酵母抽提物对原酿黄豆酱呈味物质的影响研究

Effect of yeast extract on taste substances in natural fermented soybean paste

通过自动电位滴定、高效凝胶过滤色谱等方法研究了1%添加量的3款纯品型和3款5'肌苷酸二钠+5'鸟苷酸二钠(I+G)型酵母抽提物(YE)对原酿黄豆酱中游离氨基酸、5'-呈味核苷酸、小分子肽等呈味物质和感官评价的影响。结果表明,1%添加量的纯品型酵母抽提物YE3、I+G型YE4以及I+G型YE5分别能明显提升原酿黄豆酱的丙氨酸、谷氨酸、5'-呈味核苷酸等鲜味物质的含量,提升效果分别为90%、27%、63倍;纯品型YE2可使分子质量为400~1000 Da的小分子肽提升64%,并在口感上对应的体现出提鲜、淡咸、抑苦、增厚和协调整体口感等应用效果,应用效果较好的是3款I+G型酵母抽提物。

The effect of three pure and disodium inosine-5'-monophosphate+disodium guanosine-5'-monophosphate(I+G)type yeast extracts(YE)on free amino acids,5'-flavored nucleotides,small peptides and sensory evaluation in natural fermented soybean paste were studied by automatic potentiometric titration,high performance gel filtration chromatography and other methods.It was found that yeast extract with 1%addition could significantly increase the content of alanine(up to 90%improvement by pure type YE3),glutamic acid(up to 27%improvement by I+G type YE4),5'-flavored nucleotides(up to 63 times improvement by I+G type YE5),and small peptides with molecular weight of 400-1000 Da(up to 64%improvement by pure type YE2)and other taste substances.In addition,the corresponding application effects of freshness,light saltiness,bitterness suppression,thickening and coordination of the overall taste were reflected in the taste.In conclusion,three types of I+G yeast extracts had better application effects.