Yantai Key Laboratory of Characteristic Agricultural Bioresource Conservation & Germplasm Innovative Utilization, School of Life Sciences, Yantai University, Yantai, Shandong 264005, China.
Yantai Key Laboratory of Characteristic Agricultural Bioresource Conservation & Germplasm Innovative Utilization, School of Life Sciences, Yantai University, Yantai, Shandong 264005, China.
Food Chem. 2025 Feb 1;464(Pt 1):141562. doi: 10.1016/j.foodchem.2024.141562. Epub 2024 Oct 9.
This study explored the impact of sun drying (SD), freeze drying (FD), oven drying (OD), and microwave drying (MD) on the morphology, rehydration properties, metabolomic profile, and taste formation of Porphyra yezoensis. FD elicited a brighter colour, smooth surface, porous microstructure, and strong rehydration properties in P. yezoensis, while dramatically maintaining the umami, sweetness, and saltiness. OD and MD decreased structural openness owing to tissue collapse and affected water absorption. Metabolomic analysis revealed 1030 metabolites, among which taste-related compounds, especially free amino acids, nucleotides, organic acids, and their derivatives, were the main biomarkers for distinguishing the different drying methods. Their related metabolic pathways, such as taurine and hypotaurine metabolism; purine metabolism; glyoxylate and dicarboxylate metabolism; and citrate cycle, were the most active. A metabolic pathway network of the main taste compounds was built to provide novel insights into the mechanisms underlying the taste profile changes associated with different drying methods.
本研究探讨了晒干（SD）、冷冻干燥（FD）、烘箱干燥（OD）和微波干燥（MD）对紫菜形态、复水特性、代谢组学特征和味道形成的影响。FD 使紫菜呈现出更鲜艳的颜色、更光滑的表面、更多孔的微观结构和更强的复水特性，同时强烈保持了鲜味、甜味和咸味。OD 和 MD 由于组织塌陷而降低了结构开放性，并影响了吸水性。代谢组学分析共鉴定出 1030 种代谢物，其中与味道相关的化合物，特别是游离氨基酸、核苷酸、有机酸及其衍生物，是区分不同干燥方法的主要标志物。它们相关的代谢途径，如牛磺酸和次牛磺酸代谢、嘌呤代谢、乙醛酸和二羧酸代谢、柠檬酸循环等，是最活跃的。构建了主要味道化合物的代谢途径网络，为不同干燥方法相关的味道特征变化的机制提供了新的见解。
