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Effects of sonication on the extraction of free-amino acids from moromi and application to the laboratory scale rapid fermentation of soy sauce


Citation

Goh, Kok Ming and Lai, Oi Ming and Abas, Faridah and Tan, Chin Ping (2017) Effects of sonication on the extraction of free-amino acids from moromi and application to the laboratory scale rapid fermentation of soy sauce. Food Chemistry, 215. pp. 200-208. ISSN 0308-8146; ESSN: 1873-7072

Abstract

Soy sauce fermentation was simulated in a laboratory and subjected to 10 min of sonication. A full factorial design, including different cycles, probe size, and amplitude was used. The composition of 17 free-amino acids (FAAs) was determined by the AccQ-Tag method with fluorescent detection. Main effect plots showed total FAAs extraction was favoured under continuous sonication at 100% amplitude using a 14 mm diameter transducer probe, reaching 1214.2 ± 64.3 mg/100 ml of total FAAs. Moreover, after 7 days of fermentation, sonication treatment caused significantly higher levels (p < 0.05) of glutamic acids (343.0 ± 22.09 mg/100 g), total FAAs (1720.0 ± 70.6 mg/100 g), and essential FAAs (776.3 ± 7.0 mg/100 g) 3 days sooner than the control. Meanwhile, enzymatic and microbial behaviours remained undisturbed. Collectively, the sonication to moromi resulted in maturation 57% faster than the untreated control.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Biotechnology and Biomolecular Sciences
Faculty of Food Science and Technology
DOI Number: https://doi.org/10.1016/j.foodchem.2016.07.146
Publisher: Elsevier
Keywords: Ultrasound-assisted extraction; Sonication; Free-amino acid; Fermentation; Soy sauce
Depositing User: Nurul Ainie Mokhtar
Date Deposited: 30 Oct 2018 07:27
Last Modified: 30 Oct 2018 07:27
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.foodchem.2016.07.146
URI: http://psasir.upm.edu.my/id/eprint/61672
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