Xu Changli, Yang Yun, He Laping, Li Cuiqin, Wang Xiao, Zeng Xuefeng
College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China; Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guiyang 550025, PR China.
College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China; Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guiyang 550025, PR China.
Food Chem. 2024 Feb 15;434:137428. doi: 10.1016/j.foodchem.2023.137428. Epub 2023 Sep 7.
Pueraria lobata and coix seeds have complementary nutritional profiles, and their nutritional value can be enhanced through biotransformation. Agrocybe aegerita (A. aegerita) is a highly nutritious mushroom with a rich enzyme content. This study investigated the flavor, physicochemical properties, and storage stability of P. lobata-coix seed fermented beverage (PCFB) by A. aegerita. Sixty volatile compounds were detected by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry. Compared to unfermented PCFB, fermentation with A. aegerita enhanced its physicochemical properties, with the contents of essential amino acids, γ-Aminobutyric acid, and soluble proteins increasing from 16.81%, 2.64 mg/100 mL, and 49.40% to 21.06%, 4.20 mg/100 mL, and 53.08%, respectively. Two efficient shelf-life prediction models of PCFB were established with the Arrhenius model using pH and sensory evaluation as indexes. These findings demonstrate that PCFB is a novel, high-quality beverage and provide a foundation for potential industrial production of PCFB using A. aegerita.
葛根和薏苡仁具有互补的营养成分，其营养价值可通过生物转化得到提高。柱状田头菇是一种营养丰富、富含酶的蘑菇。本研究调查了柱状田头菇发酵的葛根-薏苡仁籽发酵饮料（PCFB）的风味、理化性质和储存稳定性。采用顶空固相微萃取结合气相色谱-质谱联用技术检测到60种挥发性化合物。与未发酵的PCFB相比，柱状田头菇发酵提高了其理化性质，必需氨基酸、γ-氨基丁酸和可溶性蛋白质的含量分别从16.81%、2.64mg/100mL和49.40%增加到21.06%、4.20mg/100mL和53.08%。以pH值和感官评价为指标，利用Arrhenius模型建立了两种有效的PCFB保质期预测模型。这些发现表明，PCFB是一种新型的优质饮料，并为利用柱状田头菇进行PCFB的潜在工业化生产提供了基础。
