Yang Fan, Lv Shi, Liu Ye, Bi Shuang, Zhang Yu
Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.
Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.
Food Chem. 2022 Sep 1;387:132890. doi: 10.1016/j.foodchem.2022.132890. Epub 2022 Apr 4.
The demand for low-salt foods is increasing due to their health benefits. Umami is known to enhance salty, and a large amount of umami components have been identified in edible fungi. 5'-nucleotides and umami amino acids from nine species of edible fungi were quantified. The equal umami concentration (EUC) in nine edible fungi was within the range of 37.7-1317.72 g MSG/100 g, and umami intensity as determined by electronic tongue and sensory evaluation was within the range of 11.22-13.53 and 2.85-5.55, respectively. Antler fungus had the highest umami intensity. Umami amino acids and nucleotides could increase salty intensity of NaCl at medium and high concentrations. The enzymatic hydrolysate of Antler fungus at higher concentrations could more effectively enhance salty taste of NaCl at lower concentration. This synergistic effect between umami and salty indicates that Antler fungus can potentially be used as an ingredient in low-salt foods.
由于低盐食品对健康有益，其需求量正在增加。已知鲜味能增强咸味，并且在食用菌中已鉴定出大量鲜味成分。对9种食用菌中的5'-核苷酸和鲜味氨基酸进行了定量分析。9种食用菌中的等效鲜味浓度（EUC）在37.7-1317.72 g MSG/100 g范围内，通过电子舌和感官评价测定的鲜味强度分别在11.22-13.53和2.85-5.55范围内。鹿角菌的鲜味强度最高。鲜味氨基酸和核苷酸在中高浓度下可增加NaCl的咸味强度。较高浓度的鹿角菌酶解产物能更有效地增强低浓度NaCl的咸味。鲜味和咸味之间的这种协同作用表明，鹿角菌有潜力用作低盐食品的一种成分。
