Gao Xianli, Feng Tuo, Liu Ermeng, Shan Pei, Zhang Zhankai, Liao Lan, Ma Haile
School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.
School of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, 6 Hubei Road, Zhengzhou 450046, China.
Food Chem. 2021 May 30;345:128767. doi: 10.1016/j.foodchem.2020.128767. Epub 2020 Dec 3.
The optimal sonication conditions (40 kHz, 80 W/L and 60 min) during Ougan juice debittering by Aspergillus niger koji extract were established. Enzymatic hydrolysis degrees of naringin and limonin were enhanced to 89.90% and 36.16%, and enzymatic hydrolysis time was shortened by 33%. Sonication significantly enhanced activities of α-l-rhamnosidases, β-glucosidases and limoninases from A. niger koji extract and facilitated break of CO bonds in naringin (p < 0.05). These accounted for the enhanced enzymatic hydrolysis degrees and velocities of bitter compounds. Meanwhile, sonication lowered 40%, 7% and 21%, 13%, 11%, 25% of bitter, sour tastes and green, citrus-like, floral, woody notes, but enhanced 18% and 15% of fruity and sweet notes, resulting in 38% and 33% increases in over-all taste and aroma scores. Lowered levels of bitter compounds, organic acids, green, citrus-like, floral, woody aroma compounds and enhanced levels of fruity, sweet aroma compounds caused by sonication accounted for the flavor improvements.
确定了黑曲霉曲提取物对瓯柑汁进行脱苦处理时的最佳超声处理条件（40kHz、80W/L和60分钟）。柚皮苷和柠檬苦素的酶解度分别提高到89.90%和36.16%，酶解时间缩短了33%。超声处理显著提高了黑曲霉曲提取物中α-L-鼠李糖苷酶、β-葡萄糖苷酶和柠檬苦素酶的活性，并促进了柚皮苷中C-O键的断裂（p<0.05）。这些因素导致了苦味化合物酶解度和酶解速度的提高。同时，超声处理降低了40%的苦味、7%的酸味以及21%、13%、11%、25%的青味、柑橘味、花香、木香味，但提高了18%的果味和15%的甜味，使整体口感和香气得分分别提高了38%和33%。超声处理导致苦味化合物、有机酸、青味、柑橘味、花香、木香味化合物含量降低，果味、甜味香气化合物含量提高，从而改善了风味。
