The impact of protein hydrolysis on biogenic amines production during sufu fermentation

This research was investigated the effects of different degrees of protein hydrolysis on formation of biogenic amines (BAs) during sufu fermentation. Proteolysis indicators and physicochemical parameters of sufu have been determined. Moreover, 7 BAs were detected using high performance liquid chroma...

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Bibliographic Details
Published in:Food control 2022-10, Vol.140, p.109105, Article 109105
Main Authors: Liu, Xu, Liang, Jingjing, Ma, Yanli, Sun, Jianfeng, Liu, Yaqiong, Gu, Xiaodong, Wang, Yinzhuang
Format: Article
Language:English
Subjects:
Amino acid decarboxylase
Biogenic amines
Fermentation
Proteolysis
Sufu
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Summary:This research was investigated the effects of different degrees of protein hydrolysis on formation of biogenic amines (BAs) during sufu fermentation. Proteolysis indicators and physicochemical parameters of sufu have been determined. Moreover, 7 BAs were detected using high performance liquid chromatography (HPLC). These results showed that the total BAs increased to the maximum of 318.59 mg/kg on 84 days of ripening. The physical indicators achieved the national standard, and pH ranged from 5.95 to 6.97 which could effectively prevent the formation of BAs by reducing the activity of decarboxylases. Proteolysis indicators, the contents of neutral proteases and basic proteases, increased on 28 days of ripening then decreased lightly during ripening period. For amino acid decarboxylase (AAD), maximum level of 151.65 IU/L was attained in the end. It showed a similar trend with the content of total BAs. The Pearson correlation analysis indicated that some BAs were positively correlated with protein metabolism (P 
ISSN:0956-7135
1873-7129
DOI:10.1016/j.foodcont.2022.109105