Study on the kinetics of amino nitrogen production and quality changes by Aspergillus-type Douchi at different post-fermentation temperatures
WANG Di1,2,3, WANG Zhirong1,2,3, CHEN Xuhui1,2,3, SONG Jun4, KONG Xiangbing4, CHEN Benkai4, KAN Jianquan1,2,3*
1(College of Food Science,Southwest University,Chongqing 400715,China) 2(Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs,PRC,Chongqing 400715,China) 3(Chinese-Hungarian Cooperative Research Centre for Food Science,Chongqing 400715,China) 4(Junyi Food Factory,Yongchuan District,Chongqing 402160,China)
Abstract: Post-fermentation is a key stage for the special color,flavor and nutrients formation in Aspergillus-type Douchi,the extent of which is usually determined by an important indicator-amino nitrogen (AN).To investigate the influences of post-fermentation temperature on the AN formation kinetics as well as the quality of Aspergillus-type Douchi,the AN content change of four soybeans (three yellow soybeans and one black soybean) were measured at different post-fermentation temperatures,and fitted by the modified-Gompertz equation in this study.Moisture content,pH value,browning index (BI),total acid (TA),AN and free amino acids (FAA) contents were measured,and the correlation of these indicators was analyzed.The results showed that the modified-Gompertz equation could well describe the kinetics of AN production (R2>0.94) for the four different Aspergillus-type Douchi at the post-fermentation temperature ranging from 45 ℃ to 65 ℃.Though the maximum content values and production rates of AN were getting lower as the temperature increased,there was no significant difference in these indexes among the four Douchi.According to the correlation analysis,four Douchi have implied a consistent trend:temperature was positively correlated with BI (P<0.01),while negatively correlated with TA and AN (P<0.01).Moreover,the FAA content of the four kinds of Douchi decreased with the increase of temperature.Our work may provide theoretical support for the post-fermentation process of Aspergillus-type Douchi.
王迪,王智荣,陈湑慧,等. 不同后发酵温度下曲霉型豆豉的氨基酸态氮生成动力学及品质变化研究[J]. 食品与发酵工业, 2021, 47(9): 91-99.
WANG Di,WANG Zhirong,CHEN Xuhui,et al. Study on the kinetics of amino nitrogen production and quality changes by Aspergillus-type Douchi at different post-fermentation temperatures[J]. Food and Fermentation Industries, 2021, 47(9): 91-99.
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2021, Vol. 47 
