酵母发酵对干腌火腿味觉物质进化和感官发育的影响：肽组学和代谢组学的见解

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-09-23 DOI:10.1016/j.fochx.2025.103073

Xinge Wang , Yongling Ding , Qiang Xia , Ying Wang , Yangying Sun , Daodong Pan , Jinxuan Cao , Changyu Zhou

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引用次数: 0

摘要

为探讨酵母发酵对金华火腿味觉物质演化的影响机制，研究了粘红酵母（B2、S13和S38）和副干酪假丝酵母（B10）发酵对金华火腿结构蛋白降解、味觉成分和感官特性的影响。在B2、S13、S38、B10和对照组中，S13组的后味- a、后味- b和丰富度得分最高，且S13组的蛋白水解酶和γ-谷氨酰转肽酶活性较高，导致肌球蛋白的降解更强烈。从MYH7B和MYH1衍生的肽占总肽的58.06%，其中25个寡肽具有高umi潜力。1H NMR表明，S13组的15种游离氨基酸和5种γ-谷氨酰肽含量高于其他各组。PLSR和相关网络分析表明，游离氨基酸和寡肽的积累是金华火腿口感增强的主要原因。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

The effects of yeast fermentation on taste substance evolution and sensory development of dry-cured ham: The insights of peptidomics and metabolomics

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The effects of yeast fermentation on taste substance evolution and sensory development of dry-cured ham: The insights of peptidomics and metabolomics

To investigate the mechanism of yeast fermentation on the evolution of taste substances of Jinhua ham, the effects of Rhodotorula mucilaginosa (B2, S13 and S38) and Candida parapsilosis (B10) fermentation on structural protein degradation, taste components and sensory characteristics were studied. The scores of aftertaste-A, aftertaste-B and richness showed the highest scores in S13 group among these treatments (B2, S13, S38, B10 and control group), and higher proteolytic enzyme and γ-glutamyl transpeptidase activities observed in S13 group contributed to the more intense degradation of myosin. The peptides derived from MYH7B and MYH1 accounted for 58.06 % of the total peptides, and 25 oligopeptides showed kokumi potential. ¹H NMR indicated that 15 free amino acids and 5 γ-glutamyl peptides showed higher contents in S13 group compared with other groups. PLSR and correlation network analysis demonstrated that the accumulation of free amino acids and oligopeptides was responsible for taste enhancement of Jinhua ham.

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.