Changes in Free Amino Acids During Heating Bouillon Prepared at Different Temperatures
Changes in Free Amino Acids During Heating Bouillon Prepared at Different Temperatures
复制标题
不同温度制备的肉汤加热过程中游离氨基酸的变化
DOI：
10.11428/jhej.61.765
复制
发表时间：
2010
期刊：
影响因子：
--
通讯作者：
T. Nishimura
中科院分区：
文献类型：
--
作者：
K. Ninomiya;Shin;Ai Saiga;Shin;Yuko Hirose;Tomoko Kagemori;Akira Moriki;Toshikazu Tanaka;T. Nishimura
分析了80℃(低温加热，1h)、95℃(温和煮沸，GB)和98℃(常规煮沸，RB)3种不同温度加热肉汤时游离氨基酸浓度和含量的变化。除了谷氨酰胺(Gln)外，游离氨基酸的浓度和总量在加热过程中逐渐增加，这是因为它们的提取和肉汤中的热引发水分蒸发。RB和GB分别在提取2小时和4小时后达到提取高峰，而氨基酸在提取5小时后仍未完全提取。无论加热温度如何，肉汤中的主要游离氨基酸是谷氨酸(Glu)、丙氨酸(Ala)和精氨酸(Arg)。虽然谷氨酰胺最初是肉汤中浓度最高的游离氨基酸，但在加热过程中其浓度逐渐下降。有人认为谷氨酰胺在水溶液中在高于70℃的温度下会变成2-吡咯烷酮-5-羧酸(PCA)。
The changes in the concentration and amounts of free amino acids were analyzed while heating bouillon at three different temperatures; 80℃ (low-temperature heating, LH), 95℃ (gentle boiling, GB) and 98℃ (regular boiling, RB). The concentration and total amount of free amino acids, except for glutamine (Gln), gradually increased during heating because of their extraction and heat-triggered water evaporation in the bouillon. The extraction reached respective peaks after 2hr and 4hr with RB and GB, while the amino acids were not completely extracted even after 5hr with LH. Irrespective of the heating temperature, the major free amino acids in the bouillon were glutamate (Glu), alanine (Ala) and arginine (Arg). Although Gln was initially the most concentrated free amino acid in the bouillon at 0 hr, its concentration gradually decreased during heating. It has been suggested that Gln becomes 2-pyrrolidone-5-carboxylic acid (PCA) at a temperature higher than 70℃ in an aqueous solution.