Evolution of Proteolytic Tasty Components During Preparation of Douchiba, a Traditional Chinese Soy-Fermented Appetizer
Douchiba, a traditional Chinese soy-fermented appetizer, has been abundantly produced and widely consumed in Guizhou province of Southwest China. In this study, analysis of low-molecular mass peptide fractions, hydrophobic bitter peptide fractions, and free amino acid (FAA) profiles was conducted to...
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| Format: | Article |
| Language: | English |
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University of Zagreb Faculty of Food Technology and Biotechnology
2007-01-01
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| Series: | Food Technology and Biotechnology |
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| Online Access: | http://hrcak.srce.hr/file/48173 |
| _version_ | 1797426271305596928 |
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| author | Xiaolin Ding Likang Qin |
| author_facet | Xiaolin Ding Likang Qin |
| author_sort | Xiaolin Ding |
| collection | DOAJ |
| description | Douchiba, a traditional Chinese soy-fermented appetizer, has been abundantly produced and widely consumed in Guizhou province of Southwest China. In this study, analysis of low-molecular mass peptide fractions, hydrophobic bitter peptide fractions, and free amino acid (FAA) profiles was conducted to understand the changes in tasty components of douchiba during five consecutive stages of its manufacture: steamed soybean (SS), 5-day incubated douchi qu (DQ), 6-month fermented douchi (DC), semi-finished douchiba (sm-DCB), and 6-month ripened douchiba as a finished product (DCB). Results indicated that the ratio of potentially taste-active oligopeptides (500–1000 Da) accounted for 13.98 and 2.54 % of low-molecular mass peptide fractions and hydrophobic bitter peptide fractions at DCB stage, respectively. The evolution patterns of total free amino acids (TFAA) increased significantly (p<0.05) from SS to DCB by about 11 times and amounted to 20.14 % of crude protein. At the end of the ripening period (6 months), Arg, Glu, Phe, Leu, and Lys were the most abundant FAA, adding up to 64.37 % of TFAA. The most abundant tasty FAA class was bitter FAA, about 8-and 3-fold higher than the content of sweet and monosodium glutamate (MSG)-like FAA, respectively. The final values of all bitter and MSG-like FAA at DCB stage were significantly higher than their respective thresholds. However, the final characteristic taste of douchiba was predominated by saltiness, followed by moderate umami taste and slight bitterness, possibly as a result of the balance and interaction among different tasty components. |
| first_indexed | 2024-03-09T08:27:58Z |
| format | Article |
| id | doaj.art-a7981f39605f48fab7a4178dbdf4fbc8 |
| institution | Directory Open Access Journal |
| issn | 1330-9862 1334-2606 |
| language | English |
| last_indexed | 2024-03-09T08:27:58Z |
| publishDate | 2007-01-01 |
| publisher | University of Zagreb Faculty of Food Technology and Biotechnology |
| record_format | Article |
| series | Food Technology and Biotechnology |
| spelling | doaj.art-a7981f39605f48fab7a4178dbdf4fbc82023-12-02T21:00:42ZengUniversity of Zagreb Faculty of Food Technology and BiotechnologyFood Technology and Biotechnology1330-98621334-26062007-01-014518590Evolution of Proteolytic Tasty Components During Preparation of Douchiba, a Traditional Chinese Soy-Fermented AppetizerXiaolin Ding0Likang Qin1Key Laboratory of Food Science and Safety, Ministry of Education, Southern Yangtze University, Wuxi, 214036 Jiangsu Province, PR ChinaDepartment of Food Quality and Safety, School of Life Science,Guizhou University, Guiyang, 550025 Guizhou Province, PR ChinaDouchiba, a traditional Chinese soy-fermented appetizer, has been abundantly produced and widely consumed in Guizhou province of Southwest China. In this study, analysis of low-molecular mass peptide fractions, hydrophobic bitter peptide fractions, and free amino acid (FAA) profiles was conducted to understand the changes in tasty components of douchiba during five consecutive stages of its manufacture: steamed soybean (SS), 5-day incubated douchi qu (DQ), 6-month fermented douchi (DC), semi-finished douchiba (sm-DCB), and 6-month ripened douchiba as a finished product (DCB). Results indicated that the ratio of potentially taste-active oligopeptides (500–1000 Da) accounted for 13.98 and 2.54 % of low-molecular mass peptide fractions and hydrophobic bitter peptide fractions at DCB stage, respectively. The evolution patterns of total free amino acids (TFAA) increased significantly (p<0.05) from SS to DCB by about 11 times and amounted to 20.14 % of crude protein. At the end of the ripening period (6 months), Arg, Glu, Phe, Leu, and Lys were the most abundant FAA, adding up to 64.37 % of TFAA. The most abundant tasty FAA class was bitter FAA, about 8-and 3-fold higher than the content of sweet and monosodium glutamate (MSG)-like FAA, respectively. The final values of all bitter and MSG-like FAA at DCB stage were significantly higher than their respective thresholds. However, the final characteristic taste of douchiba was predominated by saltiness, followed by moderate umami taste and slight bitterness, possibly as a result of the balance and interaction among different tasty components.http://hrcak.srce.hr/file/48173douchibapeptidesfree amino acidstasty components |
| spellingShingle | Xiaolin Ding Likang Qin Evolution of Proteolytic Tasty Components During Preparation of Douchiba, a Traditional Chinese Soy-Fermented Appetizer Food Technology and Biotechnology douchiba peptides free amino acids tasty components |
| title | Evolution of Proteolytic Tasty Components During Preparation of Douchiba, a Traditional Chinese Soy-Fermented Appetizer |
| title_full | Evolution of Proteolytic Tasty Components During Preparation of Douchiba, a Traditional Chinese Soy-Fermented Appetizer |
| title_fullStr | Evolution of Proteolytic Tasty Components During Preparation of Douchiba, a Traditional Chinese Soy-Fermented Appetizer |
| title_full_unstemmed | Evolution of Proteolytic Tasty Components During Preparation of Douchiba, a Traditional Chinese Soy-Fermented Appetizer |
| title_short | Evolution of Proteolytic Tasty Components During Preparation of Douchiba, a Traditional Chinese Soy-Fermented Appetizer |
| title_sort | evolution of proteolytic tasty components during preparation of douchiba a traditional chinese soy fermented appetizer |
| topic | douchiba peptides free amino acids tasty components |
| url | http://hrcak.srce.hr/file/48173 |
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