Change of Free Sugars and Amino Acids in Fresh Corn Juice during Autoclaving
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Abstract:
Aimed at verifying the changes of taste-related components in fresh corn juice during autoclaving, milk-stage sweet corn, waxy corn and common corn juice were processed and the changes of sucrose, fructose, glucose and 19 free amino acids contents were determined using HPLC. Results showed that sweet corn juice had the highest sucrose content 11.94~18.09 mg/mL, while the waxy corn juice had the lowest value 0.12~0.34 mg/mL. During the sterilization, the fructose and glucose content in waxy corn and common corn juice decreased with the extending time, however, all the sugars in sweet corn juice increased first and then decreased. Sweet taste amino acids and umami amino acids were the main amino acids in the corn juices, and they contribute 68.77%~80.20% of the total amino acids. Moreover, the relationships of the 19 amino acids during sterilization were displayed using heat maps and principle component analysis (PCA) profiles. The changes of amino acids in sweet corn juice were similar to those in waxy corn juice. Both of them had six amino acids that increased during sterilization and showed significant correlations, which was different in common corn juice. These results would contribute to fresh corn juice quality improvement during processing.
