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中国精品科技期刊2020
高子琪,李泽林,牛之瑞,等. 不同初加工方式云南小粒咖啡游离氨基酸差异及其呈味机制[J]. 食品工业科技,2025,46(7):1−10. doi: 10.13386/j.issn1002-0306.2024060419.
引用本文: 高子琪,李泽林,牛之瑞,等. 不同初加工方式云南小粒咖啡游离氨基酸差异及其呈味机制[J]. 食品工业科技,2025,46(7):1−10. doi: 10.13386/j.issn1002-0306.2024060419.
GAO Ziqi, LI Zelin, Niu Zhirui, et al. Difference of Free Amino Acids in Different Primary Processed Yunnan Arabica Coffee and Its Taste Forming Mechanism[J]. Science and Technology of Food Industry, 2025, 46(7): 1−10. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024060419.
Citation: GAO Ziqi, LI Zelin, Niu Zhirui, et al. Difference of Free Amino Acids in Different Primary Processed Yunnan Arabica Coffee and Its Taste Forming Mechanism[J]. Science and Technology of Food Industry, 2025, 46(7): 1−10. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024060419.

不同初加工方式云南小粒咖啡游离氨基酸差异及其呈味机制

Difference of Free Amino Acids in Different Primary Processed Yunnan Arabica Coffee and Its Taste Forming Mechanism

  • 摘要: 为探究三种不同初加工方式(水洗、蜜处理和日晒)对云南小粒咖啡液中游离氨基酸的影响及其呈味机制,本研究通过杜马斯定氮法、高效液相色谱法测定了样品中总蛋白和游离氨基酸含量及组成,并通过主成分分析(Principal component analysis,PCA)、正交偏最小二乘判别分析(Orthogonal partial least squares-discriminant analysis,OPLS-DA)对特征滋味氨基酸进行筛选和分子对接进行呈味机制验证。结果表明,水洗咖啡豆的蛋白质含量最高,其次是蜜处理,日晒含量最低;咖啡液中可溶性蛋白含量为水洗最高(0.40%),日晒次之(0.36%),蜜处理最低(0.33%)。从三组样品中均检测到17种游离氨基酸,但含量、分布和占比不同。水洗样品总游离氨基酸含量最高达314.20 mg/L、日晒第二为304.99 mg/L、蜜处理含量最低278.08 mg/L,其中水洗的鲜味和甜味氨基酸总含量最高,日晒中苦味氨基酸总含量最高,蜜处理的鲜味、苦味和甜味氨基酸总含量均最低。PCA和OPLS-DA进一步筛选得到Thr、Tyr、Phe分别是水洗、蜜处理和日晒咖啡液的特征滋味氨基酸。分子对接结果表明,三种特征游离氨基酸可通过氢键、范德华力、疏水、静电等相互作用力与T1R2/T1R3和T2R14受体紧密结合,从而呈现它们的滋味特性。

     

    Abstract: To explore the influence of three different primary processing methods (wet-processed, honey-processed and sun-exposed processed) of Yunnan Arabica coffee on the free amino acid and its taste forming mechanisms, the total protein content, free amino acids content and composition were measured by using a Dumas nitrogen analyzer (Dumas) and high-performance liquid chromatography (HPLC). And, principal component analysis (PCA) and Orthogonal partial least squares-discriminant analysis (OPLS-DA) were used to screening characteristic taste amino acids and employed molecular docking to verify its taste forming mechanism. The findings indicated that the protein content was highest in wet-processsed coffee beans, followed by honey-processed coffee, and lowest in sun-exposed samples. The soluble protein content in the coffee extraction was highest in the washed process (0.40%), followed by sun-exposed (0.36%) and honey-processed (0.33%). All three samples were found to contain 17 free amino acids, but the content, distribution, and proportion were different. The total free amino acid content of the wet-processsed samples reached 314.20 mg/L, followed by the sun-exposed samples at 304.99 mg/L, and the honey-treated samples had the lowest content at 278.08 mg/L. Among them, the wet-processsed samples had the highest total content of umami and sweet amino acids, while the sun-exposed samples had the highest total content of bitter amino acids. The honey-treated samples had the lowest total content of umami, bitter, and sweet amino acids. PCA and OPLS-DA further identified Thr, Tyr, and Phe as the principal taste amino acids in wet-processed, honey-processed and sun-exposed processed coffee samples. The results of molecular docking indicated that the three specific free amino acids can strongly bind to the T1R2/T1R3 and T2R14 receptors through hydrogen bonds, van der Waals forces, hydrophobic, and electrostatic interactions, demonstrating their taste characteristics.

     

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