Food and Fermentation Industries >

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

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

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

  • LIU Yijiang ,
  • FANG Fang
Expand
  • 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

Fold

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

Cite this article

LIU Yijiang , FANG Fang . Characterization of browning types and influenced sugars in the process of high-salt dilute soy sauce fermentation[J]. Food and Fermentation Industries, 2025 , 51(2) : 99 -104 . DOI: 10.13995/j.cnki.11-1802/ts.038765

References

[1] DIEZ-SIMON C, EICHELSHEIM C, MUMM R, et al.Chemical and sensory characteristics of soy sauce:A review[J].Journal of Agricultural and Food Chemistry, 2020, 68(42):11612-11630.
[2] FENG Y Z, CAI Y, SU G W, et al.Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China[J].Food Chemistry, 2014, 145:126-134.
[3] 盛明健, 万培耀, 刘兰晓.高安全性红曲色素生产菌种的筛选及在传统老抽着色中的应用[J].江苏调味副食品, 2019, 36(3):10-14.
SHENG M J, WAN P Y, LIU L X.Screening of high-safety Monascus pigment production strains and its application in coloring of traditional dark sow sauce[J].Jiangsu Condiment and Subsidiary Food, 2019, 36(3):10-14.
[4] 章迁. 川菜怪味凉拌汁配方优化研究[J].中国调味品, 2018, 43(6):108-112.
ZHANG Q.Study on the formula optimization of strangely tasted salad sauce in Sichuan cuisine[J].China Condiment, 2018, 43(6):108-112.
[5] 徐义, 刘明宣, 辜良燕.普通法焦糖色在老抽酱油中的热稳定性研究[J].中国调味品, 2021, 46(7):140-143.
XU Y, LIU M X, GU L Y.Study on the thermal stability of common caramel colors in dark soy sauce[J].China Condiment, 2021, 46(7):140-143.
[6] 李彩云, 李洁, 严守雷, 等.果蔬酶促褐变机理的研究进展[J].食品科学, 2021, 42(9):283-292.
LI C Y, LI J, YAN S L, et al.Progress in research on the mechanism of enzymatic browning in fruits and vegetables[J].Food Science, 2021, 42(9):283-292.
[7] SUI X, MENG Z, DONG T T, et al.Enzymatic browning and polyphenol oxidase control strategies[J].Current Opinion in Biotechnology, 2023, 81:102921.
[8] 陈敏, 韩小丽, 蒋予箭, 等.酿造酱油呈色机制及色泽评价研究进展[J].食品与发酵工业, 2009, 35(1):116-119.
CHEN M, HAN X L, JIANG Y J, et al.Studies on the formation mechanism and evaluation method of brewing soy sauce color[J].Food and Fermentation Industries, 2009, 35(1):116-119.
[9] KWAK E J, LIM S I.The effect of sugar, amino acid, metal ion, and NaCl on model Maillard reaction under pH control[J].Amino Acids, 2004, 27(1):85-90.
[10] SHAKOOR A, ZHANG C P, XIE J C, et al.Maillard reaction chemistry in formation of critical intermediates and flavour compounds and their antioxidant properties[J].Food Chemistry, 2022, 393:133416.
[11] LERTSIRI S, PHONTREE K, THEPSINGHA W, et al.Evidence of enzymatic browning due to laccase-like enzyme during mash fermentation in Thai soybean paste[J].Food Chemistry, 2003, 80(2):171-176.
[12] VHANGANI L N, VAN-WYK J.Heated plant extracts as natural inhibitors of enzymatic browning:A case of the Maillard reaction[J].Journal of Food Biochemistry, 2021, 45(2):e13611.
[13] 王春玲,张博华,崔琪, 等.影响酱油色泽和色调因素的分析[J].中国酿造,2010, 29(7):80-82.
WANG C L, ZHANG B H, CUI Q, et al.Analysis on influencing factors on color and hue of soy sauce[J].China Brewing, 2010, 29(7):80-82.
[14] 孙佳贺, 赵建伟, 陈奎, 等.白汤酱油储藏期间褐变与美拉德反应的关系[J].食品与生物技术学报, 2015, 34(10):1062-1068.
SUN J H, ZHAO J W, CHEN K, et al.Relation between browning of white soy sauce and Maillard reaction during storage[J].Journal of Food Science and Biotechnology, 2015, 34(10):1062-1068.
[15] DET-UDOM R, GILBERT C, LIU L, et al.Towards semi-synthetic microbial communities:Enhancing soy sauce fermentation properties in B.subtilis co-cultures[J].Microbial Cell Factories, 2019, 18(1):101.
[16] 李玉斌, 乔明锋, 彭毅秦, 等.酱油色泽的化学计量分析法研究[J].食品工业科技, 2017, 38(2):123-126;131.
LI Y B, QIAO M F, PENG Y Q, et al.Analysis of soy sauce color based on chemometrics[J].Science and Technology of Food Industry, 2017, 38(2):123-126;131.
[17] 李玉真. 反应条件对葡萄糖-甘氨酸美拉德反应体系中糠醛类化合物形成的影响[J].食品工业科技, 2023, 44(15):85-92.
LI Y Z.Effects of reaction conditions on the formation of furfural compounds in Maillard reaction system of glucose-glycine[J].Science and Technology of Food Industry, 2023, 44(15):85-92.
[18] 王涛, 胡光耀, 方芳.足球菌协同发酵对低盐固态酱油风味与品质的影响[J].食品与发酵工业, 2023, 49(15):77-84.
WANG T, HU G Y, FANG F.Effect of synergetic fermentation with Pediococcus on the aroma and quality of low-salt solid-state soy sauce[J].Food and Fermentation Industries, 2023, 49(15):77-84.
[19] 汤凯, 陈尉怡, 占剑峰, 等.佛手山药多酚氧化酶提取及酶促合成茶黄素研究[J].中国食品添加剂, 2023, 34(3):27-32.
TANG K, CHEN W Y, ZHAN J F, et al.Extraction of polyphenol oxidase from bergamot yam and enzymatic synthesis of theaflavins[J].China Food Additives, 2023, 34(3):27-32.
[20] SIDDIQ M, DOLAN K D.Characterization of polyphenol oxidase from blueberry (Vaccinium corymbosum L.)[J].Food Chemistry, 2017, 218:216-220.
[21] 张云野, 王轶男, 凌宏志, 等.不同物理诱变方式对休哈塔假丝酵母产乙醇的影响[J].中国酿造, 2019, 38(2):86-92.
ZHANG Y Y, WANG Y N, LING H Z, et al.Effects of different physical mutagenesis methods on ethanol production by Candida albicans[J].China Brewing, 2019, 38(2):86-92.
[22] 孟悦, 田志刚, 刘香英, 等.玉米芯高温热解提取戊聚糖工艺优化[J].食品研究与开发, 2021, 42(1):112-116.
MENG Y, TIAN Z G, LIU X Y, et al.Optimization of extracting pentosan from corncob by high temperature pyrolysis[J].Food Research and Development, 2021, 42(1):112-116.
[23] WU X T, GUO X N, ZHU K X.Inhibition of L-cysteine on the browning of fresh wet noodles[J].Foods, 2021, 10(6):1156.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.