College of Life Science, Yangtze University, Jingzhou, Hubei 434025, China.
College of Animal Science, Yangtze University, Jingzhou, Hubei 434025, China.
Food Res Int. 2023 Jan;163:112180. doi: 10.1016/j.foodres.2022.112180. Epub 2022 Nov 19.
Tartary buckwheat was hydrolyzed with α-amylase, pullulanase, α-amylase and pullulanase double enzymes and fermented by Monascus. The fermentation products were named as enzymolysis-Monascus-fermented tartary buckwheat (EMFTB). The composition and content of volatile flavor compounds in EMFTB were investigated. The results showed that α-amylase and pullulanase hydrolysis reduced starch content and raised protein, flavonoids, Monacolin K and Monascus pigments content of EMFTB. Meanwhile, double enzyme hydrolysis significantly changed the principal components of volatile substances and affected the varieties and content of volatile organic substances in EMFTB using electronic nose and headspace gas chromatography-ion mobility chromatography (HS-GC-IMS). The volatile organic substances and main aroma components increased significantly in EMFTB, including 2-heptanone, 3-methyl-1-butanol, butan-1-ol, 2-methyl-1-propanol and other substances. These results indicate that the amylase hydrolysis plays an important role in improving the flavor quality of EMFTB.
苦荞经α-淀粉酶、普鲁兰酶、α-淀粉酶和普鲁兰酶双酶水解及红曲发酵得到的产物命名为酶解-红曲发酵苦荞（EMFTB）。研究了 EMFTB 中挥发性风味化合物的组成和含量。结果表明，α-淀粉酶和普鲁兰酶水解降低了 EMFTB 的淀粉含量，提高了蛋白质、类黄酮、Monacolin K 和红曲色素的含量。同时，双酶水解显著改变了挥发性物质的主要成分，并利用电子鼻和顶空气相色谱-离子迁移谱（HS-GC-IMS）影响 EMFTB 中挥发性有机物质的种类和含量。EMFTB 中的挥发性有机物质和主要香气成分显著增加，包括 2-庚酮、3-甲基-1-丁醇、丁醇、2-甲基-1-丙醇等物质。这些结果表明，淀粉酶水解在提高 EMFTB 风味质量方面发挥了重要作用。
