Study on Flavor Characteristics and Nutritional Evaluation of Free Amino Acids in Walnut Pellicle

PENG Jiajia; ZHANG Xiaojun; TIAN Xin; YANG Yanjun; DUAN Guofeng; GAO Peng; LIU Qunlong

doi:10.13386/j.issn1002-0306.2022120139

Volume 44 Issue 22

Nov. 2023

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2023 > 44(22): 226-232. > DOI: 10.13386/j.issn1002-0306.2022120139

PENG Jiajia, ZHANG Xiaojun, TIAN Xin, et al. Study on Flavor Characteristics and Nutritional Evaluation of Free Amino Acids in Walnut Pellicle[J]. Science and Technology of Food Industry, 2023, 44(22): 226−232. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022120139.

Citation:

PDF (1069 KB)

Study on Flavor Characteristics and Nutritional Evaluation of Free Amino Acids in Walnut Pellicle

1.
College of Horticulture, Shanxi Agricultural University, Jinzhong 030801, China
2.
Fruit Research Institute, Shanxi Agricultural University, Taiyuan 030031, China

More Information

Received Date: December 17, 2022
Available Online: September 16, 2023

Graphical Abstract

Abstract

Abstract

In order to explore the composition, taste characteristics and nutritional value of free amino acids in pellicle of different varieties of walnut, the content of free amino acid in the pellicle of 6 walnut varieties was detected, and the taste activity value (TAV) analysis, principal component analysis and comprehensive evaluation were carried out. The results showed that a total of 17 free amino acids could be detected in the pellicle of walnut, with a total content of 2673.86~3490.12 mg/kg. Nine medicinal amino acids accounted for 57.67%~68.23% of the total amino acids, and Leu was the first limiting amino acid in the pellicle. Glu, Asp, Thr, Cys and Arg were the main amino acids of free amino acids in the pellicle, with Glu having the highest content. The TAV value of Glu among the six cultivars was 2.34~3.81, which contributed the most to the umami of the pellicle. The TAV values of Arg in 'Jing 861', 'Bokexiang' and 'Jinboxiang 8' were 1.03~1.26, which contributed to the bitterness of the pellicle. Among the flavor amino acids, the content of umami amino acids was the highest, while aromatic amino acids had the lowest contentm. The ratio of bitter to sweet amino acid content in the 'Nonghe 1', 'Jing 861', 'Bokexiang' and 'Jinboxiang 8' was greater than 1. While the ratio of bitter to sweet amino acid content in the 'Fenhe 2' and ' Fenhe 4' was less than 1. The comprehensive quality of amino acids was also relatively higher. The amino acids in pellicle had high nutritional value and medicinal value, and the taste was bitter, as a food auxiliary material to supplement Thr, Ile and sulfur-containing amino acids, it could increase the overall taste richness of food.
- walnut,
- pellicle,
- flavor amino acids,
- taste

FullText(HTML)

References (30)

References

[1]	裴东, 郭宝光, 李丕军, 等. 我国核桃市场与产业调查分析报告[J]. 农产品市场,2021(19):54−56 PEI D, GUO B G, LI P J, et al. Investigation and analysis report on walnut market and industry in China[J]. Agricultural Products Market,2021(19):54−56.
[2]	常君, 任华东, 姚小华, 等. 41个薄壳山核桃品种果实营养成分与脂肪酸组成的比较分析[J]. 西南大学学报(自然科学版),2021,43(2):20−30 CHANG J, REN H D, YAO X H, et al. A comparative analysis of nutritional components and fatty acid composition of 41 pecan varieties[J]. Journal of Southwest University (Natural Science Edition),2021,43(2):20−30.
[3]	贾晓东, 罗会婷, 翟敏, 等. 薄壳山核桃营养物质变化及相关性研究[J]. 果树学报,2016,33(9):1120−1130 JIA X D, LUO H T, ZHAI M, et al. Dynamic changes and correlation analysis of nutrient contents in‘Pawnee’pecan ( Carya illinoinensis)[J]. Journal of Fruit Science,2016,33(9):1120−1130.
[4]	ALASALVAR C, BOLLING B W. Review of nut phytochemicals, fat-soluble bioactives, antioxidant components and health effects[J]. British Journal of Nutrition,2015,113S(2):S68−S78.
[5]	王小生. 必需氨基酸对人体健康的影响[J]. 中国食物与营养,2005(7):48−49 WANG X S. Effects of essential amino acids on human health[J]. Food and Nutrition in China,2005(7):48−49.
[6]	李玖炎, 雷连成, 黄晶. 精氨酸代谢对肿瘤生长及肿瘤免疫的影响[J/OL]. 中国免疫学杂志: 1−34[2023-10-17]. http://kns.cnki.net/kcms/detail/22.1126.R.20221031.1802.002.html LI J Y, LEI L C, HUANG J. The effect of arginine metabolism on tumor growth and tumor immunity[J/OL]. Chinese Journal of Immunology:1−34[2023-10-17]. http://kns.cnki.net/kcms/detail/22.1126.R.20221031.1802.002.html.
[7]	李淑兰, 刘凤莲, 王学斌, 等. 谷氨酸及其受体在脑内的存在作用与谷氨酸的神经毒性[J]. 中国临床康复,2004(22):4553−4555 LI S L, LIU F L, WANG X B, et al. The existence and function of glutamic acid and its receptor in the brain and the neurotoxicity of glutamic acid[J]. Chinese Journal of Clinical Rehabilitation,2004(22):4553−4555.
[8]	李学贤, 张雪, 童灵, 等. 游离氨基酸改善作物风味品质综述[J]. 中国农业大学学报,2022,27(4):73−81 LI X X, ZHANG X, TONG L, et al. Summary of free amino acids to improve crop flavor quality[J]. Journal of China Agricultural University,2022,27(4):73−81.
[9]	杨永涛, 潘思源, 靳欣欣, 等. 不同品种核桃的氨基酸营养价值评价[J]. 食品科学,2017,38(13):207−212 YANG Y T, PAN S Y, JIN X X, et al. Amino acid composition and nutritional evaluation of different varieties of walnut[J]. Food Science,2017,38(13):207−212.
[10]	毛晓英, 华欲飞. 新疆薄皮核桃的化学组成及特性的研究[J]. 食品工业科技,2011,32(9):389−392 MAO X Y, HUA Y F. Research of chemical composition and properties of thin-shelled walnut in Xinjiang[J]. Science and Technology of Food Industry,2011,32(9):389−392.
[11]	常君, 张潇丹, 王开良, 等. 不同薄壳山核桃无性系种仁氨基酸组成的比较[J]. 经济林研究,2020,38(4):125−133 CHANG J, ZHANG X D, WANG K L, et al. Comparison of amino acid composition of different clones of pecan[J]. Non-wood Forest Research,2020,38(4):125−133.
[12]	王蕤, 汤富彬, 钟冬莲, 等. 4种胡桃科坚果中氨基酸和脂肪酸组成分析与营养评价[J]. 中国油脂,2020,45(4):86−91 WANG R, TANG F B, ZHONG D L, et al. Composition analysis and nutrition evaluation of amino acids and fatty acids in four nuts of Juglandaceae[J]. China Oils and Fats,2020,45(4):86−91.
[13]	PERSIC M, MIKULIC-PETKOVSEK M, SLATNAR A, et al. Changes in phenolic profiles of red-colored pellicle walnut and hazelnut kernel during ripening[J]. Food Chemistry,2018,252(30):349−355.
[14]	荣瑞芬, 历重先, 刘雪峥, 等. 核桃内种皮营养与功能成分初步分析研究[J]. 食品科学,2008,29(11):541−543 doi: 10.3321/j.issn:1002-6630.2008.11.125 RONG R F, LI C X, LIU X Z, et al. Primary determination study on contents of nutritional and functional components of walnut kernel pellicle[J]. Food Science,2008,29(11):541−543. doi: 10.3321/j.issn:1002-6630.2008.11.125
[15]	谢素雅, 曹尚桥, 李红波, 等. 核桃内种皮脂质和氨基酸组成分析[J]. 农产品加工,2022(23):5−10 XIE S Y, CAO S Q, LI H B, et al. Comprehensive analysis of amino acid and lipid composition in walnut kernel pellicle[J]. Farm Products Processing,2022(23):5−10.
[16]	贺娜, 耿树香, 宁德鲁, 等. 云南核桃分心木氨基酸含量及综合评价[J]. 西南林业大学学报(自然科学版),2018,38(4):200−205 HE N, GENG S X, NING D L, et al. Amino acid content and comprehensive evaluation of Diaphragma juglandis fructus in Yunnan[J]. Journal of Southwest Forestry University (Natural Science Edition ),2018,38(4):200−205.
[17]	苏彦苹, 赵爽, 齐国辉, 等. 26份新疆核桃种仁蛋白质与氨基酸相关性分析[J]. 中国油脂,2020,45(6):110−114 SU Y P, ZHAO S, QI G H, et al. Correlation analysis of protein and amino acid component of 26 walnut kernels in Xinjiang[J]. China Oils and Fats,2020,45(6):110−114.
[18]	杨旭昆, 汪禄祥, 叶艳萍, 等. 7种云南产核桃中17种氨基酸含量测定与必需氨基酸模式分析[J]. 食品安全质量检测学报,2020,11(6):1889−1894 YANG X K, WANG L X, YE Y P, et al. Quantitative determination of 17 kinds of amino acids and pattern analysis of essential amino acids in 7 local walnut varieties in Yunnan province[J]. Journal of Food Safety and Quality,2020,11(6):1889−1894.
[19]	刘伟, 张群, 李志坚, 等. 不同品种黄花菜游离氨基酸组成的主成分分析及聚类分析[J]. 食品科学,2019,40(10):243−250 LIU W, ZHANG Q, LI Z J, et al. Principal component analysis and cluster analysis for evaluating free amino acids of different cultivars of daylily buds[J]. Food Science,2019,40(10):243−250.
[20]	王丽艳, 荆瑞勇, 郭永霞, 等. 基于氨基酸含量的市售14种食用蘑菇的综合评价[J]. 食品科学,2021,42(16):203−208 WANG L Y, JING R Y, GUO Y X, et al. Comprehensive evaluation of 14 mushroom species from market based on amino acid content[J]. Food Science,2021,42(16):203−208.
[21]	WANG W L, ZHOU X R, LIU Y. Characterization and evaluation of umami taste:A review[J]. TrAC Trends in Analytical Chemistry Volume,2020,127:115876. doi: 10.1016/j.trac.2020.115876
[22]	KIM Y, KIM E Y, SON H J, et al. Identification of a key umami-active fraction in modernized Korean soy sauce and the impact there of on bitter-masking[J]. Food Chemistry,2017,233:256−262. doi: 10.1016/j.foodchem.2017.04.123
[23]	刘雨霞. 不同核桃品种内种皮苦涩味物质差异研究[D]. 太原:山西农业大学, 2021 LIU Y X. Study on the difference of bitter and astringent substances in walnut kernel pellicle of different varieties[D]. Taiyuan:Shanxi Agricultural University, 2021.
[24]	AKITOMI H, TAHARA Y, YASUURA M, et al. Quantification of tastes of amino acids using taste sensors[J]. Sensors & Actuators B Chemical,2013,179:276−281.
[25]	OGAWA T, NAKAMURA T, TSUJI E, et al. The combination effect of L-arginine and NaCl on bitterness suppression of amino acid solutions[J]. Chemical & Pharmaceutical Bulletin,2004,52(2):172−177.
[26]	MELIS M, ARCA M, ARAGONI M C, et al. Dose-dependent effects of L-arginine on PROP bitterness intensity and latency and characteristics of the chemical interaction between PROP and L-arginine[J]. PLoS One,2015,10(6):e0131104. doi: 10.1371/journal.pone.0131104
[27]	ADAMCZYK B, ADAMCZYK S, SMOLANDER A, et al. Tannic acid and Norway spruce condensed tannins can precipitate various organic nitrogen compounds[J]. Soil Biology and Biochemistry,2011,43(3):628−637. doi: 10.1016/j.soilbio.2010.11.034
[28]	陈兆斌. 氨基酸的苦味淬灭研究及评价模型的构建[D]. 南京:南京大学, 2013 CHEN Z B. Research on amino acids’ bitterness masking and development of novel bitterness evaluation methods[D]. Nanjing:Nanjing University, 2013.
[29]	LIOE H N, APRIYANTONO A, TAKARA K, et al. Umami taste enhancement of MSG/NaCl mixtures by subthreshold l- α-aromatic amino acids[J]. Journal of Food Science,2005,70(7):401−405. doi: 10.1111/j.1365-2621.2005.tb11483.x
[30]	时羽杰, 邬晓勇, 糜加轩, 等. 核桃内种皮苦涩味品质代谢组学分析[J]. 西北农林科技大学学报(自然科学版),2021,49(6):54−64 SHI Y J, WU X Y, MI J X, et al. Metabonomics of bitter taste quality of walnut kernel pellicle[J]. Journal of Northwest A&F University (Nat Sci Ed),2021,49(6):54−64.

[1]	ZHAO Xiaoliang, MOU He, ZHANG Jing, ZHANG Weijie. Optimization of the Extraction Process and in Vitro Antioxidant and Hypolipidemic Activities of Polysaccharides from Sophora flavescens[J]. Science and Technology of Food Industry, 2024, 45(13): 212-220. DOI: 10.13386/j.issn1002-0306.2023120305
[2]	KANG Zhongyu, ZHAO Daqing, YAO Jiajing, ZHAO Liming, HUANG Baotai, LIU Li, QI Bin. Optimization of Flash Extraction Process and Antioxidant Activity of American Ginseng Flower Polysaccharides[J]. Science and Technology of Food Industry, 2024, 45(7): 184-190. DOI: 10.13386/j.issn1002-0306.2023050278
[3]	HUANG Minghao, HUANG Taiqi, DENG Lijuan. Optimization of Solanum lyratum Crude Polysaccharide Extraction Process Using Response Surface Methodology and Analysis ofIts In Vitro Antioxidant Activity[J]. Science and Technology of Food Industry, 2023, 44(22): 219-225. DOI: 10.13386/j.issn1002-0306.2023040182
[4]	WANG Yan, DUAN Xuewei, ZHANG Minjun, YANG Huiwen, LIU Bing, YOU Tianhui. Optimization of Extraction Process of Polysaccharide from Black Corn Kernel by Response Surface Method and Analysis of Its Antioxidant Activity[J]. Science and Technology of Food Industry, 2023, 44(22): 191-200. DOI: 10.13386/j.issn1002-0306.2023020118
[5]	XIA Yuhong, LIU Ying, ZHOU Ming, ZHU Zhenxin, LU Yue, LIU Hongcun, MENG Juan, GONG Zhiqiang, YANG Lifang. Extraction Process Optimization and Antioxidant Activity of Total Flavonoids from Haloragis micrantha (Thunb.) R. Brown.[J]. Science and Technology of Food Industry, 2023, 44(18): 244-250. DOI: 10.13386/j.issn1002-0306.2022100235
[6]	ZHANG Minjun, DUAN Xuewei, WANG Yan, YANG Huiwen, LIU Bing, XIANG Wenjing, YOU Tianhui. Optimization of Ethanol Extraction Process for Active Components from Broussonetia papyrifera Root Bark and Its Antioxidant Activity[J]. Science and Technology of Food Industry, 2023, 44(11): 196-203. DOI: 10.13386/j.issn1002-0306.2022070304
[7]	WEI Yuping, ZHAO Yan, ZHANG Li, WANG Qiongqiong, PU Yunfeng, HOU Xujie, SONG Lijun. Optimization of Ultrasonic-assisted Extraction of Phenylethanoside from Cistanche tubulosa and Its Antioxidant Activities[J]. Science and Technology of Food Industry, 2022, 43(13): 148-155. DOI: 10.13386/j.issn1002-0306.2021090248
[8]	XU Xian, AN Zhaoxiang, LI Xiaoming, LIU Fuyuan, CHENG Hongzhen, SHEN Yonggen, CAI Zhipeng. Optimization of Extraction Process of Protein from Citrus Peel and Its Antioxidant Activity[J]. Science and Technology of Food Industry, 2021, 42(16): 154-162. DOI: 10.13386/j.issn1002-0306.2020110070
[9]	LI Xin-ran, ZHANG Hua-xing, WENG Gui-ying, WANG Xu-ying. Optimization of Extraction Process of Total Flavonoids from Passion Fruit and Its Antioxidant Activity[J]. Science and Technology of Food Industry, 2020, 41(24): 106-112. DOI: 10.13386/j.issn1002-0306.2020020275
[10]	CAO Pei-jie, CUI Jin, MA Yan-hong. Optimization of Ultrasonic Enzymatic Extraction of Flavonoids from Mulberry Seed and Its Antibacterial and Antioxidant Activities[J]. Science and Technology of Food Industry, 2019, 40(2): 175-182. DOI: 10.13386/j.issn1002-0306.2019.02.031

Supplements (0)

Cited By

Cited by

Periodical cited type(2)

1.	果欣雨，侯蔷，吴江爱，谷守国，周璇，郑百芹，周鑫. 注水肉的类型及检测方法研究. 养殖与饲料. 2025(02): 118-122 .
2.	韩会丽. 如何区分PSE肉、注水肉及注胶肉. 青海畜牧兽医杂志. 2024(06): 56-57+60 .