Yoo Sang-Hun, Chang Yoon Hyuk
Department of Asian Cuisine and Culinary Arts, Youngsan University, Busan 48015, Korea.
Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Korea.
Prev Nutr Food Sci. 2016 Dec;21(4):338-347. doi: 10.3746/pnf.2016.21.4.338. Epub 2016 Dec 31.
The present study investigated the volatile compound, physicochemical, and antioxidant properties of beany flavor-removed soy protein isolate (SPI) hydrolyzates produced by combined high temperature pre-treatment and enzymatic hydrolysis. Without remarkable changes in amino acid composition, reductions of residual lipoxygenase activity and beany flavor-causing volatile compounds such as hexanol, hexanal, and pentanol in SPI were observed after combined heating and enzymatic treatments. The degree of hydrolysis, emulsion capacity and stability, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, and superoxide radical scavenging activity of SPI were significantly increased, but the magnitudes of apparent viscosity, consistency index, and dynamic moduli (G', G″) of SPI were significantly decreased after the combined heating and enzymatic treatments. Based on these results, it was suggested that the enzymatic hydrolysis in combination with high temperature pre-treatment may allow for the production of beany flavor-removed SPI hydrolyzates with superior emulsifying and antioxidant functionalities.
本研究考察了高温预处理与酶解相结合制备的脱豆腥味大豆分离蛋白（SPI）水解产物的挥发性成分、理化性质及抗氧化性能。在氨基酸组成无显著变化的情况下，联合加热和酶处理后，SPI中残留的脂氧合酶活性以及导致豆腥味的挥发性化合物如己醇、己醛和戊醇的含量均有所降低。联合加热和酶处理后，SPI的水解度、乳化能力和稳定性、2,2-二苯基-1-苦基肼自由基清除活性以及超氧阴离子自由基清除活性均显著提高，但SPI的表观粘度、稠度指数和动态模量（G'、G''）显著降低。基于这些结果，表明酶解与高温预处理相结合可制备出具有优异乳化和抗氧化功能的脱豆腥味SPI水解产物。
