摘要
Egg white is a nutritious and valuable resource,rich in protein and free of fat.However,the fishy taste of raw eggs has become a limiting factor in its application.This study aims to enhance the flavor of egg white through enzymatic hydrolysis-assisted lactic acid fermentation.The investigation explored the impact of neutral protease,papain protease,and their combination on the physico-chemical characteristics and volatile flavor compounds of fermented egg white.The protein subunits,molecular weight distribution,amino acid content and volatile flavor compounds of the samples were determined by SDS-PAGE,HPLC,amino acid analyzer and GC-MS.The results showed that the range of oligopeptide fragments(1000 Da-5000 Da)produced by papain hydrolysis was wider than that of neutral protease treatment.The growth of lactic acid bacteria is more inclined to utilize oligopeptides,so the papain-containing group of lactic acid bacteria exhibits more vigorous growth and demonstrates superior characteristics,particularly in the unique flavor of yogurt.Compared with the neutral protease group,the levels of diacetyl,acetaldehyde,acetone,acid,alcohol and ketone related to the characteristic flavor of yogurt were significantly increased,and the contents of aromatic amino acids and umami amino acids were also significantly increased.These flavorful amino acids play a key role in giving these foods their pleasing taste.By employing enzymolysis-assisted fermentation technology,we can effectively mitigate the"fishy taste"of egg whites while enhancing their flavor profile and nutritional value,thereby catering to the growing consumer demand for health-conscious food choices.Moreover,this innovative approach also establishes a robust foundation for future development of egg white products with antioxidant,anti-inflammatory,or blood sugar regulatory functionalities in terms of optimizing their sensory attributes.Through these advancements,our aim is to offer consumers an array of delectable and nourishing options.
基金
supported by the National Key Research and Development Program of China(2022YFD2101004)
The authors would thank the grants from the“Collaborative innovation center of food safety and quality control in Jiangsu Province”industry development program and appreciate the Natural Science Foundation of Jiangsu Province for support(No.BK20221071)
China Postdoctoral Science Foundation(No.2024M751154)
support of Jiangsu Funding Program for Excellent Postdoctoral Talent(2024ZB741).
