ± 14.859 μg/kg), green flavored 2-pentylfuran (190.470 ± 12.934 μg/kg), and almond-flavored furfural (523.555 ± 5.674 μg/kg).
研究领域:
食品科学
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酶学
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感官评价
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风味化学
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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）