The changes of umami substances and influencing factors in preserved egg yolk: pH, endogenous protease, and proteinaceous substance
The study investigated the changes of nucleotides, succinic acid, and free amino acids amounts in yolk and the causes leading to the changes after pickling to uncover the fundamental umami component of preserved egg yolk. The findings demonstrated that while the contents of 5′-adenosine monophosphat...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2022-09-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2022.998448/full |
| _version_ | 1798030509363691520 |
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| author | Binghong Gao Binghong Gao Xiaobo Hu Hui Xue Ruiling Li Huilan Liu Tianfeng Han Yonggang Tu Yan Zhao |
| author_facet | Binghong Gao Binghong Gao Xiaobo Hu Hui Xue Ruiling Li Huilan Liu Tianfeng Han Yonggang Tu Yan Zhao |
| author_sort | Binghong Gao |
| collection | DOAJ |
| description | The study investigated the changes of nucleotides, succinic acid, and free amino acids amounts in yolk and the causes leading to the changes after pickling to uncover the fundamental umami component of preserved egg yolk. The findings demonstrated that while the contents of 5′-adenosine monophosphate (AMP), 5′-cytidine monophosphate (CMP), 5′-guanosine monophosphate (GMP), 5′-uridine monophosphate (UMP), and succinic acid increased after slightly decreasing aspartic acid (Asp) content in preserved egg yolk increased gradually. The contents of 5′-inosine monophosphate (IMP) and other free amino acids were gradually decreased. Comparing the taste activity value (TAV), it was found that the single umami substance, succinic acid, played a key role in inducing the umami taste. In combination with the Spearman correlation analysis, it was shown that the proteinaceous substance, which is the most significant umami component in preserved egg yolk, tended to condense first and subsequently disintegrate in an alkaline environment. The orthogonal partial least squares analysis (OPLS) found that pH was also affected by the changes in proteinaceous substance. These findings offer suggestions for enhancing the pickling procedure and investigating the optimal pickling period for preserved eggs. |
| first_indexed | 2024-04-11T19:42:26Z |
| format | Article |
| id | doaj.art-18eaa9a36dd043439a75ea5e493047cd |
| institution | Directory Open Access Journal |
| issn | 2296-861X |
| language | English |
| last_indexed | 2024-04-11T19:42:26Z |
| publishDate | 2022-09-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj.art-18eaa9a36dd043439a75ea5e493047cd2022-12-22T04:06:40ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2022-09-01910.3389/fnut.2022.998448998448The changes of umami substances and influencing factors in preserved egg yolk: pH, endogenous protease, and proteinaceous substanceBinghong Gao0Binghong Gao1Xiaobo Hu2Hui Xue3Ruiling Li4Huilan Liu5Tianfeng Han6Yonggang Tu7Yan Zhao8Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, ChinaEngineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, ChinaState Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, ChinaEngineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, ChinaEngineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, ChinaEngineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, ChinaEngineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, ChinaJiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, ChinaJiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, ChinaThe study investigated the changes of nucleotides, succinic acid, and free amino acids amounts in yolk and the causes leading to the changes after pickling to uncover the fundamental umami component of preserved egg yolk. The findings demonstrated that while the contents of 5′-adenosine monophosphate (AMP), 5′-cytidine monophosphate (CMP), 5′-guanosine monophosphate (GMP), 5′-uridine monophosphate (UMP), and succinic acid increased after slightly decreasing aspartic acid (Asp) content in preserved egg yolk increased gradually. The contents of 5′-inosine monophosphate (IMP) and other free amino acids were gradually decreased. Comparing the taste activity value (TAV), it was found that the single umami substance, succinic acid, played a key role in inducing the umami taste. In combination with the Spearman correlation analysis, it was shown that the proteinaceous substance, which is the most significant umami component in preserved egg yolk, tended to condense first and subsequently disintegrate in an alkaline environment. The orthogonal partial least squares analysis (OPLS) found that pH was also affected by the changes in proteinaceous substance. These findings offer suggestions for enhancing the pickling procedure and investigating the optimal pickling period for preserved eggs.https://www.frontiersin.org/articles/10.3389/fnut.2022.998448/fullpreserved egg yolkumamisuccinic acidOPLSSpearman's correlation |
| spellingShingle | Binghong Gao Binghong Gao Xiaobo Hu Hui Xue Ruiling Li Huilan Liu Tianfeng Han Yonggang Tu Yan Zhao The changes of umami substances and influencing factors in preserved egg yolk: pH, endogenous protease, and proteinaceous substance Frontiers in Nutrition preserved egg yolk umami succinic acid OPLS Spearman's correlation |
| title | The changes of umami substances and influencing factors in preserved egg yolk: pH, endogenous protease, and proteinaceous substance |
| title_full | The changes of umami substances and influencing factors in preserved egg yolk: pH, endogenous protease, and proteinaceous substance |
| title_fullStr | The changes of umami substances and influencing factors in preserved egg yolk: pH, endogenous protease, and proteinaceous substance |
| title_full_unstemmed | The changes of umami substances and influencing factors in preserved egg yolk: pH, endogenous protease, and proteinaceous substance |
| title_short | The changes of umami substances and influencing factors in preserved egg yolk: pH, endogenous protease, and proteinaceous substance |
| title_sort | changes of umami substances and influencing factors in preserved egg yolk ph endogenous protease and proteinaceous substance |
| topic | preserved egg yolk umami succinic acid OPLS Spearman's correlation |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2022.998448/full |
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