Contribution of glycine betaine and arginine to the taste of seafoods.

甘氨酸甜菜碱和精氨酸对海鲜味道的贡献。

• 批准号: 05680035
• 负责人: KONOSU Shoji
• 金额: $ 1.09万
• 依托单位: Faculty of Home Economics, Kyoritsu Women's University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for General Scientific Research (C)
• 财政年份: 1993
• 资助国家: 日本
• 起止时间: 1993 至 1994
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-05680035/
• 关键词: Glycine Betaine; Arginine; Seafoods; Taste; Sensory Test; Bitterness; Extract; Sodium Chloride; ホタテガイ; イセエビ; 閾値; オミッションテスト; エゾボラ

Glycine betaine (GB) and free arginine (Arg) are usually abundant in the muscles of mollusks and shellfish.The present study was performed to disclosed the contribution of GB and Arg to the taste of these seafoods. Results obtained are summarized as follows.1.The threshold concentration of GB was found to be 0.25-0.5%.2.Differing from literatures describing that GB has a plain sweetness, 0.25-1.5% GB solutions were perceived by all panelists as sweet with bitterness.3.The addition test to a synthetic extract simulating the muscle extract of whelk, Neptunea polycostata, with contained a large amount of GB (1555mg/100g) , showed that the contribution of GB to the sweet taste is not so important as thus far understood.4.The adductor muscle of scallop, Patinopecten yessoensis, is not bitter despite its having a very high content of Arg, a bitter amino acid, whose threshold concentration has been reported to be 50mg/100ml. The addition test of extractive components of scallop to 0.3% Arg solution revealed that glutamic acid, adenosine 5'-monophosphate and NaCl were effective for reducing bitterness of Arg, with NaCl being the most effective in this regard.The effectiveness of NaCl was confirmed by the supplemental addition test of Arg to NaCl solution.5.The occurrence of a similar masking effect on the bitterness of Arg was confirmed in the muscle of Japanese spiny lobster, Panulirus japonicus, whose Arg concentration was about 5 times higher than that of scallop (1512mg/100g) and 30 times higher than the reported threshold concentration of Arg (50mg/100ml) .

甘氨酸甜菜碱（GB）和游离精氨酸（Arg）在贝类和软体动物的肌肉中含量丰富，本研究旨在探讨GB和Arg对贝类和软体动物的风味的影响。得到的结果总结如下：1.发现GB的阈值浓度为0.25- 0.5%。2.与文献描述的GB具有普通甜味不同，0.25-1.5%的GB溶液被所有小组成员感知为甜而苦。3.向模拟海螺，多肋海螺，其中包含大量GB（1555 mg/100 g），表明GB对甜味的贡献并不像目前所理解的那么重要。4.虾夷扇贝闭壳肌中精氨酸含量很高，但不具有苦味，据报道其阈值浓度为50 mg/100 ml。扇贝提取物在0.3%精氨酸溶液中的添加试验表明，谷氨酸、5 ′-磷酸腺苷和氯化钠对降低精氨酸的苦味有较好的效果，在NaCl溶液中添加精氨酸（Arg）的实验结果表明，NaCl对精氨酸苦味的掩蔽效果最好日本龙虾的精氨酸含量（1512 mg/100 g）是扇贝的5倍，是文献报道的阈值浓度（50 mg/100 ml）的30倍。