块菌发酵菌丝体与天然子实体中游离氨基酸和5'-核苷酸的比较。
Comparison of free amino acids and 5'-nucleotides between Tuber fermentation mycelia and natural fruiting bodies.
作者信息
Liu Ping, Li Hong-Mei, Tang Ya-Jie
机构信息
Key Laboratory of Fermentation Engineering, Ministry of Education, Hubei University of Technology, Wuhan 430068, China.
Key Laboratory of Fermentation Engineering, Ministry of Education, Hubei University of Technology, Wuhan 430068, China; Lab of Synthetic Biology, Shanghai Advanced Research Institute, Chinese Academy of Sciences, Shanghai 201203, China; National Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing 100080, China; State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, 130 Meilong Road, Shanghai 200237, China.
出版信息
Food Chem. 2012 Jun 1;132(3):1413-1419. doi: 10.1016/j.foodchem.2011.11.130. Epub 2011 Dec 11.
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., 608.07g/100g) 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.
首次比较了块菌发酵菌丝体和天然子实体中游离氨基酸和5'-核苷酸的概况。在块菌发酵菌丝体和天然子实体中总共鉴定出20种游离氨基酸和5种5'-核苷酸。发酵菌丝体中游离氨基酸和5'-核苷酸的总含量，以及鲜味氨基酸和呈味5'-核苷酸的含量均高于子实体。通过在发酵培养基中添加大豆粉，发酵菌丝体中呈味5'-核苷酸的含量显著增加，发酵菌丝体的等效鲜味浓度（即608.07g/100g）比子实体高约38.1-93.4倍。从鲜味的角度来看，这项工作证实了块菌发酵菌丝体作为其子实体替代资源的潜力。
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