期刊
FOOD CHEMISTRY
卷 132, 期 3, 页码 1413-1419出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2011.11.130
关键词
Truffle; Fruiting bodies; Fermentation mycelia; Umami; Equivalent umami concentration; Soybean flour
资金
- National Natural Science Foundation of China (NSFC) [20976038, 21176059]
- Chinese Ministry of Education [210132]
- Hubei Provincial Natural Science Foundation for Innovative Research Team [2008CDA002]
- Hubei Provincial Natural Science Foundation for Agriculture
- Hubei Provincial Department of Education [Z20101401]
- Wuhan Municipality [200951830553]
- Ministry of Education
- National Key Laboratory of Biochemical Engineering [2010KF-06]
- State Key Laboratory of Bioreactor Engineering
The profiles of free amino acids and 5'-nucleotides were first compared between Tuber fermentation mycelia and natural fruiting bodies. A total of 20 free amino acids and five 5'-nucleotides were identified in the Tuber fermentation mycelia and natural fruiting bodies. Not only the total contents of the free amino acids and 5'-nucleotides, but also the contents of umami amino acids and flavour 5'-nucleotides in the fermentation mycelia were higher than those in the fruiting bodies. By the addition of soybean flour in the fermentation media, the flavour 5'-nucleotides content in the fermentation mycelia was significantly increased, and the equivalent umami concentration of the fermentation mycelia (i.e., 608.07 g/100 g) was approximately 38.1-93.4 times higher than those of the fruiting bodies. From the viewpoint of umami taste, this work confirms the potentiality of Tuber fermentation mycelia as the alternative resource for its fruiting bodies. (C) 2011 Elsevier Ltd. All rights reserved.
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