Department of Food Science, University of Wisconsin, Madison, WI, USA.
Annu Rev Food Sci Technol. 2013;4:327-46. doi: 10.1146/annurev-food-030212-182650. Epub 2013 Jan 3.
Off-flavors remain a major hurdle in expanding the use of soy protein isolate (SPI) in mainstream food applications. The complexity in solving this problem arises from the presence of protein-bound precursors in SPI. Among the most predominant sources of off-flavors in SPI is the residual amount of phospholipids that contain polyunsaturated fatty acids (PUFAs). Autoxidation of PUFAs generates several classes of volatile compounds that contribute to the beany, grassy, or green odor of SPI. In addition, several polyphenolic compounds, such as isoflavones, saponins, phenolic acids, etc., impart bitter and astringent tastes to SPI. Traditional methods for removing protein-bound precursors from SPI and their limitations are reviewed. The most notable trade-off of conventional methods is the loss of protein functionality to some degree. Therefore, pursuit of gentler treatments to overcome SPI off-flavor has been the focus of industry and academia alike. Novel approaches that employ β-cyclodextrin to remove both SPI-bound precursors and volatile compounds are described.
异味仍然是扩大大豆分离蛋白（SPI）在主流食品应用中使用的主要障碍。解决这个问题的复杂性源于 SPI 中存在蛋白质结合的前体。在 SPI 中产生异味的最主要来源之一是含有多不饱和脂肪酸（PUFAs）的残余磷脂。PUFAs 的自动氧化会生成几类挥发性化合物，这些化合物会导致 SPI 具有豆腥味、草腥味或青腥味。此外，几种多酚化合物，如异黄酮、皂苷、酚酸等，会给 SPI 带来苦味和涩味。本文综述了从 SPI 中去除蛋白质结合前体的传统方法及其局限性。传统方法最显著的缺点是在某种程度上损失了蛋白质的功能。因此，寻求更温和的处理方法来克服 SPI 的异味一直是工业界和学术界关注的焦点。本文还描述了使用β-环糊精去除 SPI 结合前体和挥发性化合物的新方法。
