Amino acid sune mahimman abubuwan dandano a cikin shayi. A lokacin sarrafa nainjin sarrafa shayi, daban-daban enzymatic ko marasa enzymatic halayen suma za su faru kuma za a canza su zuwa muhimman sassa na kamshin shayi da pigments. A halin yanzu, an sami amino acid 26 a cikin shayi, gami da amino acid guda 20 da aka samu daga furotin da kuma amino acid guda 6 waɗanda ba su da furotin.

1. Tasirin albarkatun germplasm na shayi akan kira, metabolism da kuma canza amino acid na shayi.

Abubuwan da ke cikin amino acid, musamman theanine, sun bambanta tsakanin nau'ikan bishiyar shayi daban-daban. Yawan nau'in ganyen ganye yana ƙaruwa tare da matsayin ganye na ganye ɗaya, ganye biyu, da ganye uku, kuma abun ciki na theanine a cikin ƙananan harbe shine mafi girma.

2. Tasirin yanayin samarwa akan kira, metabolism da kuma canza amino acid na shayi

A cikin bazara, zaka iya amfani da agirbin shayir a yi saurin ɗebo ganyen shayi. Abun cikin amino acid na shayin bazara yana da girma fiye da na shayin bazara. Dalilin shi ne cewa haske mai ƙarfi da zafin jiki mai zafi a lokacin rani zai haifar da ƙananan ƙwayar itacen shayi na nitrogen da karfi na theanine hydrolysis da ikon canzawa, wanda ya haifar da ƙananan amino acid a cikin ƙananan harbe a lokacin rani.

3. Hanyoyin fasaha na sarrafawa da ajiya akan kira, metabolism da kuma canza amino acid na shayi

Canje-canje a cikin amino acid abun ciki na shayi a lokacin sarrafa yana shafar abubuwa biyu. A gefe guda, wasu ƙananan sunadaran kwayoyin halitta ko polypeptides suna yin hydrolysis na gida da pyrolysis a ƙarƙashin aikin danshi da zafi, suna haifar da tarin amino acid; a daya bangaren kuma, amino acid din su ne Ana rage ta ta hanyar oxidation, hydrolysis, canji, da hade da sukari da polyphenols don samar da launi, ƙanshi da abubuwan dandano.

(1) Yadawa da bushewa

A lokacin yadawa dainjin bushewar shayimatakai, free amino acid suna samuwa ta hanyar gina jiki hydrolysis, don haka jimillar abun ciki na amino acid gabaɗaya yana nuna haɓakar haɓakawa. Duk da haka, abun ciki na theanine yana kunna maganganun theanine hydrolase saboda asarar ruwa, yana sa theanine ya zama hydrolyzed, yana nuna Downtrend.

(2) Matakin hakowa

An raba fermentation yafi zuwa polyphenol oxidase fermentation da ƙananan ƙwayoyin cuta. A lokacin aikin fermentation na shayi, sel sun lalace bayan an wuce su ta hanyarinjin mirgina shayi, da kuma abubuwan phenolic a cikin sel suna yin oxidized ta hanyar polyphenol oxidase. Sakamakon mahadi na quinone suna fuskantar wasu halayen sinadarai masu jujjuyawa ko da ba za a iya jurewa ba tare da amino acid, wanda ke da wani tasiri akan ƙamshin shayin baki. muhimmiyar rawa.

(3) Gyarawa da bushewa

A lokacin gyaran gyare-gyare da bushewa, yawan zafin jiki yana taka muhimmiyar rawa. Amino acid sau da yawa suna jurewa polymerization na oxidative tare da o-quinones ko kuma su fuskanci halayen Maillard tare da mahadi na carbonyl. Mafi girman zazzabi na injin gyara shayi, mafi girman zafin jiki nainjin gyara shayi, mafi yawan sinadarin amino acid za su kasance yayin da suke haɓaka hydrolysis na sunadaran. da canji.

(4)Ajiya

A lokacin aikin ajiyar shayi, amino acid za su ƙara ƙasƙanta kuma su canza saboda canje-canjen yanayi da lokaci. Mafi girman zafin jiki kuma mafi girman zafi, mafi girman adadin lalacewa.