Comparison of free amino acids and 5 '-nucleotides between Tuber fermentation mycelia and natural fruiting bodies
文献类型：期刊论文
| 作者 | Liu, Ping1; Li, Hong-Mei1; Tang, Ya-Jie1,2,3,4 |
| 刊名 | FOOD CHEMISTRY
 |
| 出版日期 | 2012-06-01 |
| 卷号 | 132期号:3页码:1413-1419 |
| 关键词 | Truffle Fruiting bodies Fermentation mycelia Umami Equivalent umami concentration Soybean flour |
| ISSN号 | 0308-8146 |
| 通讯作者 | Tang, YJ |
| 英文摘要 | 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. |
| WOS标题词 | Science & Technology ; Physical Sciences ; Life Sciences & Biomedicine |
| 类目[WOS] | Chemistry, Applied ; Food Science & Technology ; Nutrition & Dietetics |
| 研究领域[WOS] | Chemistry ; Food Science & Technology ; Nutrition & Dietetics |
| 关键词[WOS] | NONVOLATILE TASTE COMPONENTS ; FLAVOR COMPONENTS ; MUSHROOMS ; CHROMATOGRAPHY ; MATURITY |
| 收录类别 | SCI |
| 语种 | 英语 |
| WOS记录号 | WOS:000301022400041 |
| 公开日期 | 2013-10-23 |
| 版本 | 出版稿 |
| 源URL | [http://ir.ipe.ac.cn/handle/122111/3878]  |
| 专题 | 过程工程研究所_生化工程国家重点实验室 |
| 作者单位 | 1.Hubei Univ Technol, Key Lab Fermentat Engn, Minist Educ, Wuhan 430068, Peoples R China 2.Chinese Acad Sci, Shanghai Adv Res Inst, Lab Synthet Biol, Shanghai 201203, Peoples R China 3.Chinese Acad Sci, Inst Proc Engn, Natl Key Lab Biochem Engn, Beijing 100080, Peoples R China 4.E China Univ Sci & Technol, State Key Lab Bioreactor Engn, Shanghai 200237, Peoples R China |
| 推荐引用方式 GB/T 7714 | Liu, Ping,Li, Hong-Mei,Tang, Ya-Jie. Comparison of free amino acids and 5 '-nucleotides between Tuber fermentation mycelia and natural fruiting bodies[J]. FOOD CHEMISTRY,2012,132(3):1413-1419. |
| APA | Liu, Ping,Li, Hong-Mei,&Tang, Ya-Jie.(2012).Comparison of free amino acids and 5 '-nucleotides between Tuber fermentation mycelia and natural fruiting bodies.FOOD CHEMISTRY,132(3),1413-1419. |
| MLA | Liu, Ping,et al."Comparison of free amino acids and 5 '-nucleotides between Tuber fermentation mycelia and natural fruiting bodies".FOOD CHEMISTRY 132.3(2012):1413-1419. |
入库方式： OAI收割
来源：过程工程研究所
浏览0
下载0
收藏0
其他版本
除非特别说明，本系统中所有内容都受版权保护，并保留所有权利。