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Egg White Partially Substituted with Mushroom: Taste Impartment with Mushroom Amino Acids, 5′-Nucleotides, Soluble Sugars, and Organic Acids, and Impact Factors
ACS Food Science & Technology ( IF 2.6 ) Pub Date : 2021-08-06 , DOI: 10.1021/acsfoodscitech.1c00229 Xiaofen Du 1 , Adriana Muniz 1 , Mindy Davila 1 , Shanil Juma 1
ACS Food Science & Technology ( IF 2.6 ) Pub Date : 2021-08-06 , DOI: 10.1021/acsfoodscitech.1c00229 Xiaofen Du 1 , Adriana Muniz 1 , Mindy Davila 1 , Shanil Juma 1
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Mushroom has the potential to partially substitute egg white with increased flavor and nutrients. This study quantified 36 taste-related substances in 16 developed blends, in which egg whites were partially replaced with white and crimini mushrooms (0%, 10%, 20%, and 30%) followed by oven roasting or steaming. EZ:faast gas chromatography–mass spectroscopy was used to quantify 20 free amino acids, while high performance liquid chromatography–UV was used to determine five 5′-nucleotides, six sugars, and five organic acids. Egg white contained limited amounts of all these compounds, which significantly increased (p ≤ 0.05) in the egg white–mushroom blends. When egg whites were substituted with 30% mushrooms, total free amino acids, 5′-nucleotides, soluble sugars, and organic acids reached 5.4–10.1, 2.6–3.7, 53.5–106, and 0.5–2.9 mg/g dry matter, respectively, which increased 260–510, 4.0–6.5, 12–79, and 2.4–4.2 times compared to egg white alone. The majority of these quantified compounds varied along with mushroom varieties (white and crimini) and cooking methods (steam and roast). The blends were mainly differentiated by the mushroom proportions-associated 30 taste-related compounds according to principal component analysis (filtered with compounds cos2 < 0.5). These results demonstrate the contribution of mushroom taste-related compounds to egg white flavor and associated impact factors, providing evidence to increase future mushroom utilization in food product development.
中文翻译：
用蘑菇部分取代的蛋清：用蘑菇氨基酸、5'-核苷酸、可溶性糖和有机酸以及影响因子进行味觉训练
蘑菇有可能部分替代蛋清，增加风味和营养。该研究量化了 16 种开发的混合物中的 36 种与味道相关的物质，其中部分蛋白被白蘑菇和 crimini 蘑菇（0%、10%、20% 和 30%）替代，然后在烤箱中烘烤或蒸。EZ:faast 气相色谱-质谱用于定量 20 种游离氨基酸，而高效液相色谱-UV 用于测定 5 种 5'-核苷酸、6 种糖和 5 种有机酸。蛋清中所有这些化合物的含量有限，显着增加（p≤ 0.05) 在蛋白-蘑菇混合物中。当蛋清用 30% 的蘑菇代替时，总游离氨基酸、5'-核苷酸、可溶性糖和有机酸分别达到 5.4-10.1、2.6-3.7、53.5-106 和 0.5-2.9 mg/g 干物质，与单独的蛋清相比，增加了 260-510、4.0-6.5、12-79 和 2.4-4.2 倍。大多数这些量化的化合物随着蘑菇品种（白色和克里米尼）和烹饪方法（蒸和烤）而变化。根据主成分分析（用化合物 cos 2< 0.5)。这些结果证明了蘑菇味道相关化合物对蛋清风味和相关影响因素的贡献，为增加未来蘑菇在食品开发中的利用提供了证据。
更新日期：2021-08-20
中文翻译：
用蘑菇部分取代的蛋清：用蘑菇氨基酸、5'-核苷酸、可溶性糖和有机酸以及影响因子进行味觉训练
蘑菇有可能部分替代蛋清，增加风味和营养。该研究量化了 16 种开发的混合物中的 36 种与味道相关的物质，其中部分蛋白被白蘑菇和 crimini 蘑菇（0%、10%、20% 和 30%）替代，然后在烤箱中烘烤或蒸。EZ:faast 气相色谱-质谱用于定量 20 种游离氨基酸，而高效液相色谱-UV 用于测定 5 种 5'-核苷酸、6 种糖和 5 种有机酸。蛋清中所有这些化合物的含量有限，显着增加（p≤ 0.05) 在蛋白-蘑菇混合物中。当蛋清用 30% 的蘑菇代替时，总游离氨基酸、5'-核苷酸、可溶性糖和有机酸分别达到 5.4-10.1、2.6-3.7、53.5-106 和 0.5-2.9 mg/g 干物质，与单独的蛋清相比，增加了 260-510、4.0-6.5、12-79 和 2.4-4.2 倍。大多数这些量化的化合物随着蘑菇品种（白色和克里米尼）和烹饪方法（蒸和烤）而变化。根据主成分分析（用化合物 cos 2< 0.5)。这些结果证明了蘑菇味道相关化合物对蛋清风味和相关影响因素的贡献，为增加未来蘑菇在食品开发中的利用提供了证据。
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