Free-amino acid profiles of thua nao, a Thai fermented soybean

被引：87

作者：

Dajanta, Katekan ^{[1
,2
]}

Apichartsrangkoon, Arunee ^{[1
]}

Chukeatirote, Ekachai ^{[3
]}

Frazier, Richard A. ^{[4
]}

机构：

[1] Chiang Mai Univ, Div Food Sci & Technol, Fac Agroind, Chiang Mai 50000, Thailand

[2] Pibulsongkram Rajabhat Univ, Fac Food & Agr Technol, Phitsanulok, Thailand

[3] Mae Fah Luang Univ, Sch Sci, Chiang Rai, Thailand

[4] Univ Reading, Sch Food & Nutr Sci, Reading, Berks, England

来源：

FOOD CHEMISTRY | 2011年 / 125卷 / 02期

关键词：

Fermented soybean; Thua nao; Amino acid profile; MEAL REPLACEMENT FORMULA; WEIGHT-LOSS; SOY; REQUIREMENTS; PEPTIDES; QUALITY;

D O I：

10.1016/j.foodchem.2010.09.002

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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.

引用

页码：342 / 347

页数：6

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