Feng Lv,Chenhui Zhong,Shuiqing Wu,Linghua Wang,Haiyan Wu,Jiang Sun
We assessed the changes in nutritional and putrescent components during enzymolysis of Acetes chinensis. Oligopeptide and astaxanthin both reached a maximum of 46.78 ± 1.03% and 14.71 ± 0.32 mg/kg at 6 h, respectively. The total free amino acid changed from 6.37 ± 0.08 g/100 g to 14.21 ± 0.17 g/100 g at 8 h. However, the volatile base nitrogen reached 143.50 ± 6.21 mg/100 g at 10 h. The total biogenic amine was first decreased and then increased to 6,324.00 ± 10.56 mg/kg. Moreover, the acid and peroxide values reached 4.93 ± 0.17 mg/g and 5.56 ± 0.23 mg/kg at 10 h, respectively. Therefore, although Acetes chinensis hydrolysate was rich in nutrients, the putrescent components, including volatile base nitrogen, biogenic amine, acid and peroxide values, were increased during enzymolysis. Collectively, the enzymatic hydrolysis process of Acetes chinensis should be appropriately regulated to reduce the contents of putrescent components.
To study the effect of the Maillard reaction on the flavor and antioxidant activity of the Acetes chinensis hydrolysate after microwave heating, the Acetes chinensis hydrolysate glucose system was heated for 25 min using 100, 200, and 300 W power levels. The results showed that microwave accelerated browning and color change, the products had good flavor and taste characteristics at higher power levels, and the antioxidant activity of the products increased with increasing microwave power/time. These results indicate that the Maillard reaction under the microwave is an effective method of improving the flavor and antioxidant activity of protein hydrolysis products.
This study aimed to explore the umami-enhancing peptides from Acetes chinensis powder (ACP) and their interactions with umami receptors. ACP contained abundant taste substances including free amino acids (90.12 mg/g), nucleotides (6.92 mg/g), organic acids (218.05 mg/g), and peptides (92.03 mg/g). Twelve peptides were detected and screened as potential umami peptides, with ELR, VEAL, and VEL exhibiting notable umami-enhancing effects. Sensory evaluation showed that detection thresholds of the three umami-enhancing peptides were 1.11, 1.71, and 1.00 mmol/L, respectively, and their R values (0.41–0.45) indicated synergistic enhancement of umami with monosodium glutamate. Multiligand molecular docking demonstrated that peptides and glutamate synergistically bind to the umami receptor and enhance umami perception by retaining partial key binding sites and establishing new interactions. Results offer insights into the molecular mechanisms underlying umami enhancement by peptides and highlight the potential of ACP-derived umami peptides as natural flavor enhancers in the food industry.
Xujian Qiu,Yumeng Wu,Shengjun Chen,Lechang Sun,Guangming Liu,Hong Lin
Lipid oxidation progress in semi-dried shrimp (Acetes chinesis) products during cold storage was studied. Samples with low salt content and without vacuum package exhibited the highest level of lipid oxidation and browning development. High salt content samples showed lower TBARS and 1-penten-3-ol concentration during whole storage period than low salt samples. Vacuum package showed some effects in retarding lipid oxidation particularly for low salt content sample. Vacuum package could also preserve astaxanthin at the end of storage. Browning development in this semi-dried shrimp product during storage was not due to astaxanthin loss. The mechanism of the browning requires further investigation.
危险品化学品经营许可证（带存储）