Jarunrattanasri Arporn, Theerakulkait Chockchai, Cadwallader Keith R
Department of Food Science and Technology, Kasetsart University, Bangkok, 10900, Thailand.
J Agric Food Chem. 2007 Apr 18;55(8):3044-50. doi: 10.1021/jf0631474. Epub 2007 Mar 17.
Hydrolyzed vegetable protein (HVP) was prepared from rice bran protein concentrate (RBPc) by partial hydrolysis with aqueous 0.5 N HCl at 95 degrees C for 12 or 36 h (H-RBPc-12 and H-RBPc-36, respectively). Aroma components of the RBPc and the HVPs were characterized by gas chromatography-olfactometry, gas chromatography-mass spectrometry, aroma extract dilution analysis, and calculation of odor activity values (OAVs). The predominant odorants in RBPc were 3-methylbutanal, hexanal, 2-aminoacetophenone, (E)-2-nonenal, phenylacetaldehyde, and beta-damascenone. Among these, the odor of 2-aminoacetophenone, present at 59 ng/g in RBPc, was reminiscent of the typical odor of RBPc. Most of the predominant odorants had higher log3FD factors in the H-RBPc-36 as compared to H-RBPc-12. Aroma impact compounds of H-RBPc-12 and H-RBPc-36 were 2-methoxyphenol (guaiacol), 4-hydroxy-2,5-dimethyl-3(2H)furanone, 3-hydroxy-4,5-dimethyl-2(5H)furanone (sotolon), vanillin, 3-methylbutanal, (E)-2-nonenal, 4-vinyl-2-methoxyphenol (p-vinylguaiacol), and beta-damascenone. Guaiacol had the highest OAV values of 2770 and 17650 in H-RBPc-12 and H-RBPc-36, respectively.
水解植物蛋白（HVP）由米糠浓缩蛋白（RBPc）制备而成，在95℃下用0.5N盐酸水溶液进行部分水解12小时或36小时（分别得到H-RBPc-12和H-RBPc-36）。通过气相色谱-嗅觉测定法、气相色谱-质谱法、香气提取物稀释分析以及气味活性值（OAVs）的计算对RBPc和HVP的香气成分进行了表征。RBPc中的主要气味物质为3-甲基丁醛、己醛、2-氨基苯乙酮、（E）-2-壬烯醛、苯乙醛和β-大马酮。其中，RBPc中含量为59 ng/g的2-氨基苯乙酮的气味让人联想到RBPc的典型气味。与H-RBPc-12相比，大多数主要气味物质在H-RBPc-36中的log3FD因子更高。H-RBPc-12和H-RBPc-36的香气影响化合物为2-甲氧基苯酚（愈创木酚）、4-羟基-2,5-二甲基-3（2H）呋喃酮、3-羟基-4,5-二甲基-2（5H）呋喃酮（ sotolon）、香草醛、3-甲基丁醛、（E）-2-壬烯醛、4-乙烯基-2-甲氧基苯酚（对乙烯基愈创木酚）和β-大马酮。愈创木酚在H-RBPc-12和H-RBPc-36中的OAV值最高，分别为2770和17650。
