Free-amino acid profiles of thua nao, a Thai fermented soybean |
| |
| Authors: | Katekan Dajanta Arunee Apichartsrangkoon Ekachai Chukeatirote Richard A. Frazier |
| |
| Affiliation: | 1. Faculty of Food and Agricultural Technology, Pibulsongkram Rajabhat University, Phitsanulok, Thailand;2. Division of Food Science and Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand;3. School of Science, Mae Fah Luang University, Chiang Rai, Thailand;4. School of Food and Nutritional Sciences, The University of Reading, Reading, UK |
| |
| Abstract: | Thua nao, a rich source of free-amino acids, is a fermented soybean, usually used as seasoning or flavouring enhancer in northern Thailand. Free-amino acids (FAA) of unfermented/cooked soybeans, thua nao, fermented by pure Bacillus subtilis TN51 (TNB51), and a naturally fermented product (TNMX), were investigated by pre-column derivatisation with 9-fluorenylmethyl chloroformate, followed by reversed-phase HPLC. Total FAA and essential amino acids were found at significantly higher concentrations in TNB51 thua nao than in TNMX thua nao (naturally fermented). Both fermented thua nao had much higher concentrations of FAA than had their unfermented counterparts. With respect to taste-enhancing FAA, typical bitter attributes of thua nao came mainly from hydrophobic and basic FAA, whereas an umami attribute came predominantly from acidic FAA. |
| |
| Keywords: | Fermented soybean Thua nao Amino acid profile |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
