鲜味
水解物
化学
品味
蘑菇
食品科学
酶水解
电子舌
生物化学
水解
风味
作者
Juan Gao,Donglu Fang,Benard Muinde Kimatu,Xin Chen,Xian Wu,Junbao Du,Qian Yang,Hui Chen,Huihua Zheng,Xinxin An,Liyan Zhao,Qiuhui Hu
出处
期刊:Food Chemistry
[Elsevier]
日期:2021-11-01
卷期号:362: 130192-130192
被引量:47
标识
DOI:10.1016/j.foodchem.2021.130192
摘要
Seven enzyme groups were applied to hydrolyze broken fruiting bodies of morel mushroom (Morchella sextelata) to extract umami substances. Physical-chemical properties, as well as compositions and concentrations of quintessential umami compounds of morel hydrolysates were analyzed. Electronic tongue and electronic nose were used to evaluate the sensory characteristics. The results suggested that peptides below 3 kDa showed the highest correlation with umami taste. Morel hydrolysate obtained from Neutrase-Flavourzyme (NF) combination contained the most contents of small peptides (<3 kDa), free amino acids (224.83 ± 0.87 mg/g), as well as flavor 5′-nucleotides (4.84 ± 0.32 mg/g), giving the best overall flavor properties. The reaction conditions of NF were optimized by response surface methodology (RSM). The highest degree of hydrolysis (DH) was up to 36.64%. An enzymatic hydrolysis approach was established to develop novel flavor products with high umami and low bitter taste from morel mushroom.
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