Free-amino acid profiles of thua nao, a Thai fermented soybean
Free-amino acid profiles of thua nao, a Thai fermented soybean
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DOI：
10.1016/j.foodchem.2010.09.002
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发表时间：
2011-03-15
期刊：
影响因子：
8.8
通讯作者：
Frazier, Richard A.
中科院分区：
文献类型：
--
作者：
Dajanta, Katekan;Apichartsrangkoon, Arunee;Frazier, Richard A.
Thua nao 是一种富含游离氨基酸的发酵大豆，通常在泰国北部用作调味料或增味剂。通过用 9-芴基甲基氯甲酸酯进行柱前衍生化，然后进行反相 HPLC，研究了由纯枯草芽孢杆菌 TN51 (TNB51) 发酵的未发酵/煮熟的大豆 thua nao 的游离氨基酸 (FAA) 和天然发酵产品 (TNMX)。 TNB51 thua nao 中的总 FAA 和必需氨基酸浓度明显高于 TNMX thua nao（自然发酵）。两种发酵的 thua nao 的 FAA 浓度都比未发酵的 thua nao 的浓度高得多。就增味 FAA 而言，thua nao 的典型苦味属性主要来自疏水性和碱性 FAA，而鲜味属性主要来自酸性 FAA。 (C) 2010 Elsevier Ltd 保留所有权利。
Thua nao, a rich source of free-amino acids, is a fermented soybean, usually used as seasoning or flavouring enhancer in northern Thailand. Free-amino acids (FAA) of unfermented/cooked soybeans, thua nao, fermented by pure Bacillus subtilis TN51 (TNB51), and a naturally fermented product (TNMX), were investigated by pre-column derivatisation with 9-fluorenylmethyl chloroformate, followed by reversed-phase HPLC. Total FAA and essential amino acids were found at significantly higher concentrations in TNB51 thua nao than in TNMX thua nao (naturally fermented). Both fermented thua nao had much higher concentrations of FAA than had their unfermented counterparts. With respect to taste-enhancing FAA, typical bitter attributes of thua nao came mainly from hydrophobic and basic FAA, whereas an umami attribute came predominantly from acidic FAA. (C) 2010 Elsevier Ltd All rights reserved.