Hu, Si’s team published research in LWT–Food Science and Technology in 2020-06-30 | 58-97-9

LWT–Food Science and Technology published new progress about Amino acids Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 58-97-9 belongs to class tetrahydrofurans, and the molecular formula is C9H13N2O9P, Recommanded Product: ((2R,3S,4R,5R)-5-(2,4-Dioxo-3,4-dihydropyrimidin-1(2H)-yl)-3,4-dihydroxytetrahydrofuran-2-yl)methyl dihydrogen phosphate.

Hu, Si; Feng, Xi; Huang, Wen; Ibrahim, Salam A.; Liu, Ying published the artcile< Effects of drying methods on non-volatile taste components of Stropharia rugoso-annulata mushrooms.>, Recommanded Product: ((2R,3S,4R,5R)-5-(2,4-Dioxo-3,4-dihydropyrimidin-1(2H)-yl)-3,4-dihydroxytetrahydrofuran-2-yl)methyl dihydrogen phosphate, the main research area is Stropharia non volatile compound hot air vacuum freeze drying.

In this study, the pileus and stipe of Stropharia rugoso-annulata were sep. dehydrated using natural air drying (NAD), hot air drying (HAD) and vacuum freeze drying (VFD), the proximate composition and non-volatile compounds (soluble sugars, organic acids, free amino acids and 5′-nucleotides) were investigated. We found that the contents of free amino acids (37.21-51.07 mg/g) and 5′-nucleotides (18.33-22.76 mg/g) in pileus were higher than those of stipe. The contents of MSG-like amino acids (3.61-11.70 mg/g) and flavor 5′-nucleotides (5.47-5.94 mg/g) in pileus were also higher than those of stipe. The dried S. rugoso-annulata treated with VFD had the highest levels of soluble sugars, organic acids, free amino acids and 5′-nucleotides. We found that NAD and HAD had medium levels of MSG-like amino acids (7.95-11.7 mg/g) and VFD had low levels of MSG-like amino acids (3.16-3.61 mg/g). Moreover, HAD had the highest level of equivalent umami concentration (EUC) value (784.05 g MSG/100 g). Our results suggested that VFD was better to preserve the non-volatile compounds in S. rugoso-annulata, but HAD would be a potential method to produce umami concentration of dried S. rugoso-annulata.

LWT–Food Science and Technology published new progress about Amino acids Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 58-97-9 belongs to class tetrahydrofurans, and the molecular formula is C9H13N2O9P, Recommanded Product: ((2R,3S,4R,5R)-5-(2,4-Dioxo-3,4-dihydropyrimidin-1(2H)-yl)-3,4-dihydroxytetrahydrofuran-2-yl)methyl dihydrogen phosphate.

Referemce:
Tetrahydrofuran – Wikipedia,
Tetrahydrofuran | (CH2)3CH2O – PubChem