食品与发酵工业 >

2025 , Vol. 51 >Issue 2: 99 - 104

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038765

研究报告

高盐稀态酱油发酵过程褐变类型及影响褐变糖类的研究

  • 刘一江 ,
  • 方芳
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  • 1(江南大学,工业生物技术教育部重点实验室,江苏 无锡,214122)
    2(江南大学,未来食品科学中心,江苏 无锡,214122)
    3(江南大学,食品合成生物技术教育部工程研究中心,江苏 无锡,214122)
    4(江南大学,江苏省食品合成生物技术工程研究中心,江苏 无锡,214122)
第一作者:硕士研究生(方芳研究员为通信作者,E-mail:ffang@jiangnan.edu.cn)

收稿日期: 2024-01-29

  修回日期: 2024-03-28

  网络出版日期: 2025-02-14

基金资助

国家自然科学基金项目(32172182)

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Characterization of browning types and influenced sugars in the process of high-salt dilute soy sauce fermentation

  • LIU Yijiang ,
  • FANG Fang
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  • 1(Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China)
    2(Science Center for Future Foods, Jiangnan University, Wuxi 214122, China)
    3(Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China)
    4(Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China)

Received date: 2024-01-29

  Revised date: 2024-03-28

  Online published: 2025-02-14

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摘要

酱油是一种可对食品起到上色和调味效果的调味品。酱油发酵过程的褐变反应是酱油颜色生成的重要反应,研究发酵过程褐变规律和影响褐变的主要因素对调控酱油颜色相关的特性具有重要意义。该研究通过考察酱油发酵过程添加酶促褐变抑制剂对褐变指数的影响,确定了非酶褐变是高盐稀态酱油发酵过程的主要褐变类型。此外,证实了木糖是酱醪体系的4种主要糖(葡萄糖、果糖、木糖、阿拉伯糖)中通过美拉德反应发生褐变能力最强的糖类前体物质。采用戊聚糖含量较豆粕低90.2%的谷朊粉进行酱油发酵,发现即使在体系中美拉德反应前体(葡萄糖和氨基酸)含量增加的情况下,由于木糖含量减少23%~52%使酱油褐变指数和色率分别降低21%~44%和19%~39%。该研究的结果将为进一步探索酱油颜色形成机制和调控酱油发酵过程颜色的生成提供理论参考。

关键词： 酱油; 褐变; 美拉德反应; 木糖; 色率

本文引用格式

刘一江 , 方芳 . 高盐稀态酱油发酵过程褐变类型及影响褐变糖类的研究[J]. 食品与发酵工业, 2025 , 51(2) : 99 -104 . DOI: 10.13995/j.cnki.11-1802/ts.038765

Abstract

Soy sauce is a condiment that confers color and flavor to foods.Browning reaction in the process of soy sauce fermentation is an essential reaction for the formation of soy sauce color.Studying the process and factors influencing browning process is of great significance for regulating color-related properties of soy sauce.In this study, non-enzymatic browning was identified as the main browning reaction during high-salt dilute soy sauce fermentation by investigating the effect of the addition of enzymatic browning inhibitors on browning index.Among the main sugars (glucose, fructose, xylose and arabinose) in soy sauce moromi, xylose exhibited strongest capability in browning through Maillard reaction.Fermentation of soy sauce using gluten with 90.2% lower content of pentosan than soybean meal ultimately determined that xylose is the primary sugar affecting the browning of soy sauce.Although the glucose and amino acid content in the system increased, the soy sauce browning index and coloration were reduced by 21%-44% and 19%-39% respectively because of a 23%-52% reduction in xylose content.The results of this study provide a reference for the regulation of soy sauce color and further exploration of the color formation mechanism of soy sauce.

Key words： soy sauce; browning; Maillard reaction; xylose; coloration

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