Zou Mouyong, Zhu Xingui, Li Xuewei, Zeng Xiaobo
Lee Kum Kee (Xinhui) Food Co., Ltd. Jiangmen China.
College of Food Science South China Agricultural University Guangzhou China.
Food Sci Nutr. 2019 Jan 24;7(2):764-772. doi: 10.1002/fsn3.922. eCollection 2019 Feb.
Distribution of lipids morphology and evolution of lipids during soy sauce production were studied. It was found that oil bodies fused and migrated to the outside of soybean cells after steamed, and further fused to cystidiums. And the model of soybean lipids distribution in soy sauce production was presented. Acid value increased to 34.4 mg KOH/g after fermentation, and it gradually decreased in the following fermentation. Linoleic acid (C18:2) decreased from 59.35% to 47.75% after 30 days of fermentation. The contents of fatty acids from neutral lipids and free fatty acids increased to 20.98 and 13.47 mg/g, respectively, after fermentation. Fatty acid of phospholipids increased to 8.34 mg/g during fermentation and reduced in the prior phase of fermentation. The lipids model and analysis provide new insights into improving aroma of soy sauce and extraction lipids from soy sauce residue.
研究了酱油生产过程中脂质的形态分布及脂质的演变。结果发现，蒸后油体融合并迁移至大豆细胞外部，进而融合形成孢囊。并提出了酱油生产中大豆脂质分布模型。发酵后酸值升至34.4mg KOH/g，在随后的发酵过程中逐渐降低。发酵30天后，亚油酸（C18:2）从59.35%降至47.75%。发酵后，中性脂质和游离脂肪酸中的脂肪酸含量分别增至20.98mg/g和13.47mg/g。发酵过程中磷脂脂肪酸增至8.34mg/g，并在发酵前期降低。该脂质模型及分析为改善酱油香气及从酱油残渣中提取脂质提供了新的见解。
