摘要
为探讨金针菇在煮制过程中如何使其蛋白质利用充分且滋味突出,测定了金针菇在不同煮制时间下[0 min(鲜样)、0.5 min、1 min、3 min、5 min、10 min]水解氨基酸和游离氨基酸的组成及含量,通过氨基酸评分和化学评分评价其蛋白质营养价值,根据呈味游离氨基酸的滋味活性值(Taste active value,TAV)评价其呈味特性。结果表明:金针菇鲜样(新鲜对照品)中水解氨基酸总量为135.76 mg∕g,煮制会增加水解氨基酸含量,但煮制3 min后总量增速有所下降。金针菇中富含必需氨基酸,其中含硫氨基酸的含量最高,缬氨酸为第一限制氨基酸。金针菇鲜样中游离氨基酸总量为87.85 mg∕g,煮制后各游离氨基酸含量均呈现急速下降后又缓慢回升的趋势,煮制3 min时含量最低,仅为12.31 mg∕g。金针菇鲜味氨基酸中谷氨酸含量及TAV值均最大。由此可知,金针菇在煮制3 min时蛋白质营养得到充分利用的同时呈味游离氨基酸大量释放出来,满足了营养与感官的双重需求。
In order to explore how to make full use of the protein and make the flavor prominent in the cooking process of Flammulina velutipes,the composition and content of hydrolyzed amino acids and free amino acids in Flammulina velutipes treated in different cooking times(0 min,0.5 min,1 min,3 min,5 min,10 min)were measured.The nutritional value of protein was evaluated by amino acid score(AAS)and chemical score(CS),while the flavor characteristics of protein was evaluated by calculating taste active value(TAV)of flavor producing free amino acids.The results showed the total amount of hydrolyzed amino acids in fresh Flammulina velutipes was 135.76 mg∕g,and the total amount of hydrolyzed amino acids gradually increased by cooking however the growth rate of the total amount decreased after 3 minutes of cooking.Flammulina velutipes was rich in essential amino acids,and the content of sulfur-containing amino acids was the highest while valine was the first limiting amino acid.The total amount of free amino acids in fresh Flammulina velutipes was 87.85 mg∕g,and the value decreased rapidly and then increased slowly when cooking.The total amount was the lowest when cooking for 3 minutes,only 12.31 mg∕g.The content of glutamic acid and TAV value in umami amino acid of Flammulina velutilodes was the highest.It could be seen that,when cooking for 3 minutes,the protein nutrition in Flammulina velutipes could be utilized well and mean while a large amount of flavor producing free amino acids could be released,meeting the dual needs of nutrition and senses.
作者
范婷婷
赵晓燕
李晓贝
张艳梅
刘海燕
蔡祥
周昌艳
FAN Tingting;ZHAO Xiaoyan;LI Xiaobei;ZHANG Yanmei;LIU Haiyan;CAI Xiang;ZHOU Changyan(Institute for Agri-Food Standards and Testing Technology,Shanghai Academy of Agricultural Sciences,Shanghai 201403,China)
出处
《上海农业学报》
2021年第3期100-105,共6页
Acta Agriculturae Shanghai
基金
贵州省科技计划项目[黔科合支撑(2019)2451-8号]
上海市农业科学院农科应基[2021(10)]。
关键词
金针菇
水解氨基酸
游离氨基酸
蛋白质营养评价
呈味
Flammulina velutipes
Hydrolyzed amino acids
Free amino acids
Protein nutrition evaluation
Flavor producing
