Jia Jie, Duan Jiayi, Bao Shihan, Zhang Xixi, Jia Xin, Ye Jianzhi, Liu Yuanjing, Liu Xuebo, Duan Xiang
College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China.
Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, PR China.
Food Chem. 2025 Feb 28;466:142219. doi: 10.1016/j.foodchem.2024.142219. Epub 2024 Nov 23.
In this study, the flavor of egg whites was significantly improved by lactic acid fermentation, and the metabolic networks of metabolites, volatile compounds, and enzymes were established using gas chromatography-mass spectrometry, metabolomic, and proteomic. Results indicate that among ten types of common lactic acid bacteria, Streptococcus thermophilus endowed egg white with the most pleasant flavor through increasing aldehydes, ketones, alcohols, esters, terpenoids, and aromatic compounds. Amino acid catabolism was the predominant pathway for generating most aldehydes, alcohols, acids, and esters. The changes in the organic acids and derivatives (mainly amino acids, peptides, and analogues) concentration during fermentation are attributed to the hydrolysis of egg white proteins by proteinases and peptidases, and the regulation of enzymes involved in amino acid biosynthesis and other reactions. This study provides a valuable reference for future investigations focusing on regulating the flavor release of egg whites.
在本研究中，通过乳酸发酵显著改善了蛋清的风味，并利用气相色谱 - 质谱联用、代谢组学和蛋白质组学建立了代谢物、挥发性化合物和酶的代谢网络。结果表明，在十种常见乳酸菌中，嗜热链球菌通过增加醛类、酮类、醇类、酯类、萜类和芳香族化合物，赋予蛋清最宜人的风味。氨基酸分解代谢是产生大多数醛类、醇类、酸类和酯类的主要途径。发酵过程中有机酸及其衍生物（主要是氨基酸、肽类和类似物）浓度的变化归因于蛋白酶和肽酶对蛋清蛋白质的水解，以及参与氨基酸生物合成和其他反应的酶的调节。本研究为未来专注于调控蛋清风味释放的研究提供了有价值的参考。
