三叶木通果发酵过程中氨基酸组成及营养价值评价  

Evaluation of Amino Acid Composition and Nutritional Value of Akebia trifoliata Fruits during Fermentation

作　　者：孙宇昊 王珍珍 戴静 李宪秀 沙如意[1] 毛建卫[1] 崔艳丽[2] SUN Yuhao;WANG Zhenzhen;DAI Jing;LI Xianxiu;SHA Ruyi;MAO Jianwei;CUI Yanli(Zhejiang Provincial Key Lab for Chemical and Biological Processing Technology of Farm Product,Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing,School of Biological and Chemical Engineering,Zhejiang University of Science and Technology,Hangzhou 310023,Zhejiang,China;Department of Chemistry,Zhejiang University,Hangzhou 310027,Zhejiang,China)

机构地区：[1]浙江省农产品化学与生物加工技术重点实验室,浙江省农业生物资源生化制造协同创新中心,浙江科技学院生物与化学工程学院,浙江杭州310023 [2]浙江大学化学系,浙江杭州310027

出　　处：《食品研究与开发》2024年第20期172-182,共11页Food Research and Development

基　　金：浙江省重点研发计划项目(2017C02009)。

摘　　要：以三叶木通全果为原料,研究其发酵过程中的蛋白质含量和氨基酸组成,结合多元指标体系对发酵过程中的氨基酸营养、风味、食用价值等方面进行评价,并基于氨基酸含量,通过主成分分析和聚类分析对发酵过程进行阶段划分。结果显示:随着发酵的进行,发酵液中蛋白质和氨基酸总量均先增加后趋于稳定,发酵过程中两者含量分别为2.64~4.76 mg/mL和1.36~3.76 mg/mL;γ-氨基丁酸含量持续增加,含量为64.13~162.87μg/mL;必需氨基酸与非必需氨基酸的总量均持续增加,其比值为0.247~0.426;甲硫氨酸+半胱氨酸为第一限制性氨基酸,氨基酸比值系数得分为56.17~62.93;发酵过程中可消化必需氨基酸参考比始终大于100%,表明三叶木通果发酵物的蛋白质营养价值评定等级为“优秀”;天冬氨酸、谷氨酸和精氨酸的氨基酸含量阈值比大于1,对发酵物的风味影响较大;药用氨基酸总量在发酵过程中从(896.56±54.82)μg/mL增加至(2890.47±138.27)μg/mL,在总氨基酸中占比由65.88%升高至76.80%;主成分分析和聚类分析将发酵过程划分为5个阶段,对三叶木通果进行全生物发酵,可以明显提高其蛋白质和氨基酸的营养价值。The proteins and amino acid composition in the whole Akebia trifoliate fruits during fermentation were tracked.Combined with multiple index system,the nutritional value,flavor and medicinal value of amino acids in the fermentation process were evaluated.Then,the fermentation process was divided into stages by principal component analysis and cluster analysis,based on the content of amino acids.The results showed that with the fermentation,the proteins and amino acids showed a trend of increasing first and then tending to stabi⁃lize,which were in the range of 2.64-4.76 mg/mL and 1.36-3.76 mg/mL,respectively.The gamma⁃aminobutyric acid continued to increase,ranging from 64.13-162.87μg/mL.The total contents of essential amino acids and nonessential amino acids both increased,with their ratio ranging from 0.247 to 0.426.Sulfur amino acids and cysteine were the first limiting amino acid and score of ratio coefficient of amino acids fluctu⁃ated in the range of 56.17-62.93.Digestible essential amino acids always scored more than 100%throughout fermentation,indicating that fermented A.trifoliata fruits could be ranked as'excellent'in terms of protein nu⁃tritional value.Ratios of content threshold of aspartate,glutamate and arginine were greater than 1,exerting a great impact on the flavor of the fermented products.The concentration of medicinal amino acids increased from(896.56±54.82)μg/mL to(2890.47±138.27)μg/mL,and their proportion in total amino acids rose from 65.88%to 76.80%.The fermentation process was divided into five stages by principal component analysis and cluster analysis.The whole biological fermentation of A.trifoliata fruits would significantly improve the nutri⁃tional values of proteins and amino acids.

关 键 词：三叶木通果 蛋白质 氨基酸 营养价值 发酵 

分 类 号：TS205.5[轻工技术与工程—食品科学]