کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1183724 1492077 2017 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effects of sonication on the extraction of free-amino acids from moromi and application to the laboratory scale rapid fermentation of soy sauce
ترجمه فارسی عنوان
اثرات سونیکاسیون بر استخراج اسید آمینه آزاد از مورومی و کاربرد برای تخمیر سریع سس سویا در مقیاس آزمایشگاهی
کلمات کلیدی
استخراج کمک سونوگرافی؛ روش فراصوت؛ آزاد آمینو اسید؛ تخمیر؛ سس سویا
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی


• Release of free-amino acid was studied in moromi after sonication.
• Significance of sonication parameters were found by full factorial design.
• Sonication was successfully applied in 7 days moromi fermentation.
• Sonication triggered the release of free-amino acid.
• Sonicated moromi showed maturation 57% faster than untreated sample.

Soy sauce fermentation was simulated in a laboratory and subjected to 10 min of sonication. A full factorial design, including different cycles, probe size, and amplitude was used. The composition of 17 free-amino acids (FAAs) was determined by the AccQ-Tag method with fluorescent detection. Main effect plots showed total FAAs extraction was favoured under continuous sonication at 100% amplitude using a 14 mm diameter transducer probe, reaching 1214.2 ± 64.3 mg/100 ml of total FAAs. Moreover, after 7 days of fermentation, sonication treatment caused significantly higher levels (p < 0.05) of glutamic acids (343.0 ± 22.09 mg/100 g), total FAAs (1720.0 ± 70.6 mg/100 g), and essential FAAs (776.3 ± 7.0 mg/100 g) 3 days sooner than the control. Meanwhile, enzymatic and microbial behaviours remained undisturbed. Collectively, the sonication to moromi resulted in maturation 57% faster than the untreated control.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 215, 15 January 2017, Pages 200–208
نویسندگان
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