贮藏过程中水解和冻干松子（Pinus koraiensis）副产物的吸湿和动态风味变化。
Moisture absorption and dynamic flavor changes in hydrolysed and freeze-dried pine nut (Pinus koraiensis) by-products during storage.
机构信息
National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China.
College of Food Science and Engineering, Jilin University, Changchun 130062, PR China.
出版信息
Food Res Int. 2018 Jan;103:243-252. doi: 10.1016/j.foodres.2017.10.016. Epub 2017 Oct 12.
In the present study, two different fractions of pine nut (Pinus koraiensis) protein hydrolysate powder (PNPHP and PNPHP) were prepared and stored for fifteen days at 25°C and 50% relative humidity. Changes in moisture absorption, secondary structure and flavor compounds were measured at various time intervals over fifteen days. Results showed that the PNPHP had higher moisture absorption capacity from day 6 to day 15 and that the secondary structure of two PNPHP fractions was changed. Major nine and eight flavor compounds were identified from PNPHP and PNPHP, respectively. PNPHP mainly generated aldehydes and PNPHP generated pyrazines. Finally, the formation of pyrazines was conjectured. The data suggests that Maillard reaction, microbial fermentation and lipid oxidation occurred during storage. The reactions appeared to be strongest by the sixth day.
在本研究中，制备了两种不同的松仁蛋白水解产物粉末（PNPHP 和 PNPHP），并在 25°C 和 50%相对湿度下储存 15 天。在 15 天的不同时间间隔内测量水分吸收、二级结构和风味化合物的变化。结果表明，PNPHP 在第 6 天至第 15 天具有更高的水分吸收能力，并且两种 PNPHP 级分的二级结构发生了变化。分别从 PNPHP 和 PNPHP 中鉴定出主要的九种和八种风味化合物。PNPHP 主要生成醛类，而 PNPHP 生成吡嗪类化合物。最后，推测了吡嗪类化合物的形成。数据表明，在储存过程中发生了美拉德反应、微生物发酵和脂质氧化。这些反应似乎在第六天达到最强。
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